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Lunch Meals Cooking Time : 45 minutes Recipe Servings : 6 Recipe Dificult : easy 0.00

Vegetable Curry Recipe | Easy Mixed Vegetable Curry with Coconut & Spices

Vegetable Curry is a colorful, aromatic, and comforting dish made with a variety of fresh vegetables simmered in a rich, flavorful curry sauce. This easy homemade recipe combines potatoes, carrots, bell peppers, peas, tomatoes, garlic, ginger, and warming spices for a satisfying vegetarian meal. Coconut milk adds a creamy texture and gently balances the spices, while fresh cilantro and lime bring a bright finish. Perfect served with steamed basmati rice, naan, roti, or paratha, Vegetable Curry is a versatile choice for lunch or dinner.

Cooking Method

Heat the vegetable oil in a large pot or deep skillet over medium heat.
Add the chopped onion and cook for 5–7 minutes, until softened and lightly golden.
Stir in the garlic and ginger and cook for 1 minute until fragrant.
Add the cumin, coriander, turmeric, garam masala, paprika, optional chili powder, salt, and black pepper. Cook for 30–60 seconds to release the spices' aroma.
Add the chopped tomatoes and cook for 4–5 minutes, until softened and slightly thickened.
Add the potatoes, carrots, and cauliflower. Stir well to coat the vegetables in the spice mixture.
Pour in the coconut milk and vegetable broth or water. Stir and bring to a gentle simmer.
Cover and cook for 15–20 minutes, stirring occasionally, until the potatoes and vegetables are almost tender.
Add the bell pepper and green peas. Continue cooking uncovered for 5–7 minutes, until all the vegetables are tender and the curry reaches your preferred consistency.
Stir in the fresh lime juice and taste. Adjust the salt or spices if needed.
Garnish with fresh cilantro and optional sliced green chili.
Serve hot with steamed basmati rice, naan, roti, or paratha.

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Scale this recipe Work out nutrition

Potatoes – 2 medium, peeled and cubed ,, Carrots – 2 medium, sliced Bell pepper – 1 large, chopped ,, Green peas – 1 cup (150 g)

Cauliflower – 2 cups (250 g), cut into florets ,, Tomatoes – 2 medium, chopped ,, Onion – 1 large, finely chopped

Garlic – 4 cloves, minced ,, Fresh ginger – 1 tbsp, grated ,, Coconut milk – 1 can (13.5 oz / 400 ml)

Vegetable broth or water – 1 cup (240 ml) ,, Vegetable oil – 2 tbsp

Curry Spices : Ground cumin – 1 tsp ,, Ground coriander – 2 tsp ,, Turmeric powder – 1 tsp ,, Garam masala – 1 tsp ,, Paprika – 1 tsp ,, Chili powder – ½ tsp (optional) ,, Salt – 1½ tsp, or to taste ,, Black pepper – ½ tsp

Garnish : Fresh cilantro – ¼ cup, chopped ,, Fresh lime juice – 1 tbsp ,, Fresh green chili – 1, sliced (optional)

For Serving : Steamed basmati rice – as needed ,, Naan, roti, or paratha – optional

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