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Easy vegetable coconut curry

Easy vegetable coconut curry

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine India
Servings 2
Calories 120 kcal


  • 500g mixed vegetables cut into small cubes
  • ½ onion
  • 1 teaspoon grated ginger
  • 100ml coconut milk
  • Fresh coriander leaves chopped
  • ½ teaspoon of cumin seeds
  • 2-3 dried red chillies
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • ½ teaspoon red chilli powder
  • Salt to taste
  • 3 tablespoons oil

For the garnish:

  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander grain
  • 1 teaspoon fennel seeds


  • In a frying pan lightly toast cumin, coriander, and fennel seeds. Crush them in a mortar and set them aside.
  • Put a pan with oil on medium-high heat. When it is hot, add red chillies and cumin seeds.
  • When starts to sizzle add chopped onion and fry until translucent. Add turmeric, ground coriander and grated ginger. Add a little water so that the spices do not burn.
  • Fry everything until the oil separates and add the vegetables. Mix and continue stirring on high heat for a minute.
  • Then add water (about 100ml) and salt. Cover and cook on medium-low heat for 10 minutes or until the vegetables are perfectly cooked.
  • Remove the lid and add coconut milk. Mix and let it cook for another 3-4 minutes.
  • Sprinkle the spice mixture that we have reserved before and add finely chopped fresh coriander leaves.
  • Serve it hot with Basmati rice.