Rainbow Vegetable Curry with Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, nutrient-packed curry featuring colorful bell peppers and sweet potatoes in a creamy coconut broth. This indian-inspired vegetarian (vegan option) ready in about 45 minutes pairs sweet potatoes, red bell pepper, yellow bell pepper 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.

★ 4.4 (11 ratings) Prep: 20 min Cook: 25 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and dice 2 medium sweet potatoes into 1/2-inch cubes. Thinly slice 1 large red bell pepper and 1 large yellow bell pepper, and cut 2 medium zucchini into 1/2-inch half-moons. Heat 1 tbsp coconut oil in a large pot over medium heat.
  2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated ginger, sautéing for 1 minute until fragrant. Stir in 2 tbsp curry powder and cook for 30 seconds to toast the spices.
  3. Step 3: Add the sweet potatoes and bell peppers to the pot, stirring to coat in spices. Pour in 1 cup vegetable broth and 1 can (13.5 oz) coconut milk, then bring to a gentle simmer.
  4. Step 4: Cover and cook for 20 minutes, stirring once, until sweet potatoes are tender. Add zucchini and simmer uncovered for 5 more minutes until zucchini is just tender. Stir in 1 tsp salt and juice from 1 lime before serving.

Frequently asked questions

How long does Rainbow Vegetable Curry with Coconut Milk 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 Rainbow Vegetable Curry with Coconut Milk?

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 sweet potatoes from drying out.

Can I substitute ingredients in Rainbow Vegetable Curry with Coconut Milk?

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 Rainbow Vegetable Curry with Coconut Milk 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.

Is Rainbow Vegetable Curry with Coconut Milk vegan option?

Yes — this recipe is tagged vegan option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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