Can I use heavy cream instead of coconut milk in this vegetable curry?

Substituting heavy cream for coconut milk is possible, but I don’t recommend it. Cream will make the curry richer and creamier, and it will lack the subtle, slightly sweet coconut flavor. Alternatively, you could use a different type of plant-based milk, but again, the flavor and texture will be different.

Is vegetable curry healthy?

Yes, this vegetable curry recipe is very healthy, as it’s made with fresh vegetables, minimal olive oil, and vegetable broth. In addition, you can opt for low fat coconut milk. Nutritional information is provided at the bottom of the recipe card.

Can I use frozen vegetables in this recipe?

Yes, but they may be less crunchy. Thaw them according to package instructions, drain, and pat dry with paper towel before adding to the curry.

Mixed Vegetable Curry - A Well-Seasoned Kitchen®

Ingredients

Scale

1 1/2 teaspoons olive oil
1/2 large yellow onion, chopped
1 tablespoons chopped fresh ginger
1/2 teaspoon chopped garlic
3/4 cup vegetable broth
1/2 cup coconut milk (light or regular)
1 1/2 teaspoons curry powder
3/4 teaspoon ground cumin
3/8 teaspoon ground turmeric
1/8 teaspoon cayenne pepper (optional)
1 cup chopped sweet potato or butternut squash
1 cup chopped cauliflower (into small florets)
1/2 cup chopped red bell pepper
1/2 cup chopped carrot
1/2 medium zucchini, chopped
1/2 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
2 to 2 1/2 cups (about 6 to 7 ounces) fresh baby spinach
2 tablespoons chopped fresh cilantro, plus more for garnish
1 tablespoon lemon juice
Salt, to taste
Freshly ground black pepper, to taste
For serving: 1 1/2 cups cooked brown rice or brown rice-quinoa mixture

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Instructions

In a 3- to 4-quart Dutch oven, heat the oil over medium-low heat. Add the onion, ginger and garlic; cook, stirring occasionally, for 8 minutes or until onion is soft and beginning to caramelize (will be a light brown color).
Stir in the curry powder, cumin, turmeric, and cayenne; continue cooking, stirring, for 1 to 2 minutes. Stir in the vegetable broth and coconut milk. Bring to a boil, reduce heat, and simmer for 10 minutes.
Stir in the sweet potato (or butternut squash), cauliflower, bell pepper, carrot and zucchini. Bring to a boil, reduce heat and simmer, covered, 20 minutes or until all the vegetables are tender.
Stir in the chickpeas, spinach, cilantro and lemon juice; cover and continue cooking until the spinach has wilted and the chickpeas are heated through.
Season to taste with salt (may need a fair amount depending on how salty your vegetable broth is). Add additional curry powder and/or cayenne pepper if needed. If too spicy, add more lemon juice – the acid will mellow out the spiciness.

Notes

Chop the vegetables evenly: Vegetables should be around the same size, around 1/2 to 3/4 inches.

Make ahead: Curry can be prepared up to 24 hours in advance, placed in an airtight container, and refrigerated. Reheat, covered, over medium heat.

Author: From "Fresh Tastes" by Lee Clayton Roper
Category: Main dish
Method: Cooktop
Cuisine: Indian

Nutrition

Serving Size: 1/4 of recipe
Calories: 263
Sugar: 4.9 g
Sodium: 461 mg
Fat: 9.9 g
Saturated Fat: 5.9 g
Carbohydrates: 39 g
Fiber: 7.4 g
Protein: 7.2 g
Cholesterol: 0 mg