Easy Creamy Vegetable Curry (Mixed Vegetables Coconut Curry)

If you’re looking for a creamy, delicious, and satisfying curry, look no further than this easy creamy vegetable curry recipe! It has a great combination of vegetables and a rich, creamy sauce, which makes this recipe both satisfying and nutritious.

I love making and eating curries. It’s a dish that never gets old and always satisfies. A bowl of curry with rice or roti is the ultimate comfort food, with its warm and spicy flavors making them a perfect dish. And while some curries can be complex and time-consuming, this easy creamy vegetable curry is delicious and easy to make in no time with just a few simple ingredients. Here are my step-by-step photo instructions for making an easy creamy vegetable curry.

• Ingredients
• Step-By-Step Photo Instructions
• How Long Does Vegetable Curry Last In The Fridge?
• Variations

Ingredients For Simple Creamy Veg Curry

#Vegetables

• 1 1/3 cups of frozen green beans
• 1/2 cup of frozen green peas
• 1 cup chopped cauliflower
• 1 cup chopped potatoes
• 1/3 cup chopped onion
• 1/2 cup chopped tomatoes
• 2 cloves of garlic, minced
• 1 tsp of grated ginger
• 2 green chili

#Spices

• 1 tsp curry powder
• 1/2 tsp turmeric powder
• 1/2 tsp red Kashmiri chili powder

#Seasoning

• Salt to taste

#Coconut milk

• 1/2 cup of coconut milk (Reduced fat)

#Oil

• 1 tbsp Olive oil or any vegetable oil of your choice.

#Water

• 1 1/2 cups of warm water.

Step-By-Step Photo Instructions

#1 Add oil to the pan. Once hot, add potatoes and cook it for 5- 6 mins on medium-high heat.

#2 Add onion and saute for a few minutes. After that, add cauliflower, green chili and cook for three to five minutes.

#3 Add the curry powder, turmeric, salt, red Kashmiri chili powder, salt, ginger, and garlic to the pot and cook for 1-2 minutes until fragrant After that, add tomatoes and combine everything well.

#4 Once tomatoes are mushy, add coconut milk and water. Bring the mixture to a simmer. Cover the pan with a lid and simmer it for 2-3 mins.

#5 Add the mixed vegetables – peas and frozen green beans to the pan and stir to coat with the spices. Cover the pot and let the curry simmer for 15-20 minutes or until the vegetables are tender.

Once curry is cooked, remove the curry from the heat. Serve the vegetable curry over rice or with naan bread, and garnish with cilantro if you’d like.

How Long Does Vegetable Curry Last In The Fridge?

Homemade vegetable curry can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, warm it up in a pot over low heat or in the microwave. Make sure to cool down before refrigerating it.

Variations

Please feel free to switch up the vegetables in this recipe based on what you prefer. You could add some chopped pepper, zucchini, or spinach for extra flavor and nutrition. You could add some chili powder or red pepper flakes for a spicier curry.

How did the recipe turn out for you? Let me know what you think in the comments below!

Other Vegetable Recipes

• Dry Potato Curry
• Aloo Cauliflower Curry
• Chickpeas Tomato Curry
• Spicy Potato Salad
• Cucumber Pickle/Salad