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Creamy vegetable curry

Featured in Veggie meals full of flavor.

This Indian-style curry pairs coconut milk’s richness with mild spices and fresh veggies. A complete vegetarian dish balancing creaminess and flavor.
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Maria from tastyhush
Updated on Mon, 17 Mar 2025 14:59:23 GMT
A bowl of vegetable curry topped with fresh cilantro, with rice in the background. Pin it
A bowl of vegetable curry topped with fresh cilantro, with rice in the background. | tastyhush.com

My kitchen often blends Indian aromas with memories from my travels. This veggie curry came from wanting to recreate those distant flavors while using garden vegetables. The coconut milk wraps everything in a creamy sweetness that melts away resistance from even the most skeptical eaters of plant-based dishes.

Flavors that transport you elsewhere

What gets me about this curry is how perfectly the gentle veggies match with spices that dance on your tongue. My creamy sauce covers each vegetable with a fragrant layer. I love seeing faces light up when guests first try this colorful dish.

My basket of treasures

  • Colorful carrot: Cut into pretty circles
  • Green zucchini: In chunky cubes
  • Potato: To make my sauce thicker
  • Cauliflower: Half in tiny florets
  • Sweet onion: Thinly sliced
  • Fresh garlic: 2 aromatic cloves
  • Coconut milk: 400ml of smoothness
  • Curry paste: 2 spoons of joy
  • Golden turmeric: A spoon that adds color
  • Fragrant cumin: A spoon that takes you places
  • Mild oil: For sautéing
  • Homemade broth: 200ml of flavor
  • Spices: Freshly ground salt and pepper
  • Fresh cilantro: For the finishing touch

The enchantment of spices

Vegetables come alive
In my big pan oil slowly warms my onions and garlic turn golden my veggies dance together for a few minutes.
Spice celebration
I toss in curry paste turmeric cumin aromas rise up I stir with care.
Sauce formation
Coconut milk and broth coat my veggies everything simmers gently for 20 minutes.
Zucchini joins the party
I add zucchini cubes for the final minutes I taste and tweak the spices.
Ready to serve
I sprinkle fresh cilantro pair with steaming basmati rice or warm naan bread.
A dish of colorful vegetables in creamy sauce, including carrots, zucchini, broccoli and cauliflower, garnished with parsley leaves. Pin it
A dish of colorful vegetables in creamy sauce, including carrots, zucchini, broccoli and cauliflower, garnished with parsley leaves. | tastyhush.com

My little curry tricks

I adjust spice amounts based on taste sometimes I throw in chickpeas or spinach at the end of cooking. This curry keeps well in the fridge for two days and the flavors grow even stronger. I always warm it up on low heat to keep all its delicate taste.

Frequently Asked Questions

→ Can I swap out the vegetables?
Definitely! Use whatever seasonal veggies you have. Sweet potatoes, chickpeas, spinach, or green beans all work well. Just adjust the cooking time when needed.
→ How can I tweak the spice level?
Go easy on the curry paste if you like it mild. You can always add more mid-cooking if it feels too bland.
→ Is this dish good for meal prep?
Absolutely! It keeps nicely in the fridge for 2-3 days, and the flavors actually improve as it sits. Reheat gently before serving.
→ What kind of curry paste works best?
For bolder flavors, try red curry paste. If you prefer something milder, go for yellow curry paste. Both make great choices, depending on taste.
→ How do I get a creamy sauce?
Use full-fat coconut milk and let it simmer gently to naturally thicken. Stir it sparingly as it cooks.

Creamy veggie curry

A creamy curry with coconut milk and tender veggies, perfectly spiced for a comforting family meal. Ideal for vegetarians.

Prep Time
15 Minutes
Cook Time
35 Minutes
Total Time
50 Minutes
By: Maria

Category: Vegetarian

Difficulty: Intermediate

Cuisine: Indian

Yield: 4 Servings (1 dish)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 1 zucchini.
02 1 potato.
03 1 carrot.
04 1/2 head of cauliflower.
05 1 onion.
06 2 garlic cloves.
07 400 ml coconut milk.
08 2 tablespoons yellow or red curry paste.
09 1 teaspoon ground turmeric.
10 1 teaspoon cumin powder.
11 1 tablespoon vegetable oil.
12 200 ml vegetable stock.
13 Salt.
14 Black pepper.
15 Fresh cilantro.

Instructions

Step 01

Cook the garlic and onion in oil until they brown a little. Add the potato, carrot, and cauliflower. Let everything simmer for 5 minutes.

Step 02

Stir in the curry paste, turmeric, and cumin. Give it a good mix and cook for around 2 minutes to bring out the flavors.

Step 03

Pour in the coconut milk and vegetable stock. Bring it to a boil, then let it simmer gently for 20 minutes or until the veggies soften.

Step 04

Toss in the zucchini and keep cooking for another 10 minutes. Adjust seasoning to taste.

Step 05

Dish it up warm, garnish with fresh cilantro, and serve alongside basmati rice or naan bread.

Notes

  1. Adding zucchini late keeps its texture crispier.
  2. Customize how spicy it is by adjusting the curry paste amount.

Tools You'll Need

  • Large pan or pot.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 285
  • Total Fat: 18 g
  • Total Carbohydrate: 25 g
  • Protein: 6 g