Low-Profile Vegetable Curry
A gently simmered curry featuring low-growing vegetables in a creamy coconut milk base, with subtle spices for balanced, soothing flavor. This indian-inspired vegetarian ready in about 45 minutes pairs (13.5 oz) coconut milk, sliced into thin rounds carrots, curry powder 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
- 1 can (13.5 oz) coconut milk
- 2 medium, peeled and diced into 3/4-inch cubes potatoes
- 1/2 cup, sliced into thin rounds carrots
- 1/2 cup, trimmed and cut into 1-inch pieces green beans
- 2 tsp curry powder
- 2 cloves, minced garlic
- 1 tbsp, grated fresh ginger
- 1 tbsp lime juice
- 1/4 tsp salt
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: In a medium pot, combine 1 can coconut milk, 2 medium diced potatoes, 1/2 cup sliced carrots, and 1/2 cup cut green beans. Stir in 2 tsp curry powder, 2 minced garlic cloves, and 1 tbsp grated fresh ginger. Bring to a gentle simmer over medium heat, stirring occasionally.
- Step 2: Cover and simmer for 20 minutes, or until potatoes are tender when pierced with a fork, stirring once to prevent sticking.
- Step 3: Remove from heat, stir in 1 tbsp lime juice and 1/4 tsp salt until fully incorporated. The curry should thicken slightly and coat the back of a spoon.
- Step 4: Garnish with 2 tbsp chopped fresh cilantro and serve immediately with steamed rice for a low-profile, soothing meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Profile Vegetable Curry take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Low-Profile Vegetable Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (13.5 oz) coconut milk from drying out.
Can I substitute ingredients in Low-Profile Vegetable Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Low-Profile Vegetable Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Low-Profile Vegetable Curry?
Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
I've tried many vegetarian recipes and this is hands down the best.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
