Vegetable Coconut

Vegetable Coconut is a hearty and aromatic curry-style dish made with a variety of colorful vegetables simmered in a creamy coconut sauce. This vibrant, plant-based meal is inspired by South Asian flavors and is ideal for a nourishing dinner that’s both wholesome and comforting.

Why You’ll Love This Recipe

• 100% vegan and dairy-free
• Bursting with flavor from spices and fresh herbs
• Creamy texture without any heavy cream
• A great way to use up mixed vegetables
• Naturally gluten-free
• One-pot meal for easy cleanup
• Pairs well with rice, quinoa, or flatbread
• Perfect for meal prep and leftovers
• Balanced, nutrient-rich dish
• Customizable with your favorite vegetables

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Mixed vegetables (carrots, bell peppers, green beans, spinach, etc.)
• Onion (chopped)
• Garlic (minced)
• Ginger (grated)
• Coconut milk (full-fat recommended)
• Vegetable broth or water
• Curry powder or curry paste
• Ground cumin
• Turmeric
• Salt
• Black pepper
• Olive oil or coconut oil
• Cashews (for garnish)
• Fresh cilantro (optional, for garnish)
• Cooked rice (for serving)

Directions

1. Heat oil in a large saucepan or pot over medium heat.
2. Add chopped onions and sauté until soft, about 4–5 minutes.
3. Stir in garlic and ginger, and cook for 1 minute until fragrant.
4. Add curry powder, cumin, turmeric, salt, and pepper. Stir to coat the onions evenly.
5. Pour in coconut milk and broth, and bring to a gentle simmer.
6. Add mixed vegetables and stir well. Cover and simmer for 15–20 minutes, or until vegetables are tender.
7. Taste and adjust seasoning as needed.
8. Serve over rice, topped with cashews and fresh cilantro if desired.

Servings and timing

This recipe serves approximately 4 people.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

• Add Protein: Stir in chickpeas, tofu, or lentils.
• Spicy Option: Add chili flakes, cayenne, or fresh chilies.
• Leafy Greens: Mix in kale or spinach toward the end of cooking.
• Low-Fat: Use light coconut milk and reduce the oil slightly.
• Nut-Free: Omit cashew garnish or replace with sunflower seeds.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To freeze, cool completely and place in a freezer-safe container for up to 2 months.

Reheat on the stove over medium heat or in the microwave until warmed through. Stir well before serving.

FAQs

What vegetables work best for this dish?

Carrots, bell peppers, green beans, potatoes, spinach, and zucchini are all great options.

Can I use frozen vegetables?

Yes, they work well and reduce prep time. Just add them directly to the sauce.

Is this dish spicy?

It is mildly spiced. You can adjust the heat to your preference.

Can I use curry paste instead of powder?

Yes, substitute 1–2 tablespoons of curry paste for the powder.

What kind of coconut milk should I use?

Full-fat canned coconut milk gives the best creamy texture.

Can I prepare this ahead of time?

Yes, it stores well and tastes even better the next day.

Is this gluten-free?

Yes, all ingredients are naturally gluten-free.

How can I thicken the sauce?

Simmer uncovered to reduce the liquid, or stir in a cornstarch slurry.

Can I serve it without rice?

Yes, it’s great with quinoa, naan, or even couscous.

What if I don’t have all the spices?

You can use a pre-mixed curry blend or adjust to what you have on hand.

Conclusion

Vegetable Coconut is a rich, creamy, and comforting dish that’s as nourishing as it is flavorful. With its blend of spices, colorful vegetables, and silky coconut milk, it’s a satisfying meal that appeals to all palates. Whether served for a casual dinner or meal-prepped for the week, this recipe offers warmth and nourishment in every bite.

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