Healthy Dinner Vegetable Coconut Curry

Name: Healthy Dinner Vegetable Coconut Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup bell peppers, chopped; 1 cup carrots, sliced; 2 cups fresh spinach; 1 cup broccoli florets; 1 tablespoon coconut oil; 1 can (400ml) coconut milk; 1 teaspoon turmeric powder; 1 teaspoon cumin; Salt to taste; Pepper to taste

Highlighted under: Simple Kitchen

I love preparing this Healthy Dinner Vegetable Coconut Curry on busy evenings when I want something nutritious yet comforting. The blend of fresh vegetables and creamy coconut provides a delightful harmony of flavors that we can't resist. Not only is it quick to make—ready in under 30 minutes—but it also fills the kitchen with an amazing aroma that has everyone eagerly waiting for dinner. This dish is a staple in our home, and I hope it becomes a favorite in yours too!

Created by

Vanessa Whitlock

Last updated on 2026-01-11T20:15:35.326Z

During one of my kitchen experiments, I discovered that using coconut milk not only adds creaminess but also enhances the flavor of the vegetables. I've tried various combinations, and I find that a mix of bell peppers, carrots, and spinach works wonderfully.

What makes this curry stand out is the balance of spices. A little turmeric and cumin goes a long way, providing a depth of flavor without overwhelming the dish. Remember, adjust the spice levels according to your taste—it's all about what you enjoy!

        Why You'll Love This Recipe
        A delightful fusion of flavors that celebrate seasonal vegetables
Rich coconut cream sauce that complements any rice or grain
Quick and easy to prepare, perfect for weeknight dinners

      

Understanding the Ingredients

Each vegetable in this Healthy Dinner Vegetable Coconut Curry plays a specific role. Bell peppers bring a sweet crunch, while carrots offer a slight earthiness. Fresh spinach adds a vibrant green color and a nutritious punch, perfect for a hearty meal. Broccoli florets not only enhance texture but also absorb all the delicious curry flavors, ensuring every bite is satisfying. The balanced inclusion of these vegetables creates a colorful and visually appealing dish that excites the palate.

Coconut milk is the star of this recipe, providing a rich, creamy texture that deepens the overall flavor. Its natural sweetness balances the spices and bright vegetable flavors, making the curry comforting and indulgent yet healthy. When selecting coconut milk, choose a full-fat variety for creaminess, but if you're looking for a lighter version, light coconut milk can be a suitable alternative. Just be aware that the consistency may differ slightly.

Perfecting the Cooking Technique

Start a 30-minute countdown as soon as you heat the coconut oil; this dish is all about speed without sacrificing flavor. Use a large pan or wok to give your vegetables ample space to sauté, allowing them to cook evenly and achieve that beautiful glossy finish. Keep the heat at medium to avoid burning the spices when adding them. If you notice the vegetables are browning too quickly, simply reduce the heat slightly to maintain a gentle simmer.

Stirring continuously during the initial sautéing phase is crucial. This ensures the spices infuse into the vegetables, enhancing their flavors. When incorporating the coconut milk, a good tip is to scrape the bottom of the pan to incorporate any caramelized bits that may have stuck during sautéing; this adds depth to the sauce. The final five minutes, when adding spinach and broccoli, are key—look for the broccoli to become tender yet still bright in color for that perfect texture.

Ingredients

Gather the following ingredients:

Vegetables

1 cup bell peppers, chopped
1 cup carrots, sliced
2 cups fresh spinach
1 cup broccoli florets

Spices and Essentials

1 tablespoon coconut oil
1 can (400ml) coconut milk
1 teaspoon turmeric powder
1 teaspoon cumin
Salt to taste
Pepper to taste

Make sure to have them all ready before cooking!

Instructions

Here's how to make this delicious curry:

Heat the Coconut Oil

In a large pan, heat the coconut oil over medium heat. Once melted, add the chopped bell peppers and sliced carrots. Sauté for about 5 minutes until they start to soften.

Add Spices

Stir in the turmeric and cumin, cooking for an additional minute to release their flavors.

Incorporate Coconut Milk

Pour in the coconut milk and stir well to combine. Allow the mixture to simmer for 10 minutes.

Finish with Spinach and Broccoli

Add the spinach and broccoli florets, cooking for another 5 minutes until the vegetables are tender and vibrant in color. Season with salt and pepper to taste.

Serve the curry warm over rice or with flatbread for a satisfying meal!

Pro Tips

Feel free to customize this recipe by adding your favorite vegetables or proteins such as chickpeas or tofu for extra nutrition.

Storage and Reheating

This Vegetable Coconut Curry makes for excellent leftovers and can be stored in an airtight container in the refrigerator for up to three days. If you’re preparing meals ahead of time, consider making a larger batch and freezing half. It freezes well, retaining its flavors and textures. When ready to enjoy, simply thaw overnight in the fridge and reheat gently on the stove over medium heat until warmed through, adding a splash of water or coconut milk if needed to maintain creaminess.

For an efficient reheating process, I recommend using a non-stick skillet or saucepan, ensuring that the curry heats evenly. Keep the heat low to avoid scorching the coconut milk, and stir frequently. You can refresh the dish by adding a handful of fresh spinach or cilantro during reheating for a boost of freshness.

Serving Suggestions and Variations

This curry pairs beautifully with steamed jasmine rice or fluffy quinoa, which can soak up the rich coconut sauce. For a low-carb alternative, serve it over cauliflower rice or alongside a crisp salad. To elevate the dish, consider garnishing with fresh herbs like cilantro or a squeeze of lime juice right before serving to brighten the flavors further.

Feel free to customize the vegetables based on what you have on hand or your personal preferences. Zucchini, snap peas, or even butternut squash work beautifully in this recipe. If you wish to add protein, chickpeas or cooked lentils integrate effortlessly into this curry without affecting cooking times dramatically. Just ensure that any additional ingredients are pre-cooked to maintain the dish's quick preparation timeline.

Questions About Recipes

→ Can I use frozen vegetables for this curry?

Yes, frozen vegetables can be a convenient option. Just add them to the pan a little earlier during cooking.

→ Is this curry vegan?

Absolutely! All the ingredients in this recipe are plant-based, making it a perfect vegan dish.

→ Can I store leftovers?

Yes, this curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

→ What can I serve with this curry?

This curry pairs wonderfully with rice, quinoa, or even naan bread. It's great for meal prep!