Indian Coconut Curried Vegetables (Vegan, Gluten-free)

Healthy veggies simmered in a simple coconut milk curry
Healthy veggies simmered in a simple coconut milk curry. Photo by Dorling Kindersley / Getty Images
  • 35 mins
  • Prep: 10 mins,
  • Cook: 25 mins
  • Yield: 4-5 servings
Ratings (8)

If you think you don't like to eat your vegetables, you might just change your mind when you discover these simple and healthy vegetables simmered in a simple coconut milk curry inspired by Indian and Thai curries, but with a flavor combination not particularly traditional to either cuisine. Just about any veggies will do - try adding spinach to get your greens, or baby corn for a change. 

In this recipe, a mixture of vegetables, including cauliflower, green beans, carrots and zucchini are simmered in a coconut milk curry sauce made from onion, garlic, fresh ginger, green chili and plenty of Indian spices, including turmeric, coriander and curry. Note that with all those delicious spices, the recipe doesn't call for salt at all, but, if you're used to salting your food, you may want to add just a touch to the final dish. 

These veggies have a bit of extra sauce, so you can serve them over rice, noodles (or rice noodles, even!), or try them with a whole grain such as millet or quinoa for a complete vegetarian dinner.

These coconut curried mixed vegetables are vegetarian, vegan, and gluten-free.

See also: More vegetable side dishes

What You'll Need

  • 1 onion, chopped
  • 3 cloves garlic
  • 1 tbsp fresh ginger
  • 1 green chili, seeded
  • 1 tbsp vegetable oil
  • 1/2 tsp turmeric
  • 1/2 tsp coriander
  • 1 tsp cumin
  • 1 tsp curry
  • 1/2 cauliflower, chopped
  • 1 cup green beans
  • 1 carrot, sliced
  • 1 zucchini, sliced
  • 1 cup coconut milk
  • 1/2 tsp salt, or to taste

How to Make It

First, place the onion, garlic, ginger and green chili in a food processor and process just until mostly smooth.

Transfer this processed onion mixture to a large skilled, along with the vegetable oil. Heat over medium heat and allowIng to cook for a minute or two, stirring frequently, then add the turmeric, coriander, cumin and curry and heat for just one more minute.

Next, add the cauliflower, green beans, carrot, zucchini and the coconut milk and stir well to combine.

Season generously with 1/2 teaspoon salt, or to taste.

Cover and allow the vegetables to cook over medium low heat for at least 20 minutes, or until veggies are tender. A bit of the liquid will evaporate as the vegetable mixture cools, so don't worry if it seems a little too liquid at first. 

Serve over rice if desired.

Like making homemade vegetable curries? Here's more vegetarian curries from around the world

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