Vanakkam India Vegetable Curry with Coconut Milk and Spices

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

A fragrant Indian vegetable curry simmered in creamy coconut milk with a blend of warm spices, perfect served with steamed basmati rice. This Indian-inspired vegetarian recipe, ready in about 45 minutes, pairs vegetable oil, mustard seeds, cumin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 3 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1/2 tsp turmeric powder
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 cup chopped tomatoes
• 3 cups mixed vegetables (carrots, peas, potatoes), chopped
• 1 can (14 oz) coconut milk
• 1 tsp salt
• 1/4 cup fresh cilantro, chopped
• 4 cups basmati rice, cooked

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Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds; cook for 1 minute until seeds start to pop and release aroma.
2. Step 2: Add 1 large finely chopped onion and sauté for 5-6 minutes until golden brown. Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 2 minutes until fragrant.
3. Step 3: Mix in 1/2 tsp turmeric powder, 1 tsp ground coriander, and 1 tsp garam masala. Cook spices for 1 minute to release their flavors.
4. Step 4: Add 1 cup chopped tomatoes and cook for 3-4 minutes until tomatoes soften and oil separates.
5. Step 5: Stir in 3 cups mixed chopped vegetables and 1 can (14 oz) coconut milk. Add 1 tsp salt and bring to a gentle simmer. Cover and cook for 15-20 minutes until vegetables are tender.
6. Step 6: Garnish with 1/4 cup chopped fresh cilantro and serve hot with 4 cups cooked basmati rice.