Healthy Dinner Vegetable Coconut Curry

Name: Healthy Dinner Vegetable Coconut Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup broccoli florets; 1 cup diced bell peppers (any color); 1 cup sliced carrots; 1 cup chopped spinach; 1 medium onion, diced; 2 cloves garlic, minced; 1 can (14 oz) coconut milk; 2 tablespoons curry paste (red or yellow); 1 tablespoon soy sauce; 1 tablespoon vegetable oil; Salt and pepper to taste

Highlighted under: Natural Healthy Meals Inspiration

I absolutely love making this Healthy Dinner Vegetable Coconut Curry on busy weeknights. It's bright, flavorful, and incredibly satisfying, yet so simple to prepare. With a mix of fresh vegetables and creamy coconut milk, this dish satisfies my craving for comfort food while keeping it healthy. Plus, it comes together in under 30 minutes and can easily be adjusted to include whatever veggies I have on hand. I love serving it over a bed of rice or quinoa for a truly wholesome meal.

Created by

Bryony Wells

Last updated on 2026-01-11T21:54:42.162Z

When I first tried my hand at coconut curries, I was surprised by how easy they were to create. The key is letting the vegetables absorb the rich flavors of curry paste and coconut milk. I vividly remember the first time I combined crispy bell peppers, tender carrots, and spinach, all simmering in that luscious sauce; it felt like a warm hug on a plate.

Over the years, I’ve mastered how to balance the flavors, adjusting spice levels according to my family's taste while ensuring that the base remains comforting yet light. I often add a squeeze of fresh lime at the end to elevate the dish, and it never fails to impress!

Why You'll Love This Recipe
Vibrant vegetables packed with nutrients
Creamy coconut milk that adds a rich depth of flavor
Easily customizable to include your favorite veggies

Crafting the Perfect Curry Base

The foundation of a great curry starts with your aromatics. Sautéing the onion and garlic in vegetable oil not only enhances their flavors but also creates a fragrant base that sets the tone for the entire dish. Make sure to cook the onion until it’s translucent, which usually takes about 5 minutes. If you find your garlic browning too quickly, reduce the heat to low; burnt garlic can introduce a bitter taste that may overpower the other flavors.

When it comes to adding your vegetables, consider their cooking times. Broccoli and carrots take a bit longer to soften, while bell peppers can become tender more quickly. Cooking these for about 5 minutes should give you the right texture—still vibrant and slightly crunchy. If you prefer a softer curry, let them simmer for an additional 5 minutes but keep an eye to prevent them from becoming mushy.

Not all curries are created equal, and the right balance of spices and creaminess is key to achieving that satisfying mouthfeel. The type of curry paste you choose will influence the overall flavor. Red paste tends to be spicier and heartier, while yellow is milder. I often mix varieties based on what I have on hand, but be cautious with the amount; you can always start with less and add more to taste as the curry simmers.

Customization and Ingredient Swaps

One of the best aspects of this coconut curry is its versatility. Feel free to substitute vegetables based on your preference or what’s fresh at the market. For example, zucchini, green beans, or even sweet potatoes can work wonderfully in this dish. Just make sure to adjust cooking times accordingly in order to maintain that perfect texture; softer vegetables may require less cooking time than harder ones like carrots.

If you're looking to make this curry vegan, check your soy sauce—it’s typically vegan, but always confirm as some brands may include fish extracts. Alternatively, you can substitute with tamari for a gluten-free option, enhancing the umami flavor without compromising your dietary choices. Don't be afraid to experiment—adding legumes like chickpeas can boost the protein content and make the dish even heartier.

Serving this coconut curry over rice or quinoa elevates the experience, providing a base that absorbs the creamy sauce. To add a delightful crunch, consider topping the curry with roasted nuts or seeds. Fresh herbs like cilantro can also brighten the dish; toss them in just before serving for a fresh pop of flavor.

Ingredients

Gather these ingredients before you get started:

Vegetable Ingredients

1 cup broccoli florets
1 cup diced bell peppers (any color)
1 cup sliced carrots
1 cup chopped spinach
1 medium onion, diced
2 cloves garlic, minced

Liquid and Seasoning Ingredients

1 can (14 oz) coconut milk
2 tablespoons curry paste (red or yellow)
1 tablespoon soy sauce
1 tablespoon vegetable oil
Salt and pepper to taste

Make sure you have these ingredients prepped for the cooking process.

Instructions

Follow these steps to create your Healthy Dinner Vegetable Coconut Curry:

Sauté the Aromatics

In a large pot, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent.

Add the Vegetables

Stir in the broccoli, bell peppers, and carrots. Cook for about 5 minutes, or until the vegetables begin to soften.

Mix in the Coconut Milk

Pour in the coconut milk, stirring to combine, then add the curry paste and soy sauce. Bring to a simmer.

Finish with Spinach

Add the chopped spinach and cook for an additional 3-5 minutes until the spinach wilts and the curry is heated through. Season with salt and pepper to taste.

Serve with rice or quinoa for a complete meal!

Pro Tips

Feel free to add or substitute your favorite vegetables, such as cauliflower, zucchini, or snap peas. For a spicy kick, add sliced jalapeños with the onions.

Storage and Make-Ahead Tips

This Healthy Dinner Vegetable Coconut Curry is perfect for meal prep! If you wish to make it ahead of time, simply prepare the curry and store it in an airtight container in the refrigerator for up to four days. The flavors will deepen as it sits, making it an even more delicious option for busy nights ahead.

If you're looking to freeze the leftovers, ensure the curry is completely cooled before transferring it to freezer-safe containers. It can be kept frozen for up to three months. To reheat, simply thaw overnight in the fridge and warm it up gently on the stovetop, stirring occasionally to prevent sticking. If it thickens too much, you can loosen it with a splash of vegetable broth or water.

I find that reheating communally offers a wonderful shared experience; consider serving it in a large bowl where everyone can help themselves, creating a cozy dinner atmosphere.

Troubleshooting Common Issues

If your curry ends up too thick, which can happen as it cools or if you've added too many ingredients, don't fret! Simply stir in a bit of coconut milk or vegetable broth until you reach your desired consistency. This adjustment won't only restore the creaminess but also enhance the flavor complexity.

On the other hand, if you feel your curry is under-seasoned, chalk it up to the variability of palate preferences and ingredient strength. A quick fix is to add a little more soy sauce or a pinch of salt. Taste as you go, but remember that the saltiness can also increase when paired with rice or quinoa, so balance is key.

Lastly, if you want to spice up the dish but aren't sure how, try adding a pinch of red pepper flakes or a drizzle of sriracha just before serving. This extra heat can elevate the entire dish, giving it a nice kick that contrasts beautifully with the sweetness of the coconut milk.

Questions About Recipes

→ Can I make this curry vegan?

Yes, this recipe is already vegan as it uses coconut milk and doesn't include any animal products.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove over low heat.

→ Can I freeze this curry?

Absolutely! You can freeze the curry for up to 3 months. Just make sure to let it cool before transferring it to a freezer-safe container.

→ What can I serve with this curry?

It's delicious served over rice, quinoa, or with warm naan bread on the side!