Vegetable Curry with Coconut Milk


This vegetable curry with coconut milk is a delicious way to get a lot of vegetables into your diet. Even better the next day!

Vegetable Curry with Coconut Milk
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
6 servings


  • ¼ cup ghee (clarified butter)

  • 1 medium onion, chopped

  • 3 cloves garlic, minced

  • 1 tablespoon curry powder

  • 1 (14 ounce) can coconut milk

  • 2 large carrots, chopped

  • 1 large potato, chopped

  • 1 medium parsnip, chopped

  • ½ head broccoli, cut into florets

  • ¼ head cauliflower, cut into florets

  • 2 cups sliced fresh mushrooms

  • 1 cup water


  1. Heat ghee in a large saucepan over low heat. Add onion, garlic, and curry powder. Cook and stir until onion is soft and curry powder is fragrant, 7 to 10 minutes. Add coconut milk and carrots. Bring to a boil, stirring often.

  2. Reduce heat, cover, and simmer for 10 minutes. Add potato and parsnip and continue to simmer, covered, until just tender, 7 to 10 minutes.

  3. Add broccoli, cauliflower, mushrooms, and water; simmer, covered, until all vegetables are tender, about 5 minutes.

Cook's Note:

You can use regular butter instead of ghee.

Nutrition Facts (per serving)

313 Calories
23g Fat
26g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 313
% Daily Value *
Total Fat 23g 29%
Saturated Fat 18g 89%
Cholesterol 22mg 7%
Sodium 51mg 2%
Total Carbohydrate 26g 9%
Dietary Fiber 6g 22%
Total Sugars 5g
Protein 6g
Vitamin C 54mg 271%
Calcium 67mg 5%
Iron 4mg 21%
Potassium 870mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love