This creamy and delicious mixed vegetable curry with coconut milk recipe is super simple to make and packed full of vegetables, so it makes a healthy, easy, and hearty dinner any time of the year!
It’s Monday! And I am 98% positive that I am completely unprepared for the upcoming week. I almost forgot about my little girl’s field trip this morning (she would have been devastated), I didn’t get nearly enough done off my to-do list over the weekend (you should see the piles of laundry I need to do), I didn’t get my chicken cooked for the week (I like to cook a big batch of chicken on Sunday for my weekday lunches), and I am mentally unprepared for the upcoming week. I wish I could pause life for a day or two so I could get caught up – does anyone else feel my pain?
Thankfully, I have a perfect dinner recipe for an overwhelming Monday (or any day of the week). This easy recipe is a super simple dinner that is packed full of vegetables – my favorite types of dinners. Plus, it is versatile – I have eaten it as is or I have added grilled chicken and/or brown rice to it to make it a little bit hardier. Either way, it is delicious – and did I mention simple? Like 30-minute dinner simple.
- I often use frozen vegetables to speed things up.
- If I put chicken in this, it is usually chicken I pre-cooked the Sunday before and either froze or put in the fridge to pull out and make meals like this super easy.
- If you haven’t tried short-grain brown rice before, you really should give it a try. Just buy a cup or so in the bulk section so if you don’t like it you don’t have a whole bag of it and go for it! I love the chewy texture of it and can definitely tell my body absorbs the complex carbs in it better than those from white rice.
- If you are doing Paleo or Whole30, you really don’t need to serve this over anything but it is good over cauliflower rice. I don’t usually bother though since I put so much cauliflower in mine already. When I eat this on a Whole30 I usually have this as a side or add chicken to it. Ground chicken works well too.
- Some other good veggies to add to this are summer squash, zucchini or grape tomatoes.
- I don’t usually have fresh ginger on hand so I just put a few drops of ginger essential oil in instead. So much easier.
I would love to know if you try this recipe and what you think of it. Please comment below if you make any changes and what you think of it!
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Mixed Vegetable Curry with Coconut Milk Recipe
This creamy vegetable curry is super simple to make and packed full of vegetables, so it makes a healthy, easy, and hearty dinner any time of the year!
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Vegan, Paleo
- Cuisine: Indian
- 1 tsp avocado oil
- 1 small onion, minced
- 1 Tbsp minced garlic
- 1 inch grated fresh ginger
- 1 Tbsp curry powder
- 1/2 tsp cinnamon
- 1 tsp salt
- 1/4 tsp cayenne pepper
- 2 cans coconut milk
- 1/2 cup water
- 1 Tbsp lime zest
- Juice of 2 limes
- 8 cups chopped vegetables of choice (I used carrots, broccoli, cauliflower, red pepper, and snap peas)
- Melt the avocado oil in a large sauce pan.
- Add the onion, garlic, and ginger and saute until onions are translucent (2-5 minutes).
- Add in the curry powder and cinnamon and stir until fragrant (~1 minute).
- Add the remaining ingredients (except vegetables), allow to come to a boil, and then simmer for 20-30 minutes.
- Add the vegetables to the sauce the last 10 minutes of cooking.
- Serve as is or over rice or noodles.
Chicken may also be added to the curry for some additional protein
Keywords: creamy, simple, easy, healthy