Indian vegetable curry with coconut milk is a warm and flavorful dish that tastes great any time of the year. This Indian curry is loaded with sweet potato, red pepper, chickpeas, potatoes and cauliflower that are roasted to perfection in the oven and then finished on the stove with a creamy curry coconut milk sauce. Serve this Indian vegetable curry alongside some fluffy basmati rice for the full Indian restaurant experience.

One of our favorite dishes that is in our dinner rotation is this Indian vegetable curry with coconut milk. This Indian vegetable curry is packed with delicious curry and coconut milk to add a delicious creamy touch. It is very easy to make and full of healthy ingredients on top of tasting delicious.

The veggies are cooked on a sheet pan first to caramelize and really bring out the flavors of the vegetables. The Coconut milk, spices, and vegetables are then mixed together in a large sauté pan so all the flavors meld together and it becomes creamy and delicious.

The spices that are in this Indian vegetable curry are just amazing and make anything you throw into this dish taste great. It is a great way to make an all-vegetable meal taste amazing.

What You Will Need

Curry powder. This is a basic yellow-orange curry powder that is labeled curry powder in grocery stores. You can also make your own by scrolling down for the recipe.
Curry paste: Like Pataks curry paste. You can make your own as well by following the recipe below.
Baby potatoes. The potatoes roast up so nicely in the oven.
Sweet potatoes. Like the baby potatoes, these are great for roasting and add so much flavor and nutrition.
Chickpeas. Roasting chickpeas is so good. I also always have this on hand for quick meals like chickpea salad or pasta with chickpeas.
Cauliflower. (optional) I do not always add this but if I have it, cauliflower takes on the wonderful curry spices really well.
Red Pepper. Adds a touch of sweetness and color.
Garlic. Try to use fresh garlic if you can.
Vegetable oil.
Coconut milk. Look for canned coconut milk not the coconut milk in the milk section of the grocery store.

How to make Indian vegetable curry

Making this vegetable curry with coconut milk is so simple. It takes no time at all and the best part is, it makes the most amazing leftovers.

Here is what you do (full recipe below):

Roast Veggies in oven: On a large sheet pan, add all of your vegetables, and oil curry and toss. Roast for 30 minutes.
Saute: garlic and curry paste and cook for one minute.

simmering vegetable curry in pan on stove

Add coconut milk: Add in the coconut milk and mix it well.
Simmer: for about 5 minutes.

Add roasted veggies: Mix the roasted vegetables into the curry and coconut milk sauce.
Season with salt to taste.
Serve with a side of Basmati rice, and poppadoms and enjoy!

I love roasting the veggies in the oven first to caramelize them and to bring out their flavor before adding them to the pan with the coconut milk.

The bulk of this Indian curry recipe is the veggies baking in the oven. It only needs minutes on the stovetop to finish it off.

Recipe Tips

We often make our curry with chicken but sometimes, like with this recipe, we only use vegetables. I can honestly say that not one thing is missing from the flavor by doing it this way.
I use canned chickpeas to make it easy but you can use fresh ones as well and just make sure to cook them first.
These vegetables are by no means the only vegetables you can use in this curry dish. Use whatever you have in your fridge and just follow the steps in the recipe for roasting them.
For the spices in this curry recipe, I like to use an Indian brand curry paste called Patak's masala. This really helps with the flavors in the dish and makes things easier. If you have store-bought curry powder (the orange/brown kind found in American and UK grocery stores) this will work fine too.

Serving Ideas

When I serve this Indian vegetable curry, I like to make Basmati rice with a few smashed cardamom pods (this is optional) and a side of poppadoms or homemade flatbread which I just love! Cardamom pods are not something everyone has in their home so if you don't have that, just omit it from the rice.

You can also make a traditional cumin-flavored rice called Jeera rice which would really add wonderful flavor to this recipe.

