Healthy Dinner Vegetable Coconut Curry

Name: Healthy Dinner Vegetable Coconut Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups mixed vegetables (carrots, bell peppers, broccoli); 1 cup spinach; 1 onion, diced; 3 cloves garlic, minced; 1-inch piece ginger, grated; 1 can (14 oz) coconut milk; 2 tbsp red curry paste; 1 tbsp soy sauce; 1 tbsp olive oil; 1 cup vegetable broth

Highlighted under: Clean Healthy Meals Recipes

I’ve always loved the freshness of vegetables combined with the rich, creamy texture of coconut milk. This Healthy Dinner Vegetable Coconut Curry is my go-to weeknight meal when I want something vibrant yet comforting. The blend of spices creates a beautiful flavor profile that warms the soul, and it’s incredibly easy to make. I appreciate that I can get my family to eat their veggies without any fuss. It’s a meal I feel good about serving on busy evenings or whenever we need a nutritious boost.

Created by

Amelia Roberts

Last updated on 2026-01-11T18:18:37.431Z

When I first tried making this curry, I was amazed at how quickly it came together. The combination of seasonal vegetables simmered in creamy coconut milk is not only delicious but also incredibly satisfying. I learned that using fresh ingredients and the right spices can elevate a simple dish into something worth sharing with friends and family.

One crucial tip I discovered is to sauté the spices before adding the vegetables and coconut milk. This brings out their aromas and deepens the flavors, leading to a curry that feels like a warm hug on a plate. Trust me, this method is a game-changer!

        Why You Will Love This Recipe
        Delicious blend of spices that adds warmth and depth
Creamy coconut milk brings a rich texture to the dish
Packed with nutritious vegetables for a healthy dinner

      

The Role of Coconut Milk

Coconut milk is the star ingredient in this Healthy Dinner Vegetable Coconut Curry, providing a lush, creamy base that balances the heat of the red curry paste. It has a naturally sweet flavor that complements the vegetables beautifully. When you pour it into the pot, you'll notice its glossy texture; stir it gently to allow the rich creaminess to envelop the mixture. If you prefer a lighter curry, consider using light coconut milk, but don’t skip the full-fat version if you want that indulgent feel.

The thickness of your curry can also be adjusted by altering the amount of vegetable broth. If you want a richer, more substantial dish, reduce the broth slightly; for a lighter curry, add an extra splash. Just keep an eye on the simmering process; too much broth can lead to a watery consistency, which would dilute the vibrant flavors.

Choosing Your Vegetables

For this curry, I recommend using a mix of colorful vegetables such as carrots, bell peppers, and broccoli. These not only provide a pleasant crunch but also a range of nutrients. You can change up the vegetables based on seasonality or what you have on hand; zucchini, snap peas, or sweet potatoes would also work well. Just be mindful of cooking times, as some vegetables will soften faster than others. For instance, add heartier vegetables like carrots earlier to ensure everything finishes cooking at the same time.

Spinach, added at the end, wilts quickly, so it doesn’t require much cooking time. If you prefer a different green, kale can be a great substitute, but you may want to sauté it a bit longer to soften it up. Aim to add the spinach in the last 2-3 minutes of cooking, allowing it just enough time to wilt without losing its vibrant green color.

Ingredients

Vegetables

2 cups mixed vegetables (carrots, bell peppers, broccoli)
1 cup spinach
1 onion, diced
3 cloves garlic, minced
1-inch piece ginger, grated

Curry Base

1 can (14 oz) coconut milk
2 tbsp red curry paste
1 tbsp soy sauce
1 tbsp olive oil
1 cup vegetable broth

Feel free to vary the vegetable mix based on seasonal availability or personal preference!

Instructions

Sauté Aromatics

In a large pot, heat olive oil over medium heat. Add onion, garlic, and ginger, cooking until the onion becomes translucent.

Add Spices

Stir in the red curry paste and cook for an additional minute, allowing the spices to bloom.

Pour Coconut Milk

Add the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer.

Add Vegetables

Add the mixed vegetables and cook for about 15 minutes, or until they are tender.

Finish with Spinach

Stir in the spinach and soy sauce, cooking for another 2-3 minutes until the spinach is wilted.

Serve the curry hot with rice or quinoa for a complete meal!

Pro Tips

For an extra layer of flavor, add a splash of lime juice before serving. You can also garnish with fresh cilantro or chopped peanuts.

Make-Ahead and Storage Tips

This Vegetable Coconut Curry is an excellent make-ahead option for busy weeknights. You can prepare the entire dish in advance and store it in an airtight container in the fridge for up to three days. The flavors actually deepen and improve as they sit, making leftovers even more enjoyable. If you’re looking to freeze it, let the curry cool completely before transferring it to a freezer-safe container. It can be stored for up to three months.

When reheating, add a splash of coconut milk or vegetable broth to loosen it up, as the curry may thicken over time. Heat in a saucepan over medium-low heat, stirring occasionally until warmed through. Just be cautious not to bring it to a rolling boil, as this can affect the texture of the coconut milk.

Customizing Your Curry

Feel free to experiment with your spices and flavors! If you prefer a milder curry, you can reduce the amount of red curry paste or add a dollop of yogurt to smooth the heat. For an aromatic twist, stir in some fresh herbs like cilantro or mint at the end of cooking. If you're adventurous, try adding chickpeas or tofu for extra protein, making it even more filling and nutritious.

You can also serve the curry over a bed of steamed rice or quinoa for a wholesome meal. Alternatively, serve it with naan or flatbreads, perfect for soaking up every bit of that creamy coconut sauce. Regardless of how you customize it, this dish provides a canvas to showcase your culinary creativity.

Questions About Recipes

→ Can I use frozen vegetables?

Absolutely! Just adjust the cooking time as needed to ensure they are heated through.

→ Is this curry gluten-free?

Yes, as long as you use gluten-free soy sauce or tamari.

→ Can I make this curry spicy?

Definitely! Increase the amount of red curry paste or add fresh chili peppers to suit your taste.

→ How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave before serving.