Tempered Vegetable Curry with Coconut Milk

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A vibrant curry featuring seasonal vegetables simmered in creamy coconut milk and finished with a signature spice tempering. This indian-inspired vegetarian ready in about 45 minutes pairs cut into small florets cauliflower, medium, diced zucchini, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 245 calories and feeds 3, 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, cut into small florets cauliflower
• 1 medium, diced zucchini
• 1/2, diced red bell pepper
• 1/2, finely chopped onion
• 1 tbsp, minced fresh ginger
• 1 can (13.5 oz) coconut milk
• 2 tsp curry powder
• 1 tbsp coconut oil
• 3 tbsp, chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Step 1: Heat coconut oil in a large skillet over medium heat. Add chopped onion and minced ginger, cooking for 3 minutes until softened. Add curry powder and stir for 1 minute until aromatic.
2. Step 2: Add cauliflower, zucchini, and red bell pepper to the skillet. Stir to coat vegetables with spices, then pour in coconut milk. Bring to a gentle simmer, cover, and cook for 15 minutes until vegetables are tender-crisp.
3. Step 3: Remove lid and simmer uncovered for 5 minutes to thicken slightly. Stir in lime juice and salt, then remove from heat. Garnish with fresh cilantro just before serving.
4. Step 4: For optimal flavor, let curry rest for 5 minutes before serving to allow spices to meld.