Easy Mixed Vegetable Curry with Coconut Milk

Name: Easy Mixed Vegetable Curry with Coconut Milk
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Cuisine: Asian
Ingredients: 1 Tablespoon olive or avocado oil; 1 red onion (chopped into large chunks); 1 Tablespoon peeled and finely chopped ginger; 2 cloves garlic (finely chopped); 1 ½ Tablespoons yellow curry powder; 1 Tablespoon arrowroot powder or cornstarch (optional*); ½ cup vegetable broth (or bone broth*); 1 ½ cups full-fat canned coconut milk; 3 cups chopped eggplant (about 1/2 of a medium eggplant); 1 medium zucchini or summer squash (cut into 1/4-inch chunks or slices); 1 ½ cups mushrooms (quartered); ½ cup red bell pepper (seeded and chopped into chunks); ¼ teaspoon sea salt; ½ teaspoon black pepper; ½ teaspoon lime zest; 1 Tablespoon lime juice; ¼ cup chopped fresh basil (or cilantro); 2-3 cups rice (white jasmine rice, brown rice or cauliflower rice); Sriracha for serving

Instructions

Prep:10minCook:16min

Easy vegetable curry made with fresh summer produce simmered in a creamy coconut milk sauce with yellow curry powder, fresh ginger and lime. A simple satisfying vegan dinner ready in under 30 minutes.

Updated at: Wed, 03 Jun 2026 00:04:08 GMT