Creamy Coconut Curry Vegetables (One-Pot)

This recipe saved my weeknight dinners when I was juggling three kids under five and needed something wholesome that everyone would actually eat. The secret is the creamy coconut base that makes any vegetable irresistible—even my pickiest eater asks for seconds. I love that it’s flexible enough to use whatever vegetables are in season or hiding in the back of my fridge, and it comes together in one pot with minimal cleanup.

Ingredients

• 2 tablespoons avocado oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• ¼ teaspoon cayenne pepper (optional)
• 1 can (14 oz) full-fat coconut milk
• 1 can (14.5 oz) diced tomatoes, drained
• 2 medium sweet potatoes, cubed
• 1 bell pepper, chopped
• 1 cup green beans, trimmed and halved
• 1 cup cauliflower florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup baby spinach
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 2 tablespoons fresh lime juice
• Fresh cilantro for garnish
• Cooked quinoa or brown rice for serving

Instructions

1. Sauté the aromatics: Heat avocado oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 5 minutes until softened. Stir in garlic and ginger, cooking for another minute until fragrant.
2. Add the spices: Stir in curry powder, cumin, turmeric, and cayenne (if using). Cook for 30 seconds until fragrant, being careful not to burn the spices.
3. Build the sauce: Pour in coconut milk and diced tomatoes, stirring to combine. Bring to a gentle simmer.
4. Add harder vegetables: Add cubed sweet potatoes first and simmer for 8 minutes. Then add bell pepper, green beans, and cauliflower. Cover and cook for 10-12 minutes until sweet potatoes are tender.
5. Finish the curry: Stir in chickpeas and cook for 3-4 minutes to heat through. Add baby spinach and stir until wilted. Season with salt, pepper, and fresh lime juice.
6. Serve: Taste and adjust seasoning as needed. Serve over quinoa or brown rice and garnish with fresh cilantro.

Tips

• Feel free to substitute any seasonal vegetables you have on hand—zucchini, broccoli, or carrots work beautifully.
• For extra protein, add a block of cubed firm tofu in the last 5 minutes of cooking.
• Leftover curry tastes even better the next day as the flavors meld together.
• If you like it spicier, add a pinch more cayenne or some fresh sliced jalapeño with the aromatics.