Coconut Curry Vegetables Recipe

Name: Coconut Curry Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 2 large onions, diced; 3 garlic cloves, minced; 1 tablespoon grated fresh ginger; 1 red chile, finely minced; 3 tablespoons curry paste (I like Rogan Josh); 1 (400 ml) can light coconut milk (unsweetened); 1 carrot, quartered lengthways, chopped into 1cm pieces; 1 small sweet potato, peeled and diced carrots size; 1 cup diced pumpkin; 1 (440 g) can chickpeas; 1 cup broccoli floret; 1 red capsicum, diced; 1 zucchini, cut same as carrot; 1 bunch spinach, well washed and stems discarded; 1 lime, juice of; 1/2 cup chopped fresh coriander

Servings: persons

2 tablespoons oil
2 large onions, diced
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1 red chile, finely minced
3 tablespoons curry paste (I like Rogan Josh)
1 (400 ml) can light coconut milk (unsweetened)
1 carrot, quartered lengthways, chopped into 1cm pieces
1 small sweet potato, peeled and diced carrots size
1 cup diced pumpkin
1 (440 g) can chickpeas
1 cup broccoli floret
1 red capsicum, diced
1 zucchini, cut same as carrot
1 bunch spinach, well washed and stems discarded
1 lime, juice of
1/2 cup chopped fresh coriander

1
Heat the oil over medium heat, add the onions and cook until softened but not coloured; about 10 minutes.
2
Add the ginger, garlic and chilie and cook a further couple of minutes.
3
Add the curry paste, stir and cook a couple of minutes before adding the carrot, sweet potato and pumpkin.
4
Add the can of coconut milk and a can of water and allow to cook uncovered until the sauce has reduced and thickened a bit and veg almost cooked. This takes me about 40 minutes.
5
Add the can of chickpeas and the softer veggies-broccoli, capsicum and zucchini and cook a further 10 minutes (or to your liking) with a lid on.
6
Just before serving, stir through the spinach leaves, lime juice and fresh coriander leaves. Keep stirring gently until the leaves are wilted.
7
Serve as part of a curry meal.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons oil, 2 large onions, diced, 3 garlic cloves, minced, 1 tablespoon grated fresh ginger, and more.

Yes, Coconut Curry Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Curry Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions