Vegetable curry with coconut milk

A creamy, colourful vegetable curry, perfect for using up the vegetables in your fridge in a dish full of flavour. Coconut milk and spices (turmeric, curry powder) give it softness and warmth, for a comforting, anti-inflammatory and light plant-based dinner. Ready in 30 minutes.

Preparation: 15 min  |  Cooking: 20 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 280 kcal · 7 g protein · 13 g carbohydrate · 21 g fat

Ingredients

• 1 courgette
• 1 pepper
• 2 carrots
• 1 broccoli
• 400 ml of coconut milk
• 1 onion
• 1 tbsp curry powder
• 1 tsp turmeric

Method

1. Fry the sliced onion with the curry powder and turmeric in a drizzle of oil.
2. Add the chopped carrots and pepper and cook for 5 minutes.
3. Stir in the courgette, broccoli and coconut milk.
4. Simmer for 12 to 15 minutes, until the vegetables are tender but still slightly crunchy. Add salt and serve with rice.

Nutritional benefits

This curry is a tasty way to eat a wide variety of vegetables, and so plenty of fibre, vitamins and antioxidants. The star spices, turmeric and curry powder, provide compounds with anti-inflammatory properties, whose absorption is helped by the fat in the coconut milk. Naturally plant-based, gluten-free and moderate in calories, it is a light, filling dinner. For a complete, higher-protein meal, it goes well with rice or chickpeas.

Variations and substitutions

• Higher in protein: add chickpeas, lentils or tofu.
• Lighter: use reduced-fat coconut milk.
• Seasonal: sweet potato, cauliflower, spinach, butternut squash.
• Spicier: red curry paste or fresh chilli.

Storage and making ahead

This curry keeps for 4 days in the fridge and freezes well: an excellent batch cooking dish. The flavours develop over time. Reheat gently, adding a little water if needed.

💡 Good to know

Add the vegetables according to their cooking time (the firmest first) so that they stay slightly crunchy: an overcooked vegetable curry loses its texture and vitamins.

Read also

Discover more vegetarian recipes · vegan recipes · gluten-free recipes · anti-inflammatory recipes · weight-loss recipes.

The foods in this recipe: courgette · pepper · carrots · broccoli · coconut milk.

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