There are so many reasons I love this frozen vegetable curry:

• It’s fast. Once you have the ingredients, it cooks in about 15 minutes.
• It’s delicious. It is spiced so well.
• It’s dairy-free, which makes it a tasty choice if you are avoiding lactose.
• It’s my idea of comfort food.

What is vegetable curry? 

Vegetable curry is usually a mix of vegetables (fresh or frozen) simmered in spiced coconut milk. The spices usually include onion, ginger, garlic, turmeric, coriander, chili powder, and tomatoes, and sometimes curry leaves, cinnamon, cardamom, and cloves.

Ingredients

You need 10 main ingredients and a few others:

1. Red or yellow onion
2. Garlic cloves
3. Fresh ginger
4. Canned diced tomatoes
5. Coconut milk
6. Coriander powder
7. Smoked paprika
8. Cayenne powder
9. Turmeric powder
10. Frozen mixed vegetables

You’ll also need oil for sautéing (I used grapeseed oil; coconut oil or any high-heat oil works), salt and pepper to taste, and fresh parsley or cilantro to garnish.

How to Make this 15 Minute Vegetable Curry with Frozen Vegetables?

1. Prep the aromatics. Peel and chop the onion, ginger, and garlic.
2. Heat the oil. Add the oil to a large frying pan over medium heat.
3. Sauté the base. Add the onion, ginger, and garlic and sauté for about 10 minutes, stirring often so they don’t burn.
4. Build the curry. Add the frozen vegetables, coconut milk, tomatoes, coriander, cayenne, turmeric, and smoked paprika. Stir well.
5. Simmer. Cover and simmer for about 4–5 minutes, until the vegetables are hot throughout.
6. Season. Uncover, turn off the heat, and season with salt and pepper.
7. Garnish and serve. Top with fresh parsley or cilantro and serve warm with rice, roti, or naan.

(The full printable recipe card is below.)

Variations and Substitutions

Substitutions for canned tomatoes

Chopped fresh tomatoes work well. Canned fire-roasted tomatoes add extra layers of flavor. I’ve used them in this pinto bean curry and this plantain stew with delicious results.

Fresh vegetables instead of frozen

Use a combination of bell pepper, sweet potato, carrots, peas, and green beans. Fresh vegetables take longer to soften, so simmer until tender.

Add plant protein

Stir in canned or cooked chickpeas, black beans, or drained, cubed tofu for an extra protein boost.

Coconut milk swaps

Full-fat coconut milk keeps this curry dairy-free. If you don’t need it to be dairy-free, heavy cream can replace it.

Oil options

Coconut oil, grapeseed oil, or any high-heat oil works for sautéing.

Serving Suggestions

With just 83 calories per serving, this easy vegetarian curry is a light but satisfying dinner. Serve it with:

• Yellow rice, quinoa, brown rice, or basmati rice
• Sri Lankan coconut roti or warm naan
• Cauliflower rice for a lower-carb meal

For a more elaborate vegetarian spread, pair it with broccoli croquettes, cashew curry, tofu curry, chickpea spinach curry, or cauliflower curry, with some cherry chutney or apple chutney.

For a non-vegetarian meal, try it with turkey ball curry, egg curry, or pineapple chutney.

Looking for more vegetable curries? Try this ghoulish beetroot curry for Halloween.

Storage and Make-Ahead Tips

Fridge: Store leftovers in an airtight container for 4–5 days.

Freezer: You can freeze leftover curry, but the coconut milk may separate when thawed. Thaw it overnight in the fridge and stir well as you reheat it. If separation bothers you, or you don’t need it dairy-free, heavy cream in place of coconut milk avoids the issue.

Reheating: Microwave in a microwave-safe dish in 30-second increments until hot, or warm it in a pan on the stovetop. Add a splash of water or stock if it has thickened.

Make ahead: The sauce base (onion, ginger, garlic sautéed) can be prepped ahead. Add the frozen vegetables, coconut milk, and spices when you’re ready to eat. The finished curry also reheats well, so it works for weekday lunches.