Curry is one of those comfort dishes I get a hankering for and this vegetable coconut curry is no exception. Packed with vegetables and rich, aromatic spices, vegetable curry satisfies without leaving me feeling blah. If you know, you know.
The balance of coconut is what brings the curry home! It’s delicious as is, but would also be great paired with some baked salmon or chicken thighs. Either way, I hope you make it for someone you care about – enjoy!
Shop Tagines
Vegetable Coconut Curry Recipe
Vegetable Coconut Curry
An easy vegetable curry that's satisfying as is, or great alongside some baked salmon or chicken thighs.
Ingredients:
For the spice blend
- 1 tbsp coriander seed
- 2 tsp fennel seed
- 2 tsp cumin seed
- 3 dried allspice berries
- 1 whole clove
- 1 cinnamon stick
- 2 star anise
For the curry
- 2 can coconut milk full fat
- 1 lemon quartered
- 1 medium onion diced
- 2-3 cups cauliflower florets
- 24 oz baby potatoes any variety
- 1 cup shelled peas fresh or frozen
- 1 large tomato
- 1 lemon
- 4 dates pitted, chopped
- 4 cloves garlic smashed
- 2 tsp fresh ginger grated
- 1 tbsp fresh turmeric grated
- 2-3 tsp salt
Directions:
- In a dry pan, toast the spices until they become fragrant. Remove the cinnamon stick and star anise and set aside, and grind the remaining spices into a uniform powder. In a bowl, mix together the spice blend with the coconut milk and quartered lemon, adding back in the cinnamon stick and star anise.
- In a dutch oven or tagine, add the remaining ingredients, evenly distributed. Pour over the coconut spice mix, cover and bake for 3 hours at 350. Remove lid and broil for 5 minutes before serving over rice or in a bowl as a stew.
Hey Chris! I don’t have any of those whole spices – except the coriander. Could I use ground? Or is that going to mess with the flavor since the whole are toasted in the beginning? If ground is okay, what measurements would you suggest?
You can use whatever you have, though without the toasting it WILL taste different. But still good, for sure. For ground, you’ll use 1tsp each cumin, allspice, and cinnamon, and 2tsp ground fennel. Then 1/4tsp ground clove.
Excited to try this. Do you notice any difference cooked in a tagine vs Dutch over?
I’m an English transplant from Gloucestershire who grew up drinking hot cups of sugary milky tea & eating curry on the regular.
Enjoying curry on a Saturday night, in a home that is looking more & more “Cotswold Manor” inspired every day – I think I would have felt quite a home at your place last night, lol !
Look forward to trying out the recipe – sounds delicious.
I love the smells that linger for a day or two after cooking curry – don’t you?
Thanks for the share.