If you’re looking for a bright, flavorful meal that’s ready faster than you can say “curry,” then you’re in for a treat with this 20-Minute Veggie Curry with Coconut Milk Recipe. I absolutely love how this dish comes together with just a handful of spices and fresh veggies, creating a rich, creamy curry that feels anything but quick and easy. Trust me, once you try this, it’s going to become your go-to for weeknight dinners or whenever you crave comforting, vibrant flavors without the fuss.
Why You’ll Love This Recipe
- Super Quick: From chopping to plating in just 20 minutes, it’s perfect for busy days.
- Rich Flavors: The coconut milk and spices create a creamy, cozy curry that everyone loves.
- Flexible Veggie Mix: Use what you have on hand—mushrooms, peppers, tomatoes, and more.
- Vegan & Nourishing: A wholesome plant-based option that satisfies without complicated prep.
Ingredients You’ll Need
The beauty of this 20-Minute Veggie Curry with Coconut Milk Recipe is in its simplicity and fresh ingredients. These particular veggies and spices harmonize so well, bringing warmth and a subtle heat to every bite. I like to shop for fresh, firm mushrooms and bright, crisp bell peppers to keep things vibrant.
- Cremini or button mushrooms: You’ll want firm, fresh mushrooms that hold up well when sautéed without releasing too much liquid.
- Bell pepper: Adds sweetness and crunch; I go for red or yellow for more color.
- Jalapeno peppers: Adds a touch of heat—remove seeds if you prefer milder flavor.
- Ginger: Fresh ginger gives that zing that brings the curry to life.
- Shallot: Milder than onions, shallots melt beautifully into the sauce.
- Avocado or neutral oil: Great for sautéing without overpowering the spices.
- Black mustard seeds: They pop and add a nutty, aromatic hint—don’t skip them!
- Curry leaves (optional): These bring authentic flavor; if you can’t find them, no worries.
- Turmeric: For that gorgeous golden hue and earthy undertone.
- Garam masala or curry powder: The spice heart of the dish; fresh is best if you can.
- Paprika (optional): Adds warmth and deeper color.
- Coconut milk (canned): Creamy and rich, it ties all the flavors together perfectly.
- Lemon juice: Freshens things up and balances the richness.
- Cherry tomatoes: Their sweetness and slight acidity brighten the curry.
- Spring onions: Added right at the end for crunch and a mild onion bite.
Variations
I love making this 20-Minute Veggie Curry with Coconut Milk Recipe my own depending on what veggies are in season or what’s in my fridge. You can easily customize it to boost the flavor or tailor it to your diet.
- Swap the mushrooms: I’ve used zucchini or green beans with great success when I wanted more crunch.
- Add protein: Tofu cubes or chickpeas work perfectly if you want to make it even more filling.
- Go spicy: Leave the jalapeno seeds in or add a pinch of cayenne for those who like it hot.
- Dairy twist: A dollop of yogurt on top adds creaminess and balance if you don’t need it vegan.
How to Make 20-Minute Veggie Curry with Coconut Milk Recipe
Step 1: Sauté the Aromatics
Start by heating your oil in a large saucepan over medium heat. When the oil is warm, toss in the mustard seeds. Wait for them to pop and crackle—that little sizzle means they’re releasing their flavor. Then, quickly add the sliced shallots, ginger, jalapenos, and curry leaves if you have them. Sprinkle in some salt and pepper—they help draw out moisture and build flavor. Stir this mixture for about 2 minutes until the shallots soften and everything smells amazing. This is the stage where the base flavor deepens, so don’t rush it!
Step 2: Add the Vegetables
Next, add your sliced bell peppers and mushrooms. Sauté for about 3-4 minutes until the veggies start to soften but still have a bit of bite and color. This way, your curry keeps a nice texture. If your mushrooms start releasing too much water, turn up the heat a bit to help evaporate any excess moisture.
Step 3: Stir in Spices and Coconut Milk
Sprinkle in the turmeric, garam masala, and paprika if you’re using it. Stir well to coat the veggies evenly with those gorgeous spices. Pour in half the can of coconut milk and bring everything to a gentle boil over medium-high heat. Cook for a couple more minutes, stirring occasionally until the vegetables are tender but not mushy—remember, you want to keep a little bite to each piece.
Step 4: Finish with Freshness
Pour in the remaining coconut milk and warm it through without letting it boil. Taste and adjust seasoning with salt as needed. Then, turn off the heat and stir in the lemon juice, cherry tomatoes, and chopped spring onions for a fresh, bright finish. These last additions add texture and a pop of color that makes the dish feel lively and complete.
Pro Tips for Making 20-Minute Veggie Curry with Coconut Milk Recipe
- Don’t Skip Mustard Seeds: Their pop releases a nutty aroma that’s crucial for authentic flavor.
- Consistent Veggie Sizes: Slice your vegetables evenly for even cooking and balanced texture in every bite.
- Use Full-Fat Coconut Milk: It gives the curry a creamy, rich texture that light versions just can’t match.
- Add Lemon Last: Adding lemon juice off the heat preserves its bright flavor without curdling the coconut milk.
