Why You’ll Love This Recipe

I love making this curry because it’s simple, versatile, and full of flavor. The coconut milk gives it a rich creaminess, while the curry powder adds warmth and depth. I enjoy how easy it is to adjust with whatever vegetables I have on hand, making it perfect for weeknight meals or sharing with guests. It’s the kind of dish that brings people together around the table.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 large yellow onions, diced
4 garlic cloves, minced
1-inch fresh ginger root, grated
2 cups diced tomatoes (fresh or canned)
1 can (13.5 oz) full-fat coconut milk
2 tablespoons curry powder
2 cups mixed vegetables (carrots, bell peppers, peas)
1/4 cup fresh cilantro, chopped

Directions

1. I prepare all my ingredients by chopping onions, mincing garlic, grating ginger, and dicing tomatoes.

2. In a large pot over medium heat, I sauté the onions in a little oil until they turn translucent.

3. I add the garlic and ginger, cooking for about a minute until fragrant.

4. I stir in the diced tomatoes and curry powder, mixing well to coat everything in spice.

5. I slowly pour in the coconut milk, stirring to create a creamy curry base.

6. I add the mixed vegetables and let the curry simmer for about 20 minutes, until the vegetables are tender and the flavors have blended.

7. Before serving, I sprinkle fresh cilantro over the top.

Servings and Timing

This recipe makes 4 servings. It takes about 10 minutes to prep, 35 minutes to cook, and is ready in 45 minutes total.

Variations

Sometimes I add chickpeas or lentils for extra protein, or swap the vegetables for seasonal ones like zucchini, cauliflower, or sweet potatoes. For more spice, I add a chopped chili or a pinch of cayenne. If I want a creamier curry, I stir in a little extra coconut milk. I also enjoy serving it with naan bread or over fluffy basmati rice.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop, adding a splash of water or coconut milk if it has thickened. This curry also freezes well—I portion it into freezer-safe containers and store it for up to 2 months, then thaw overnight in the fridge before reheating.

FAQs

Can I make this curry vegan?

Yes, it’s naturally vegan as written since it uses coconut milk instead of dairy.

What kind of curry powder works best?

I usually use a mild curry powder, but I switch to a hot one when I want more spice.

Can I use light coconut milk?

Yes, but I prefer full-fat for the richest texture and flavor.

What vegetables work best?

Carrots, bell peppers, and peas are great, but I also like cauliflower, zucchini, and spinach.

Can I add meat to this curry?

Yes, I sometimes add chicken or shrimp if I want a protein boost.

How do I thicken the curry?

I let it simmer uncovered for a little longer, or I add an extra spoonful of tomato paste.

Can I make this ahead of time?

Yes, the flavors deepen as it sits, so I often make it a day ahead.

Is this curry freezer-friendly?

Yes, it freezes well for up to 2 months in airtight containers.

What can I serve with this curry?

I usually serve it with basmati rice, naan bread, or quinoa.

Can I double the recipe?

Yes, I double it easily when cooking for a crowd.

Conclusion

This cauldron curry is one of my go-to recipes when I want a comforting, flavorful meal. I love how adaptable it is, letting me use whatever vegetables I have while still tasting rich and satisfying. It’s a warm, fragrant dish that always feels like a treat, whether I make it for a simple weeknight dinner or to share with friends.