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 favorite curry recipe, closely followed by our Thai red curry and then coming in with another vegetarian favorite, this sweet potato kale curry.

Curries are so, SO versatile, and I particularly love this vegetable coconut curry, because 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!

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.
• 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.

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

Vegetable Coconut Curry

Course: Main Meal

Cuisine: Asian, Indian

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 40 minutes

Servings: 6 people

Calories: 259 kcal

Author: The Home Cook's Kitchen

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! 

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Ingredients

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

US Customary - Metric

Instructions

1. Heat a tablespoon of olive oil in a large fry pan over medium - high heat.
2. Fry onion, carrot and celery for 3-5 minutes or until partially soft.
3. Add garlic, ginger, spices and lentils and stir until fragrant, about 2-3 minutes.

4. Add stock, coconut milk, sweet potato, tin tomatoes and stir.

5. Bring to the boil, reduce heat and simmer for 30 minutes with the lid on.  Keep topping with liquid if runnier curry is desired.

6. Add the zucchini and broccoli and simmer a further 10 - 15 minutes, lid off, until all vegetables are soft.

7. Adjust spices and season to taste.

8. Serve with brown rice or quinoa and homemade naan bread.

Recipe 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 Facts

Vegetable Coconut Curry

Amount Per Serving

Calories 259 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 12g 60%

Sodium 518mg 22%

Potassium 783mg 22%

Total Carbohydrates 26g 9%

Dietary Fiber 8g 32%

Sugars 6g

Protein 7g 14%

Vitamin A 142.5%

Vitamin C 40.8%

Calcium 8.8%

Iron 27.6%

* Percent Daily Values are based on a 2000 calorie diet.

This post first appeared on the blog in 2016 and has since been updated with new and improved images! The recipe is still exactly the same! 

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He loves to sit and just watch me do my thing! Doesn’t even try and eat the food, just wants to be close to the action!