Creamy Coconut Vegetable Curry Recipe with Fresh Veggies

This creamy mixed vegetable curry made with coconut milk is easy to prepare, full of vegetables, and makes a healthy, satisfying dinner any time of year.

It’s Monday and life feels hectic: school field trips, unfinished chores, and a to-do list that never seems to shrink. On busy days like this, I rely on quick, nourishing meals. This mixed vegetable curry is one of my go-to dinners—simple, flavorful, and ready in about 30 minutes. It’s naturally versatile: serve it as-is for a lighter meal, add grilled or pre-cooked chicken for extra protein, or spoon it over brown rice or noodles to make it heartier.

The recipe highlights seasonal or frozen vegetables, rich coconut milk, bright lime, and warming spices. It’s suitable for Paleo and Vegan diets (depending on additions) and adapts well to Whole30 when served without grains. The result is a comforting, fragrant curry that’s easy enough for weeknights and tasty enough for guests.

Tips

• I often use frozen vegetables to save time—they work great and keep the prep simple.
• If I add chicken, it’s usually pre-cooked on Sunday and stored in the fridge or freezer for quick weeknight meals.
• Short-grain brown rice has a chewy texture I enjoy; try a small amount from the bulk section if you’re curious.
• For Paleo or Whole30, this is delicious on its own or over cauliflower rice. Ground chicken or added shredded chicken also work well.
• Additional vegetables that pair nicely are summer squash, zucchini, or grape tomatoes.
• If you don’t have fresh ginger, a small amount of ginger essential oil or powdered ginger can be used as a convenient substitute.

I’d love to hear how you adapt this recipe—please leave a comment if you make changes or have feedback.

Recipe

Mixed Vegetable Curry with Coconut Milk Recipe

5 from 1 review

• Author: Rebecca Baron
• Prep Time: 10
• Cook Time: 35
• Total Time: 45 minutes
• Yield: 4
• Category: Paleo, Vegan
• Cuisine: Indian

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Description

This creamy vegetable curry is quick to make and filled with vegetables, creating a healthy, easy, and hearty meal year-round.

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Ingredients

Scale

• 1 tsp avocado oil
• 1 small onion, minced
• 1 Tbsp minced garlic
• 1 inch grated fresh ginger
• 1 Tbsp curry powder
• ½ tsp cinnamon
• 1 tsp salt
• ¼ tsp cayenne pepper
• 2 cans coconut milk
• ½ cup water
• 1 Tbsp lime zest
• Juice of 2 limes
• 8 cups chopped vegetables of choice (carrots, broccoli, cauliflower, red pepper, snap peas, or similar)

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Instructions

1. Heat the avocado oil in a large saucepan over medium heat.
2. Add the onion, garlic, and ginger and sauté until the onion becomes translucent, about 2–5 minutes.
3. Stir in the curry powder and cinnamon and cook until fragrant, about 1 minute.
4. Add the coconut milk, water, lime zest, lime juice, salt, and cayenne. Bring to a boil, then reduce heat and simmer 20–30 minutes to develop flavor.
5. Add the chopped vegetables during the last 10 minutes of simmering so they stay tender-crisp, or cook longer if you prefer softer vegetables.
6. Serve the curry as-is or over rice, noodles, or cauliflower rice. Add cooked chicken if desired.

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Notes

For added protein, stir in pre-cooked chicken, shredded chicken, or ground chicken toward the end of cooking.

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