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.

vegetable curry recipe

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.

creamy vegetable curry

Ingredients For Simple Creamy Veg Curry

ingredients for easy vegetable creamy curry

ingredients for easy vegetable creamy 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.

simmer it for 15-20 mins.

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.

easy creamy vegetable curry

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

Creamy vegetable curry recipe
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Easy Creamy Vegetable Curry

This is an easy, creamy vegetable curry with simple ingredients that is flavourful and delicious with a bowl of rice or roti.
Prep Time5 minutes
Active Time25 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: Asian
Keyword: Easy vegetables curry with coconut milk, vegetable coconut curry, Vegetable creamy curry
Yield: 3 people

Equipment

  • 1 Non-stick frying pain with a lid
  • 1 Bowl
  • 1 Spoon

Ingredients

Vegetables

  • 1⅓ cup Frozen green beans
  • 1/2 cup Frozen peas
  • 1 cup Chopped cauliflower
  • 1 cup Chopped potatoes
  • 1/3 cup Chopped onion
  • 1/2 cup Chopped tomatoes
  • 2 Cloves garlic; minced
  • 1 tsp Grated ginger
  • 2 Green chili

Spices

  • Turmeric powder
  • Red Kashmiri chili powder
  • Curry powder

Seasoning

  • Salt to taste

Milk

  • 1/2 cup Coconut milk (Reduced fat)

Oil

  • 1 tbsp Olive oil or vegetable oil

Water

  • 1 ½ cup Warm water

Instructions

  • Heat the oil in the pan. After it's hot, add the potatoes and cook for 5-6 minutes until lightly brown.
  • Add the onion and sauté for a few minutes. After that, add cauliflower and green chili and cook for three to five minutes.
  • 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.
  • 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 minutes.
  • 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.
  • Serve the vegetable curry over rice or with naan bread, and garnish with cilantro if desired.
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If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!

Hi, I'm Jeena, and I'm the author of Chaos of Flavor, a food blog dedicated to my love for cooking.  As someone who is deeply rooted in Nepalese culture, I enjoy sharing my passion for Nepalese cuisine through my recipes, including fusion recipes, which you'll find plenty of on my blog. Join me on my blog to stay up-to-date with my latest recipes :)

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