Creamy & Comforting Garden Vegetable Curry
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There’s nothing quite like the cozy warmth of a good curry — and this creamy garden vegetable version is one of my favorite ways to stretch the flavors of a summer harvest right into the cooler months.
Using frozen cauliflower, spinach, and green beans, this curry simmers into a rich, golden sauce kissed with coconut milk and gentle spices.
It’s simple, deeply satisfying, and one of those dishes that feels like a hug in a bowl — proof that even freezer veggies can still shine with a little love (and a little curry powder!).
📌 Why You’ll Love This Recipe
- One-pot, easy clean-up
- Vegan, gluten-free, and packed with veggies
- Creamy, cozy, and full of gentle spice
- Perfect for meal prep and freezer-friendly
- Ready in under 30 minutes!
📌 Quick Reference Section
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Dietary Info: Vegan, Gluten-Free
Key Ingredients at a Glance:
🌱 Frozen cauliflower florets
🌿 Frozen green beans
🥬 Frozen spinach
🥥 Coconut milk
🌶️ Curry powder and turmeric
Ingredients
- 2 tablespoons coconut oil or olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups frozen cauliflower florets
- 1 cup frozen green beans
- 1/2 cup frozen spinach, thawed and squeezed dry
- 1 (14 oz) can full-fat coconut milk
- 1 cup vegetable broth
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
- Cooked rice, for serving
Substitutions & Ingredient Notes:
- Add frozen peas, carrots, or sweet potatoes for extra variety.
- Use light coconut milk for a slightly lighter sauce.
- Stir in a spoonful of garam masala at the end for extra depth of flavor.
Step-by-Step Cooking Instructions
1. Sauté the Aromatics
- Heat the coconut oil in a large skillet or Dutch oven over medium heat.
- Add the onion, garlic, and ginger.
- Sauté until fragrant and softened, about 3–4 minutes.
2. Cook the Vegetables
- Add the frozen cauliflower and green beans to the skillet.
- Stir in the curry powder, turmeric, and a good pinch of salt.
- Sauté for another 2–3 minutes to toast the spices and coat the veggies.
3. Simmer the Curry
- Pour in the coconut milk and vegetable broth.
- Stir well and bring the mixture to a gentle simmer.
- Simmer uncovered for 12–15 minutes, or until the vegetables are tender and the sauce thickens slightly.
4. Finish and Serve
- Stir in the thawed spinach during the last few minutes of cooking.
- Adjust seasoning with more salt and pepper to taste.
- Serve hot over rice and garnish with fresh cilantro if desired.
Serving & Pairing Ideas
- Serve over steamed basmati rice or brown rice.
- Pair with warm naan or flatbread for scooping.
- A cucumber yogurt raita on the side would cool it off beautifully.
Storage & Make-Ahead Tips
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Warm gently on the stovetop with a splash of broth or coconut milk.
- Freezing: This curry freezes beautifully for up to 2 months — perfect for easy meal prep!
Final Thoughts
This Creamy Garden Vegetable Curry is proof that even a bag of frozen veggies can become something rich, cozy, and utterly nourishing. 🥥🌱🍛
If you make it, don’t forget to leave a comment or tag me on social media — I’d love to see your garden-to-bowl creations!
🌸 Craving more cozy garden meals?
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