Vegetable Curry with Turmeric & Coconut Milk

4.41 from 10 votes

Vegetable Curry with Turmeric & Coconut Milk

This vegetable curry with turmeric and coconut milk is super simple and easy to make while also being incredibly soothing and flavorful. Throw leftover vegetables to simmer in coconut milk for a restaurant-quality weeknight meal.

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: Indian

Diet: Vegan, Vegetarian

Servings: people

Calories: 382kcal

Ingredients

1 white onion
1 clove garlic
1 carrot
1 zucchini
2 bell peppers I chose a red and yellow, but you can use whatever you like
1 eggplant
8 oz chickpeas 1/2 can, Drained and rinsed
2 tsp turmeric ground
1 tsp cumin ground
1/2 tsp coriander ground
1/2 tsp curry powder You can increase this if you like your curry hot
2 tbsp golden raisins aka "golden sultanas"
13.5 oz coconut milk typically one can

US Customary - Metric

Instructions

Dice all the vegetables into small cubes. This will help everything cook evenly.
Add a little olive oil into a large pot and heat on a medium high heat. Add the onion and sauté for a few minutes until the onion begins to soften.
Add the garlic, carrots and eggplant and continue to cook for another 5 minutes. Add the remaining vegetables with the spices and stir so everything is coated with the spice. Cook like this for 2-3 minutes to give the spices a chance to release all their flavor.
Add the coconut milk, stir, add a lid, reduce the heat to low and simmer for 20-25 minutes. You can test if the curry is ready by sticking a knife through one of the pieces of carrot, if it's soft it is done. If it needs longer, just pop the lid back on and keep simmering. Add the sultanas about 5 minutes before the end of the cooking time.
Serve over couscous with some fresh coriander chopped on top!

Notes

The curry keeps well in the fridge for 3-5 days in an airtight container. Reheat thoroughly before serving.

Nutrition