Indian vegetable curry with coconut milk is a warm and flavorful dish that tastes great anytime of the year. Serve it alongside basmati rice and with a mango lassi for the full Indian restaurant experience.
One of our favorite dishes that is in our dinner rotation is Indian vegetable curry! We are huge fans of Indian food and always have been for as long as I can remember.
The spices that are in this vegetable curry recipe are just amazing and make anything you throw into this dish taste great. It is a great way to make an all vegetable meal taste amazing.
The time I taught an Indian family how to Cook Indian food:
Thinking back on a funny story, when my husband and I were first starting out we were living in an apartment downstairs from an Indian couple who was also newly married.
We were friends with this couple and they knew how much we loved Indian food and that we cooked a lot of it! One day, the wife frantically knocked on my door to ask me for help cooking Indian food.... WHAT? You are asking me? I am Italian and Irish and figured this out on my own and you are Indian and asking me?
Well, she just found out her mother in law from India was coming over to the US for a visit and she had never cooked Indian food. It was a secret that they kept from the family.
I laughed and of course helped her learn the spices, where to buy them and how to use them. I gave her this curry recipe but I did caution her that from what I had seen on cooking shows and read about, every Indian family has different spice blends so in the end she probably wouldn't please her mother in law but at least she could show her that she could cook Indian food.
Everything turned out well with the visit. I was glad. I still laugh about this every time I think about it.
Well, back to the recipe.
The ingredients in this vegetable curry recipe are:
- Curry powder
- Baby potatoes
- Sweet potatoes
- Red Pepper
- Vegetable oil
- Coconut milk
The vegetables for this vegetable curry with coconut milk-
We often make our curry with chicken but sometimes, like with this recipe, we only use vegetable. I can honestly say that not one thing is missing from the flavor by doing it this way.
To really enhance the flavor of the vegetables I like to roast them in the oven first with curry powder. It really makes the taste so much better than just throwing the vegetables into a pan on the stove.
The vegetables in this dish are sweet potatoes, bell pepper, onion, garlic, cauliflower and small potatoes. To add to the nutrition and flavor, I love adding chickpeas to my vegetable curry. I use canned chickpeas to make it easy but you can use fresh ones as well and just make sure to cook them first.
These vegetables are by no means the only vegetable you can use in this curry dish. Use whatever you have in your fridge and just follow the steps in the recipe for roasting them.
The spices for this this vegetable curry recipe with coconut milk-
For the spices in this curry recipe, I like to use an Indian blend paste called Pataks masala. This really helps with the flavors in the dish and make things easier. If you have store bought curry powder (the orange/brown kind found in American and UK grocery stores) this will work fine too.
Just mix this with some oil to make a paste for the sauce. The curry powder used for roasting the vegetables will remain dry in a powder form.
If you are into Indian spices and making your own blend even better! You will use a masala spice blend to make this dish.
To make your own Curry Powder (masala blend) you need:
- cumin (1 tsp)
- coriander (1 tbsp)
- turmeric (½ tsp)
- paprika (2 tbsp)
- cinnamon (¼ tsp)
- black pepper (¼ tsp)
This is a blend that does not include the traditional Indian chili powder that Indian spice blends have in it but it will be what most people have at home. I have improvised to make this recipe work for everyday cooks.
What to serve with Indian Vegetable Curry:
To serve with the curry, I like to make Basmati rice with a few smashed cardamom pods (this is optional) and a side of poppadoms which I just love! Cardamom pods are not something everyone has in their home so if you do not, just omit it.
I also love making poppadoms which is a very thin puffed wafer made of lentils. If you have eaten at an Indian restaurant, it is that crunchy delicious dish that is brought to your table at the beginning of a meal usually. I find these at my local grocery store or online. If I have a chance to get to an Indian market then I pick them up there.
Here is what the cooked poppadoms look like:
These are really easy to make. They come in a small box and are paper thin. I pop one of them at a time in the microwave (on a paper towel) for 30-40 seconds. When they are done they look puffy and delicious. I have tried placing them on a plate in the microwave but the plates just absorb the heat and ruin the puffing.
This Indian vegetable curry with coconut milk is a really delicious and really healthy dish to make. It is a great way to eat your veggies and it is ready in no time.
Serve it with some basmati rice and poppadoms and you will have a complete Indian restaurant meal.
Indian Vegetable Curry With Coconut Milk
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- 1 large sweet potato or 2 small ones quartered and all the same size
- 4 small red potatoes quartered and all the same size
- 1 red pepper quartered
- 1 head of cauliflower chopped
- 2 cloves of garlic diced
- 1 tablespoon of salt
- 2 tablespoon of coconut or vegetable oil
- 1 can of chickpeas drained and rinsed
- 2 tablespoon of curry powder or your own masala spice blend
- ½ cup coconut milk from a can make sure to shake can well to mix up the solids and liquids.
- 3 tablespoon of Pataks Masala Curry paste You can also make your own curry powder spice blend by mixing 3 tablespoon of curry powder mixed with 1 tablespoon of vegetable oil to form a paste (found in the international section of the grocery store
- Pre-heat your oven to 375 degrees.
- In a large sheet pan, add all of your quartered vegetables making sure they do not overlap.
- Drizzle over top 1 tablespoon of your oil. Now add your curry powder to the vegetables and salt and toss well to coat evenly.
- Roast your vegetables in the oven until they are fully cooked and caramelized about 30-35 minutes depending on your oven.
- While your vegetables are cooking, drain and rinse your chickpeas and set aside for later
- After you have cooked your vegetables, in a large saute pan, heat the remainder of your oil on medium low heat and add your diced garlic.
- When the garlic is nice and cooked but not browned, add your vegetables from the oven and your drained chickpeas and mix into the garlic mixture.
- Now add your Curry paste (make sure you stir your curry paste first since the oil has a tendency to rise to the top) and mix well to incorporate it all through your vegetables.
- Now add your coconut milk and mix in well and let it simmer on low with a lid on for about 5 minutes.
- After it has simmered, go ahead and remove the lid and let it simmer for another 3-5 minutes or until the sauce thickens.
- Season with salt to taste.
- Serve with a side of Basmati rice, poppadoms and enjoy!
Nutrition Values are estimates only.See full nutrition disclaimer here