How to Serve 20-Minute Veggie Curry with Coconut Milk Recipe
Garnishes
I always finish this curry with a handful of fresh spring onions and a sprinkle of chopped cilantro when I have it on hand—it adds such a lovely fresh note. Some toasted cashews or slivered almonds also make a great crunchy topping if you’re into that extra texture.
Side Dishes
My go-to pairing is a simple bowl of steamed basmati rice—it’s fluffy, fragrant, and perfect for soaking up that luscious sauce. You could also serve this alongside warm naan or even some lightly sautéed greens for a full meal.
Creative Ways to Present
When I want to impress guests, I serve this curry in little individual bowls or colorful ceramic ramekins, topped with vibrant garnishes. A side of cucumber raita or mango chutney ups the flavor game and makes the meal feel extra special.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually develop more, making it taste even better the next day. Just give it a good stir before reheating.
Freezing
This curry freezes well if you want to save some for later. Portion it out into freezer-safe containers and thaw overnight in the fridge before reheating. The texture of the veggies softens a tad but the flavor remains rich and comforting.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if it looks too thick. Heat slowly to avoid breaking the coconut milk and keep everything silky smooth.
FAQs
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Can I make this 20-Minute Veggie Curry with Coconut Milk Recipe gluten-free?
Absolutely! This recipe is naturally gluten-free as it uses whole, fresh ingredients and spices without any wheat-based products. Just make sure your garam masala or curry powder doesn’t contain any hidden gluten.
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What can I substitute for coconut milk if I’m allergic or don’t have any?
If you need an alternative, full-fat cashew cream or almond milk can work, though the texture and richness won’t be quite the same. You may want to add a bit more oil or a splash of plant-based cream to get a similar creaminess.
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Can I prepare this curry in advance?
Yes! In fact, the flavors deepen after resting for a few hours or even overnight. Just cool and refrigerate, then gently reheat when you’re ready to eat.
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How do I control the spice level?
The easiest way is to remove the seeds from the jalapeno before slicing. If you want it milder, you can also reduce or omit the jalapeno entirely and maybe add a pinch of smoked paprika for flavor without heat.
Final Thoughts
This 20-Minute Veggie Curry with Coconut Milk Recipe has become a special staple in my kitchen. It’s fast enough for a weeknight but so full of flavor and heart that it feels like a treat. I hope you find it as comforting and satisfying as I do—once you try it, you’ll see how easy it is to create something nourishing and delicious that everyone loves. So grab your veggies, fire up the stove, and let’s make dinner unforgettable!
Print
20-Minute Veggie Curry with Coconut Milk Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Description
This vibrant and flavorful 20-minute Indian Vegetable Curry combines cremini mushrooms, bell peppers, and jalapenos simmered in a creamy coconut milk sauce with fragrant spices like garam masala and turmeric. It’s a quick, healthy, and colorful dish perfect for a nutritious vegan dinner served with rice.
Ingredients
Vegetables
- 16 oz cremini mushrooms or button mushrooms, sliced
- 1 large bell pepper, thinly sliced into 1/2-inch long pieces
- 1 large or 2 small jalapeno peppers, deseeded if desired for less heat and thinly sliced
- 1-inch piece ginger, thinly sliced
- 1 medium shallot, thinly sliced
- 10 cherry tomatoes, halved
- 4 spring onions, chopped
Spices and Seasonings
- 1 tsp avocado oil or any neutral oil
- 1 tsp black mustard seeds
- 15-20 curry leaves (optional)
- 1/4 tsp turmeric
- 1-2 tsp garam masala or curry powder
- 1 tsp paprika (optional, for deeper color)
- Salt and ground black pepper to taste
- 2 tbsp lemon juice
Liquids
- 1 cup canned coconut milk (not from the carton)
Instructions
- Heat the oil and spices: In a large saucepan, heat 1 tsp avocado oil over medium heat. Add 1 tsp black mustard seeds and let them sputter and crackle for a few seconds. Then add the sliced shallots, ginger, jalapeno peppers, and curry leaves if using. Season with salt and ground black pepper. Sauté for 2 minutes until the shallots begin to soften.
- Add vegetables: Add the sliced bell peppers and mushrooms to the pan. Sauté for another 3-4 minutes until the vegetables soften but retain some texture.
- Add spices and coconut milk: Stir in 1/4 tsp turmeric, 1-2 tsp garam masala, and 1 tsp paprika if using. Mix well. Pour in half of the canned coconut milk and bring to a boil over medium-high heat. Cook for a couple more minutes until vegetables are cooked to your liking.
- Finish curry: Add the remaining coconut milk, adjust salt if needed and warm through gently without boiling. Turn off the heat. Stir in 2 tbsp lemon juice, halved cherry tomatoes, and chopped spring onions.
- Serve: Serve the curry hot or warm alongside steamed rice or your preferred grain.
Notes
- This curry is versatile: feel free to swap or add other seasonal vegetables to suit your tastes.
- Deseeding the jalapenos reduces heat but keeps flavor.
- The use of canned coconut milk gives the curry a rich and creamy texture; avoid carton coconut milk which is typically thinner.
- Serve with basmati rice or naan for a complete meal.
- This dish is naturally vegan and gluten free.
Nutrition
- Serving Size: 1 serving
- Calories: 187 kcal
- Sugar: 6 g
- Sodium: 23 mg
- Fat: 14 g
- Saturated Fat: 12 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
