Lightly Spiced Coconut Curry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A creamy, aromatic curry with tender coconut milk, light spices, and fresh vegetables for a comforting yet healthy dish. This indian (vegetarian) ready in about 45 minutes pairs coconut milk, large yellow onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 2 cups coconut milk
• 1 large yellow onion
• 3 cloves garlic
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1 cup vegetable broth
• 1 head cauliflower
• 2 medium carrots
• 1 cup peas
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro

Instructions

1. Step 1: Heat 1 tbsp oil in a large pot over medium heat. Add 1 diced onion, 3 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 5 minutes until softened and fragrant.
2. Step 2: Stir in 1 tbsp curry powder and 1/2 tsp turmeric, cooking for 1 minute until aromatic.
3. Step 3: Add 1 cup vegetable broth, 2 cups coconut milk, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer.
4. Step 4: Add 1 head cauliflower (cut into florets), 2 grated carrots, and 1 cup peas. Cook for 15-20 minutes until the vegetables are tender.
5. Step 5: Stir in 1/4 cup chopped cilantro. Adjust seasoning and serve over brown rice or quinoa.