Tandoori Spiced Vegetable Curry with Coconut Milk
A fragrant curry with mixed vegetables simmered in creamy coconut milk and tandoori spices, perfect for serving over rice. This indian-inspired indian (vegetarian, vegan) ready in about 45 minutes pairs vegetable oil, medium 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 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 tbsp vegetable oil
- 1 medium onion
- 3 cloves garlic
- 1 tbsp ginger
- 1 tbsp tandoori spice mix
- 2 cups mixed vegetables
- 13.5 oz can coconut milk
- 1/2 cup vegetable broth
- 1 tsp cornstarch
- 2 tbsp water
- 2 tbsp cilantro
- 1/4 tsp salt
Instructions
- 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.
- Step 2: Add 3 minced garlic cloves and 1 tbsp grated ginger, stirring for 1 minute until fragrant.
- Step 3: Stir in 1 tbsp tandoori spice mix and cook for 30 seconds to release flavors.
- Step 4: Add 2 cups mixed vegetables (carrots, bell peppers, cauliflower) and cook for 3 minutes, stirring.
- 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.
- 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.
- Step 7: Stir in 2 tbsp chopped cilantro and 1/4 tsp salt; remove from heat and serve over rice.
Frequently asked questions
How long does Tandoori Spiced Vegetable Curry with Coconut Milk take to make?
Total time is about 45 minutes (15 min prep + 30 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 Tandoori Spiced 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 vegetable oil from drying out.
Can I substitute ingredients in Tandoori Spiced 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 Tandoori Spiced 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 Tandoori Spiced Vegetable Curry with Coconut Milk vegetarian?
Yes — this recipe is tagged vegetarian, vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Absolutely delicious. The coconut milk balanced the tandoori spices beautifully. Will make again!
- ★★★★★
This recipe is a keeper! The blend of spices with coconut milk is perfect. Served with naan, it was a hit at my dinner party.
- ★★★★★
Loved this for dinner! The tandoori spices and coconut milk created such a rich, aromatic dish. My husband and kids devoured it.
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