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This easy vegan curry is a creamy and veggie-packed dish perfect for clearing out the fridge. A versatile, 30-minute, 1-pot weeknight meal!
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Why you’ll love this family favorite recipe!
Over the years, I’ve practically eliminated last-minute dinner panic with a rotation of quick and often one-pan meals versatile enough to use whatever’s in my fridge and pantry. Stir-fries, vegan pasta dishes, and easy curries, including tofu vegetable coconut curry, tofu yellow curry, and now this easy vegan curry with coconut milk.
In this Indian and Thai-inspired recipe, I combined warm Indian spices and curry powder with coconut milk, lemongrass, and mixed vegetables for a flavor-packed coconut vegetable curry somewhat reminiscent of Massaman curry. Best of all, though, you can use whatever curry paste/powder and veggies you have on hand for a nutritious, low-budget meal perfect for weeknights or meal prep.
You might also enjoy Vegan Thai red curry, curried chickpeas, creamy apple curry, or cauliflower potato curry (Aloo Gobi).
Ingredient Notes
Refer to the recipe card for the full list of ingredients, quantities, and substitutes.
- Curry powder/paste: I used Indian curry powder/paste, but you can easily adapt this vegetable coconut curry with Thai red, yellow, or massaman paste. Spice levels will vary.
To make the curry vegan, check Thai curry paste ingredients; some contain shrimp paste.
Recipe Variations and Add-Ins
This coconut curry with vegetables is about as flexible as a recipe can be, including:
- More Thai-style: Reduce or omit the spices, use Thai curry paste (red, yellow, or green), and optionally add ginger, lime juice, a pinch of brown sugar, and cilantro/Thai basil to garnish.
- More Indian-style: Omit the lemongrass, use Indian curry powder, and red chili. Optionally add garlic/ginger (frozen/paste for ease!), and turmeric to taste. Diced tomatoes are also a popular addition in Indian vegetable curry with coconut milk.
- Potato: Like cubed Yukon Gold, red potatoes, or sweet potatoes. Butternut squash or pumpkin also works.
- Vegetables: Use what you have including fresh, frozen, or pre-prepared mushrooms, baby corn, zucchini, broccoli, and/or cauliflower.
- Protein: I.e., tofu, tempeh, chickpeas, lentils, or vegan meat alternatives.
How to Make Mixed Vegetable Curry with Coconut Milk
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
Step 1: Thinly slice the bell pepper, trim the beans/peas, chop the chili (if using), and lightly crush the lemongrass. Meanwhile, heat the oil in a large skillet over medium heat. Sauté the bell pepper, chili, carrots, snow peas/green beans, and lemongrass for 2-3 minutes until slightly tender.
Step 2: Stir in the spices and chili oil (if using), cooking for one minute to bloom the spices.
Step 3: Stir in the coconut milk and simmer the coconut vegetable curry for 12-15 minutes, stirring occasionally, until the vegetables are tender and the curry has thickened slightly. Meanwhile, slice the green onions.
Step 4: Stir in the green onions. Then taste and adjust the seasonings, adding more curry powder/paste for a more robust flavor. Let the quick veggie curry rest for 5-10 minutes (to improve flavor), then serve and enjoy!
FAQs
Indian curries are usually deeply spiced with a mixture of dry spices and dried chilies/chili powder, often with an aromatic garlic, onion, and ginger base, and a thicker, stew-like consistency.
Thai curries usually use brighter, fresher curry pastes (typically red, yellow, or green), fresh chilies, lemongrass, kaffir lime, and galangal, and coconut milk, usually finished with lime juice, with a soupier consistency.
Absolutely! Add 1-2 tablespoons of cornstarch (mix with water into a slurry) at the end, increase the heat (to activate the starch), and stir until thickened. Add more if needed.
Pro Recipe Tips
- Bloom the spices: Cook the ground spices in oil for 30-60 seconds before adding liquids.
- Control the heat: Remove the jalapeño seeds, change the type and amount of chili, the type and amount of curry paste/powder, and use more/less chili oil.
- Simmer gently: Overheating can cause the coconut milk to split.
- Make it your own: Add the type and amount of curry powder/paste, the spice level, the vegetables used, etc.
Serving Suggestions
There are several tasty ways to serve this mixed vegetable curry:
- Rice (white, brown (learn how to cook brown rice), jasmine rice, basmati, or even sticky rice)
- Fluffy quinoa (how to cook quinoa), couscous, or cauliflower rice
- Flatbread (vegan naan bread, roti, chapati)
- Sauteed spinach
- Roasted vegetables (like oven charred broccoli, this spicy roasted cauliflower, roasted sweet potatoes, etc.)
- A simple side salad
Storage Instructions
Fridge: Store vegetable curry with coconut milk in an airtight container for 4-5 days. It’ll taste even better on day two.
Freeze: Let cool, then store in a Ziplock/freezer-safe container for up to 3 months. Thaw in the fridge overnight. Veggies will soften upon thawing, and coconut milk can slightly separate, so stir well when reheating.
Reheat: Over medium-low heat on the stove, stirring often, or microwave for 1-2 minutes.
More Vegan Curry Recipes
Vegan Dinners
Quick Eggplant Curry
Vegan Dinners
Brussels Sprouts Curry
Vegan Dinners
Bean Sprouts Curry
Vegan Dinners
Easy Chickpea Lentil Curry
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Easy Vegan Curry
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Ingredients
- 1 tablespoon oil
- 1 large bell pepper sliced
- 1 small jalapeño chopped
- ½ cup shredded carrots
- Handful of snow peas or green beans
- 3 pieces of fresh or frozen lemongrass or 1 tablespoon lemongrass paste
- 1 teaspoon ground cumin
- 1 ½ tablespoons curry powder or curry paste
- ½ teaspoon ground cardamom
- 1 tablespoon garam masala
- ½ tablespoon chili oil (optional)
- 1 (13.5-ounce) can full-fat coconut milk
- 1 bunch green onions sliced
- Cooked rice for serving (optional)
Instructions
- In a large skillet over medium heat, add the vegetable broth (or oil).
- Add the bell pepper, jalapeño, carrots, snow peas, and lemongrass. Cook for 2 to 3 minutes, until slightly tender.
- Stir in the cumin, curry, cardamom, garam masala, and chili oil if using. Cook for 1 minute to toast the spices.
- Pour in the coconut milk and stir well to combine.
- Bring to a gentle simmer and cook for 12 to 15 minutes, until the vegetables are tender and the curry has thickened slightly.
- Stir in the green onions.
- Taste and adjust seasoning as needed.
- Serve warm over cooked rice if desired.
Notes
- Bloom the spices: Cook the ground spices in oil for 30-60 seconds before adding liquids.
- Control the heat: Remove the jalapeño seeds, change the type and amount of chili, the type and amount of curry paste/powder, and use more/less chili oil.
- Simmer gently: Overheating can cause the coconut milk to split.
- Make it your own: Add the type and amount of curry powder/paste, the spice level, the vegetables used, etc.
