Vegetable Coconut Curry

This vegetable coconut curry is great if you're looking to use up some leftover vegetables. It's healthy, delicious, nourishing and easy to make, making it the perfect weeknight meal to feed a crowd. 

We love a good curry over at The Home Cook's Kitchen, in fact, we love curry so much we've made four recipes on the blog! This chicken massaman curry would probably have to be my all time favourite curry recipe, closely followed by our Thai red curry and then coming in with another vegetarian favourite, this sweet potato kale curry.

Curries are so, SO versatile, and I particularly love this vegetable coconut curry, because of it essentially a fridge leftover curry! You can really customize it to suit what you have in your fridge! I've made it so many different times, each using different vegetables, and each time it has been amazing - no fail! I made it for my Mum when she was in America visiting, and she made it straight away back home she loved it so much!

This was, however, was a long time in the making. Unlike most of the recipes I make, this one took 3 attempts. 1st time, I may have had a little bit to drink and couldn't remember what I added, 2nd time, I went way too hand heavy with the garam masala (spoiler alert, adding too much makes it suck). 3rd time though was a charm!

This is my all-time favourite recipe to make when I'm looking for an easy vegetarian meal and need to use up fridge leftovers. I've made this for a lot of my vegetarian friends in the past too, and they've all loved it! Oh, and it's vegan! Bonus! I'm making a conscious effort to bring more vegetarian/vegan and healthy meals to the table this year at theHCK!

Vegetable Coconut Curry Notes;

• Use whatever vegetables you have - the vegetables I've used in this vegetable coconut curry recipe are the best combination I've put together, however you can make some simple swaps depending on what you already have. In the past, I've swapped broccoli for cauliflower, sweet potato for potato and have added additional greens like spinach or kale. You could also add eggplant or green beans.
• The amount of stock you use depends on how thick you like your curry. I prefer a thicker curry so will add the amount of stock outlined in the recipe. If you want a thinner curry, add a touch more stock.
• I have not tried this in a slow cooker so cannot give comment on whether it would work or not.
• Keep the size of the vegetables consistent and small - this will help with the even cooking time of the veggies. Smaller vegetables take less time to cook, and in my opinion, taste better.
• The sweet potato and carrots take longer which is why they're added first. Zucchini and broccoli are added at the very end for the last 10 minutes of cooking because they take less time.
• This works really well in a cast iron Dutch Oven which is what I use, but do make sure you're stirring often as sometimes lentils can get stuck to the bottom. A regular fry pan would also work well.

This vegetable coconut curry is perfect for a cozy night in with family or friends, or if you're looking for a quick and efficient way to use up some old veggies. Don't go throwing out your veggies just yet until you've tried this recipe!

Georgie x x

📖 Recipe

Vegetable Coconut Curry

Georgie Clegg

This vegetable coconut curry is so easy to make, super delicious and packed full of amazing veggies! Perfect for an ultimate comfort meal! Use up your old vegetables and waste less today! Great to feed a hungry crowd! 

5 from 4 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 40 minutes mins

Course Main Meal

Cuisine Asian, Indian

Servings 6 people

Calories 259 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ ½ tablespoon olive oil
• ▢ 2 carrots finely diced
• ▢ 2 celery sticks finely diced
• ▢ 1 yellow onion finely diced
• ▢ 2 garlic cloves minced
• ▢ 3 teaspoon ginger grated
• ▢ 1 sweet potato small, about 7oz
• ▢ 1 zucchini diced
• ▢ 10 broccoli florets
• ▢ ½ cup red lentils
• ▢ 1 cup vegetable stock
• ▢ 13.5 oz coconut milk
• ▢ 14.5 oz tin diced tomatoes
• ▢ 2 teaspoon cumin
• ▢ 1 teaspoon garam masala
• ▢ 1 teaspoon ground chilli
• ▢ ½ tsp salt
• ▢ ½ teaspoon pepper

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Instructions

 

• Heat a tablespoon of olive oil in a large fry pan over medium-high heat.
• Fry onion, carrot and celery for 3-5 minutes or until partially soft.
• Add garlic, ginger, spices and lentils and stir until fragrant, about 2-3 minutes.
• Add stock, coconut milk, sweet potato, tin tomatoes and stir.
• Bring to the boil, reduce heat and simmer for 30 minutes with the lid on.  Keep topping with liquid if runnier curry is desired.
• Add the zucchini and broccoli and simmer a further 10 - 15 minutes, lid off, until all vegetables are soft.
• Adjust spices and season to taste.
• Serve with brown rice or quinoa and homemade naan bread.

Notes

* use depending on how thick you like your curry. The lentils soak up liquid very quickly, so you may find you need to keep topping up the liquid during the cooking process to make sure lentils don't stick and become gluggy. I like mine a little thicker and still ended up using closer to 1 cup each of stock and coconut milk.

Nutrition

Calories: 259kcalCarbohydrates: 26gProtein: 7gFat: 15gSaturated Fat: 12gSodium: 518mgPotassium: 783mgFiber: 8gSugar: 6gVitamin A: 7125IUVitamin C: 33.7mgCalcium: 88mgIron: 5mg

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