Vegetable Curry with Turmeric & Coconut Milk

Christine Johnson

By Christine Johnson


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4.41 from 10 votes

This vegetable curry with turmeric and coconut milk is super simple and easy to make while also being incredibly soothing and flavorful. Throw leftover vegetables to simmer in coconut milk for a restaurant-quality weeknight meal.

Vegetable curry with turmeric on a white place over a gray background.

Take advantage of your spice cabinet and bring this tasty vegetable curry with turmeric and coconut milk to life.

This cozy dish is filled with all types of vegetables. Eggplant, onions, carrots, zucchini, bell peppers, and chickpeas simmer in an aromatic spice blend and coconut milk until tender and severed over a bed of fluffy couscous. It’s a type of meal you’ll want to eat any night of the week as it is filling, comforting, and rather healthy.

This tasty dish will have your family tricked into eating all their vegetables. The chickpeas serve as the main protein and are the perfect companion alongside all the veggies.

When you are all out of inspiration for a weeknight meal and need a hearty dish on the table fast, this vegetable curry with turmeric and coconut milk will be an instant hit.

Vegetable curry with turmeric on a white place over a gray background with a woman's hand using a fork.

Why You’ll Love This Recipe 

  • Budget-Friendly. There is no need to go to the market to load up on vegetables. If you don’t have the vegetables in the recipe, use whatever is in your fridge to make it work. 
  • Simple To Make. Everything stews in one pan, making this curry easy to assemble no matter what your kitchen looks like. 
  • Full Of Flavor. There is nothing bland about this curry. 5 different spices combine to make a curry blend that will make your taste buds sing. 
  • Leftover Heaven. This curry is excellent to make a big batch of and eat for leftovers the next day.
Vegetable curry with turmeric on a white place over a gray background with two forks.

How To Make Vegetable Curry with Turmeric & Coconut Milk 

Just looking at all of the ingredients needed to make curry can be a little overwhelming, however, it is actually pretty simple. You’ll find the details of the recipe down below and can bring it out to double-check all the steps in the kitchen. 

Key Ingredients 

  1. Coconut Milk. One can of coconut milk makes the vegetables extra creamy and brings the whole dish together. Use full-fat coconut milk for an extra-rich flavor. 
  2. Curry Powder. A little curry powder goes a long way. If you want your curry spicy, add more powder to the dish. 
  3. Ground Turmeric. This earthy spice gives the dish a blast of umami flavor. 
  4. Chickpeas. The main source of protein in the dish. 
  5. Eggplant. Also known as aubergine, gives the vegetables a hearty feel. 
  6. Golden Sultanas. The golden sultanas, similar to golden raisins, add a touch of sweetness. 

Step-By-Step Instructions 

  1. Dice The Vegetables. Dice the vegetables into ½ cm pieces. Make sure they are all the same size, as this will provide an even cook in the pan. 
  2. Sauté The Ingredients. Add a touch of olive oil to a large pot over medium heat. When the oil is hot, add in the onion and let it soften. Once the onion has softened and is translucent, add in the garlic, carrots, and eggplant and let them cook for about 5 minutes. After the vegetables have softened slightly, add in the remaining vegetables along with the spices. Let the spices cook with everything for about 2-3 minutes so they can activate and let off their flavor in the pan. 
  3. Add In Coconut Milk. Stir in the coconut milk and cover the pan with the lid. Reduce the heat to low and let the coconut milk simmer with the vegetables and spices for 20-25 minutes. 
  4. Serve and Enjoy. Serve the vegetables over a bowl of couscous and top with fresh coriander.
A woman's hands holding a plate of vegetable curry with turmeric.

Recipe Tips and Variation 

  • Get Creative. Don’t worry if you don’t have the exact vegetables in the recipe. Use whatever vegetables you have in your fridge. Sweet potatoes, zucchini, or whatever else you have on hand will taste good in the curry. 
  • Substitute The Chickpeas. Not a fan of chickpeas? Swap them out and add in your favorite bean instead. 
  • Add In Some Heat. If you like heat, add a touch more curry powder to the pan when cooking. Just remember a little goes a long way, so don’t go too overboard. 

Make-Ahead & Storage Recommendations 

This curry is best served fresh but is a great staple for a leftover lunch or dinner. Make the batch of curry and save any leftovers in an airtight container. The leftovers will last in the fridge for about 3-5 days. Reheat in the microwave when ready to eat. 

Frequently Asked Questions 

What does turmeric do to curry?

Turmeric adds a mustard yellow color to the curry. The spice is typically found in most curry powders and provides an earthy, slightly bitter, and peppery flavor. It helps give curry that signature flavor.

Can turmeric and curry powder be used together?

Yes! The two spices pair very well together and make an excellent blend when making curry. Most curry powders include turmeric already, so adding more will just enhance the flavor of the curry.

What does coconut milk do to curry?

Coconut milk is a staple ingredient when it comes to curry. The milk adds a touch of sweetness to the dish that counteracts the spice from the curry powder. It helps balance out all of the flavors for a great end product. 

Try These Other Homemade Curry Recipes 

Print Recipe
4.41 from 10 votes

Vegetable Curry with Turmeric & Coconut Milk

This vegetable curry with turmeric and coconut milk is super simple and easy to make while also being incredibly soothing and flavorful. Throw leftover vegetables to simmer in coconut milk for a restaurant-quality weeknight meal.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 4 people
Calories: 382kcal


  • 1 white onion
  • 1 clove garlic
  • 1 carrot
  • 1 zucchini
  • 2 bell peppers I chose a red and yellow, but you can use whatever you like
  • 1 eggplant
  • 8 oz chickpeas 1/2 can, Drained and rinsed
  • 2 tsp turmeric ground
  • 1 tsp cumin ground
  • 1/2 tsp coriander ground
  • 1/2 tsp curry powder You can increase this if you like your curry hot
  • 2 tbsp golden raisins aka "golden sultanas"
  • 13.5 oz coconut milk typically one can


  • Dice all the vegetables into small cubes. This will help everything cook evenly.
  • Add a little olive oil into a large pot and heat on a medium high heat. Add the onion and sauté for a few minutes until the onion begins to soften.
  • Add the garlic, carrots and eggplant and continue to cook for another 5 minutes. Add the remaining vegetables with the spices and stir so everything is coated with the spice. Cook like this for 2-3 minutes to give the spices a chance to release all their flavor.
  • Add the coconut milk, stir, add a lid, reduce the heat to low and simmer for 20-25 minutes. You can test if the curry is ready by sticking a knife through one of the pieces of carrot, if it’s soft it is done. If it needs longer, just pop the lid back on and keep simmering. Add the sultanas about 5 minutes before the end of the cooking time.
  • Serve over couscous with some fresh coriander chopped on top!


The curry keeps well in the fridge for 3-5 days in an airtight container. Reheat thoroughly before serving.


Calories: 382kcal | Carbohydrates: 41g | Protein: 10g | Fat: 23g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 1080mg | Fiber: 11g | Sugar: 17g | Vitamin A: 4560IU | Vitamin C: 93mg | Calcium: 93mg | Iron: 7mg

Images by Lauren Caris Short.

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0 thoughts on “Vegetable Curry with Turmeric & Coconut Milk”

    • Hi Faith!! I think you can just taste it and add however much salt you feel it needs :) Hope you enjoyed it!!

  1. Hi Lauren
    Hope you’re doing well.
    Just made this curry but switched out the aubergine for sweet potato and the cous cous for quinoa. It was amazing, probably going to try that Moroccan stew next!