Coconut Vegetable Curry

Recipe Collection: Dinner

Coconut Vegetable Curry Bliss transforms your dinner with a vibrant vegetarian dish that showcases a colorful array of beans and vegetables simmered in a luscious coconut milk sauce. This Indian-inspired recipe is perfect for those following a vegetarian diet and is free from common allergens. The rich flavors and comforting texture make it an ideal choice for serving over rice or with naan.

With its versatile flavor profile, this curry can be adjusted to suit your spice preferences, making it perfect for family meals or gatherings. Easily select this recipe from the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list for the best prices. Meal planning has never been easier!

Overview

This Spiced Coconut Vegetable Curry is a delightful medley of beans and vegetables simmered in a rich coconut milk sauce. Quick and easy to prepare, this curry is perfect for a hearty meal served over rice with naan or chapatti. Adjust the spices to suit your taste and enjoy a comforting dish that brings the flavors of India to your table.

Diet Type

Vegetarian

Allergies

None

Cuisine

Indian

Serving Size: 6

Cooking Time: 46 minutes

Ingredients

• 2 Whole potatoes, peeled
• 2 Whole carrots, peeled and diced
• 0.5 Cups frozen corn kernels
• 0.5 Cups frozen green peas
• 2 Tablespoons (tbsp) olive oil
• 1 Large onion, sliced
• 14.4 Ounces (oz) can chopped tomatoes with juice
• 14.5 Ounces (oz) can kidney beans, drained
• 15.5 Ounces (oz) can garbanzo beans, drained
• 6 Tablespoons (tbsp) water
• 0.5 Teaspoons (tsp) turmeric, ground
• 0.5 Teaspoons (tsp) chili powder
• 0.5 Teaspoons (tsp) cumin, ground
• 0.5 Teaspoons (tsp) coriander, ground
• 1 Teaspoon (tsp) mustard seed
• 1 Pinch salt, to taste
• 13.5 Ounces (oz) can coconut milk

Steps

1. Bring a large saucepan of lightly salted water to a boil. Add the diced potatoes and carrots, cooking until softened, about 5 to 6 minutes. Add the peas and corn, then turn off the heat. Wait 1 minute, then drain the vegetables and cover to keep warm.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook until transparent, about 5 to 7 minutes.
3. Stir in the chopped tomatoes, kidney beans, garbanzo beans, and water with the onions. Mix in the turmeric, chili powder, cumin, coriander, and mustard seed until well blended. Season with salt to taste.
4. Add the cooked potatoes, carrots, peas, and corn to the skillet. Increase the heat to high and cook the vegetables for 5 to 10 minutes, stirring occasionally. Reduce the heat to medium and cook for an additional 7 minutes.
5. Pour the coconut milk into the vegetable mixture. Stir and cook for just 3 minutes to prevent the milk from curdling or separating. Remove from heat and serve.

Enjoy your homemade Coconut Vegetable Curry Bliss!