Indian Coconut Curry

Good Indian food recipes include curry dishes. Indian Veggie Curry is a well-loved dish, but you can also find a few variations of Indian veggie curry options. Good Indian food is usually judged by the spices used and by the pairing of ingredients.
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Total Time 30 minutes
Servings 5


  • 2 tablespoons olive oil
  • 1 small white onion, diced
  • 3-4 whole garlic cloves, minced
  • 2 cups chopped cauliflower
  • 2 cups chopped broccoli
  • 1 cup peas
  • 2 cups diced potato or sweet potato
  • 1 cup diced eggplant
  • 1 cup green beans
  • 1⁄3 cup veggie broth
  • ½ can tomato paste
  • 1 (8 ounce) can full-fat coconut cream
  • 1 tablespoon curry powder
  • 1 teaspoon graham masala
  • ½ teaspoon cayenne (optional)
  • ½ teaspoon salt
  • 1⁄3 cup chopped cilantro
  • 1⁄3 cup Nature's Eats Unsweetened Shredded Coconut
  • 1⁄3 cup Nature's Eats Sun Dried Tomatoes
  • 1⁄3 cup Nature’s Eats Sliced Almonds


  • Pour oil into a medium skillet over medium heat, then sauté the onion and garlic for 3-5 minutes, or until softened.
  • Add veggies and continue to cook on medium heat. Keep the veggies vibrant and crunchy by not overcooking.
  • In a bowl combine broth, tomato paste, cream, and spices. Add the sauce to the veggies and continue to cook for 5-8 minutes.
  • Add the Nature's Eats Unsweetened Shredded Coconut and Nature's Eats Sun Dried Tomatoes and continue to cook for 3-4 minutes, mixing throughout.
  • Top with cilantro and Naure's Eats Sliced Almonds as a garnish and serve with either rice or quinoa, or even a salad if you prefer.