Variations for this recipe

If you do not have coconut milk on hand but still want to make this delicious Indian curry, here are some of my favorite things to use for this recipe.

Heavy cream makes a great substitute for coconut milk. Just turn off the heat after the curry has been added to the pan then add in the cream and mix well.
Diced tomatoes also make a wonderful. The diced tomatoes add just enough liquid to mix with the curry spices and it adds a beautiful tomato base to the curry.
Chicken broth (or stock) will blend nicely with the curry seasonings.

Storing and Reheating

In our house, we love making extra Indian curry to have as leftovers because it reheats beautifully! If you want to do this too, make a double batch of the recipe below and allow the leftovers to cool.

Place in a container with a lid and store in the refrigerator for up to 3 days. Reheat the curry in the microwave on medium heat for about 2-3 minutes or until heated all the way through.

Pairing Idea

My favorite thing to make with this Indian curry is poppadoms (sometimes spelled poppadums). If you have eaten at an Indian restaurant, poppadoms are those crunchy delicious wafers that are brought to your table at the beginning of a meal.

I find these at my local grocery store or online. They come in a small box and are paper thin before cooking. The poppadoms are really easy to make.

To make these poppadoms, I place one of them at a time in the microwave (on a paper towel) for 30-40 seconds. When they are done they look puffy and delicious.

I have tried placing them on a plate in the microwave but the plates just absorb the heat and ruin the puffing. Stick to the paper towel method and they will come out perfectly.

Indian vegetable curry with coconut milk in bowls on table

Print Recipe

5 from 13 votes

Indian Vegetable Curry With Coconut Milk

A delicious all vegetable Indian curry with a creamy coconut milk sauce.

Prep Time15

Cook Time25

Total Time35

Servings: people

Author: Melissa Oleary

Ingredients

16 ounces can of chickpeas drained and rinsed
4 small red potatoes quartered and all the same size
1 large sweet potato (or 2 small ones) quartered and all the same size
1 red pepper quartered and all the same size
1 head of cauliflower (optional) Cut into medium florets
½ cup coconut milk from a can make sure to shake can well to mix up the solids and liquids.
3 tablespoon of Pataks Masala Curry paste You can also make your own curry powder spice blend by mixing 3 tablespoon of curry powder mixed with 1 tablespoon of vegetable oil to form a paste (found in the international section of the grocery store
2 cloves of garlic diced
2 tablespoon of curry powder or your own masala spice blend
2 tablespoon of coconut or vegetable oil
1 teaspoon of salt

Instructions

Pre-heat your oven to 375 degrees.
In a large sheet pan, add all of your vegetables making sure they do not overlap.
4 small red potatoes, 1 large sweet potato (or 2 small ones), 1 red pepper, 1 head of cauliflower (optional), 16 ounces can of chickpeas
Drizzle over top 1 tablespoon of your oil. Now add your curry powder to the vegetables and salt and toss well to coat evenly.
2 tablespoon of curry powder, 1 teaspoon of salt
Roast your vegetables in the oven until they are fully cooked and caramelized about 30-35 minutes depending on your oven.
After you have cooked your vegetables, in a large saute pan, heat the remainder of your oil on medium low heat and add your diced garlic and curry paste and cook for 1 minute.
2 cloves of garlic diced, 3 tablespoon of Pataks Masala Curry paste
Add coconut milk then stir well. Bring to a simmer then set heat to low and cook for 5 minutes.
½ cup coconut milk from a can
Now add your vegetables from the oven and mix into the coconut milk mixture.
Season with more salt to taste.
Serve with a side of Basmati rice, poppadoms and enjoy!

Notes

Making your own curry paste:

Mix together- cumin (1 tsp), coriander (1 tbsp), turmeric (½ tsp), paprika (2 tbsp), cinnamon (¼ tsp), black pepper (¼ tsp).

Now mix 3 tablespoon of this curry powder with 1 tablespoon of vegetable oil.

Nutrition