Budget-Friendly Vegetable Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A vibrant, spice-packed curry made with seasonal vegetables and coconut milk, perfect for a cost-effective, flavorful meal. This indian-inspired indian (vegetarian) ready in about 50 minutes pairs (13.5 fl oz) coconut milk, head, chopped cauliflower, medium, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (13.5 fl oz) coconut milk
• 1 head, chopped cauliflower
• 2 medium, diced carrots
• 1 lb, trimmed green beans
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 2 tbsp coconut oil
• 1 tsp salt
• 1 lime

Instructions

1. Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat. Add 1 chopped onion and sauté for 5 minutes until golden. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
2. Step 2: Stir in 1 tsp turmeric, 1 tsp cumin, and 1 tsp coriander. Cook for 1 minute until aromatic. Add 1 head cauliflower, 2 medium carrots, and 1 lb green beans. Mix well.
3. Step 3: Pour in 1 can coconut milk and 1 tsp salt. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender. Garnish with lime wedges before serving.