Healthy Indian Coconut Vegetable Curry
A simple, creamy and healthy Indian coconut curry with mixed vegetables — light on spices and easy for beginners, perfect for wholesome home cooking.
Ingredients
Equipment
Method
- Heat oil in a large pot over medium heat. Add chopped onion and sauté until translucent (about 3–4 minutes).
- Add minced garlic and grated ginger. Stir for about 1 minute until you get a nice aroma.
- Add turmeric, cumin and red chilli powder (if using). Mix well and cook for 30 seconds.
- Add the mixed vegetables and chopped spinach. Stir so spices coat the vegetables well.
- Pour in the coconut milk and water. Add salt. Stir gently and bring to a simmer.
- Cover and cook on low heat for 10–12 minutes or until vegetables are tender but not mushy.
- Check seasoning and adjust salt or chilli as needed. If curry is too thick, add a little more water to reach desired consistency.
- Turn off heat. Garnish with fresh coriander. Serve hot with brown rice or whole-wheat chapati.
Notes
You can substitute light coconut milk with half-light coconut milk + half water to reduce saturated fat. Add chickpeas or tofu for extra protein. Serve with brown rice or millets for a balanced meal.