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Coconut Milk Vegetable Curry

by Jennifer McDonald
vegetable curry

This Coconut Milk Vegetable Curry is super healthy (no oil at all!), only requires one pot and comes together in just about 30 minutes. It is not too spicy but packs a deep and flavorful kick.

This was my first time toasting spices— just heat a skillet on high heat, throw in the spices and toss them around for a minute or so. It was so fun making this coconut milk and vegetable curry and made the house smell amazing. 

I switched up the veggies instead of using whatever looked good to me at the co-op—crisp cauliflower, bright purple asparagus on sale, locally grown spinach and my good friend, bok choy. I also used sriracha and extra lemongrass instead of worrying about red chiles and kaffir lime leaves. This is a very flexible dish, so feel free to be creative!

Use whatever veggies you like or have on hand. Mess with the spices and the spiciness. Maybe add peanut butter or extra ginger or curry paste. Use your intuition, really anything goes! Just throw everything in the pot, mix it up, and keep experimenting until it tastes delicious to you.

vegetable curry

Coconut Milk Vegetable Curry

Jennifer McDonaldJennifer McDonald
This Coconut Milk Vegetable Curry recipe is super healthy. It doesn't need any oil, making it a really good meal when you are on a diet.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 455 kcal


  • 2 tablespoons sriracha
  • 2 stalks lemongrass chopped into ½ inch pieces, white part only
  • 2 tablespoons galangal diced, Thai ginger or regular ginger
  • 3 cloves garlic
  • 1 tablespoon cumin seeds toasted
  • 1 tablespoon coriander seeds toasted
  • 1 teaspoon sea salt
  • 2 cans coconut milk 14-ounce a can
  • 2 cups asparagus cut, chopped into 1-inch chunks
  • 2 cups bok choy
  • 2 cups spinach
  • 2 cups cauliflower cut, chopped into florets
  • 2 tablespoons coconut aminos soy sauce or tamari
  • 1-2 tablespoons maple syrup
  • 1 small bunch basil thinly sliced, to top


  • Blend sriracha, lemongrass, galangal, garlic, cumin, coriander and salt at high speed until a thoroughly blended thick paste is formed, for about 20-30 seconds. If it becomes too thick, add a little bit of coconut milk (about ¼ cup).
  • Transfer the paste into a sauté pan or pot, add the coconut milk and cook over medium heat while adding the veggies. Start with the hardest veggies that will take the longest to cook, then add more as you go. Note: I started with the cauliflower— which takes about 10 minutes total cook time, then asparagus— takes about 8 minutes, then the bok choy— 4 or so minutes, then the spinach at the very end until it just wilted.
  • When all of the veggies are just soft, add the coconut aminos and maple syrup and stir well. Cook for another 2 minutes. Serve immediately. Top with the sliced basil leaves!


Calories: 455kcalCarbohydrates: 21gProtein: 8gFat: 42gSaturated Fat: 36gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1003mgPotassium: 1009mgFiber: 4gSugar: 6gVitamin A: 3613IUVitamin C: 56mgCalcium: 155mgIron: 11mg
Have you tried this recipe?Let us know what you think!

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