veggies never tasted this good
Table of contents
About this Recipe
This coconut curry is a true feel-good dish that’s both nourishing and simple. With a rich coconut milk base and an array of vibrant vegetables, it offers a healthy balance of flavors and textures that everyone will love. It’s an easy one-pot recipe that saves time without compromising taste, perfect for busy nights or when you need a warm, comforting meal. I created this recipe because I wanted something hearty, healthy, and full of flavor—plus, who can resist the magic of coconut and curry together?
Paired (perfectly) with steamed rice and Tofu Katsu.
Step-by-step short instructions
Ingredient Notes & Substitutes
Medium onion: Onions bring sweetness and savory flavor to the curry. They soften and caramelize as they cook, adding depth to the dish. You can substitute with shallots for a milder taste.
Mushrooms: Mushrooms, particularly King oyster (not in the photo), add a rich, umami flavor and meaty texture. They absorb the curry sauce beautifully while maintaining their shape. Button mushrooms or cremini can be used as a substitute.
Pak choy (stems and leaves): Pak choy adds crunch from the stems and a mild, leafy flavor from the greens. It’s packed with vitamins and minerals. You can swap with bok choy or even Swiss chard if needed.
Sweet potatoes: These provide a creamy, sweet contrast to the savory curry. Rich in fiber and vitamins, they also add a pop of color to the dish. You could use butternut squash or regular potatoes as alternatives.
Broccoli: Broccoli offers crunch and a slightly bitter flavor, balancing out the sweetness of the sweet potatoes. You can use cauliflower as a substitute if you prefer.
Raw cashews: Cashews add richness and texture to the curry, along with a bit of creaminess when cooked. They also provide healthy fats.
Spinach: Spinach brings a mild, earthy flavor and is loaded with nutrients. You could substitute with kale or another leafy green if desired.
Coconut milk: The star of the curry sauce, coconut milk provides a creamy, slightly sweet base that complements the spices perfectly. You can use any plant-based milk in a pinch, but coconut gives the richest flavor.
Yellow curry paste: Curry paste brings bold, aromatic flavors and heat to the dish. It’s the foundation of the curry’s flavor profile. You can use red curry paste or homemade curry paste if preferred.
Spices (Paprika, garam masala, yellow curry, turmeric): These spices add layers of warmth and depth to the curry. Garam masala adds a slightly sweet, spicy complexity, while paprika and turmeric contribute color and earthiness.
Steamed rice: Rice serves as a base, soaking up the delicious curry sauce and providing a neutral backdrop to the bold flavors. You can use basmati, jasmine, or any preferred rice variety.
Paired (perfectly) with steamed rice and Tofu Katsu.
Recipe card with notes
Coconut-based Mixed Vegetable Curry
Equipment
- Wide pan or pot
Ingredients
- 1 medium onion
- 150 g mushrooms (King oyster mushrooms recommended)
- 4 pak choy stems (and leaves separately)
- 2 small sweet potatoes (peeled)
- 1 red bell pepper
- 1/2 large zucchini
- 1 cup frozen peas
- 1/2 broccoli head (florets and small stem, see note 1)
- 1/2 cup raw cashews
- 2 handfuls of spinach
- 700 ml coconut milk
- 1.5 tsp yellow curry paste (see note 1)
- 1 L hot water
- 1 tsp each: paprika, garam masala, yellow curry (optional)
- 1/2 tsp turmeric
- 2.5-3 tsp salt
- Steamed rice for serving
- Sesame oil (for frying)
Instructions
- Prepare vegetables: Cut the peeled sweet potatoes, onion, pepper, mushrooms, pak choy stems, and zucchini into medium, bite-sized pieces.
- Heat oil: In a wide pan or pot, over medium-high heat, add sesame oil.
- Fry onion: When the oil is hot, add the onion and fry until golden.
- Add mushrooms: Add the mushrooms and fry until golden but not too much so they retain their structure.
- Add pak choy stems & sweet potatoes: Stir in the pak choy stems and sweet potatoes, then add the curry paste.
- Add spices: Add paprika, garam masala, yellow curry, and turmeric, then stir until well-coated.
- Add zucchini, red bell pepper, and peas: Mix for 2 minutes, then add hot water until the vegetables are nearly coated, not fully.
- Simmer: Cover the pan and let it simmer for 15 minutes, stirring occasionally. Meanwhile, chop the spinach and pak choy leaves.
- Open lid: After 15 minutes, open the lid for 5 minutes.
- Add broccoli & coconut milk: Add the broccoli florets, cashews, and 500ml coconut milk.
- Simmer again: Cover for another 15 minutes, then mix in the salt, cover for another 5 minutes, adding more coconut milk if needed.
- Final step: If the broccoli and sweet potatoes are ready, add spinach and pak choy leaves, stir in until softened. Remove from heat. If not ready, cook until tender and then add the leaves.
Video
Notes
- Cutting the broccoli – Cut a small portion of the broccoli stem for the curry while keeping most of the florets intact. Leave enough of the stem so the florets don’t fall apart in the curry.
- Adding tofu – Here, I made Tofu Katsu to pair with the curry, but if not, you can add tofu cubes (about 200g) together with the vegetables in the curry.
