Tandoori Spiced Vegetable Curry with Coconut Milk

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant curry with mixed vegetables simmered in creamy coconut milk and tandoori spices, perfect for serving over rice. This Indian recipe (vegetarian, vegan), ready in about 45 minutes, pairs vegetable oil, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 15 min Cook: 30 min Serves 4 Indian cuisine 520 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a pot over medium heat. Add 1 medium chopped onion and cook until soft and golden, about 5 minutes.
  2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated ginger, stirring for 1 minute until fragrant.
  3. Step 3: Stir in 1 tbsp tandoori spice mix and cook for 30 seconds to release flavors.
  4. Step 4: Add 2 cups mixed vegetables (carrots, bell peppers, cauliflower) and cook for 3 minutes, stirring.
  5. Step 5: Pour in 13.5 oz coconut milk and 1/2 cup vegetable broth, then bring to a gentle simmer. Cover and cook for 15 minutes until vegetables are tender.
  6. Step 6: Mix 1 tsp cornstarch with 2 tbsp water in a small bowl, then stir into the curry. Cook for 2 minutes until sauce thickens.
  7. Step 7: Stir in 2 tbsp chopped cilantro and 1/4 tsp salt; remove from heat and serve over rice.

Related recipes