Vegetable Curry Recipe – Coconut Milk & Capsicum Indian Style

Last Updated on 4 months by Neha Deshmukh

Vegetable Curry Recipe – Coconut Milk & Capsicum Indian Style

Introduction

Oh, this vegetable curry! It’s one of those dishes that just feels like home. I first made this when I was craving something comforting and flavorful, and it quickly became a family favorite. It’s a beautiful blend of South Indian flavors – fragrant coconut milk, a hint of spice, and a lovely crunch from the capsicum. It’s surprisingly easy to make, and I’m so excited to share it with you. Let’s get cooking!

Why You’ll Love This Recipe

This vegetable curry is a winner for so many reasons. It’s packed with goodness from all those veggies, it’s wonderfully aromatic, and the coconut milk makes it incredibly creamy and satisfying. Plus, it’s a fantastic way to use up whatever vegetables you have on hand. It’s a relatively quick weeknight meal, but feels special enough for a weekend treat.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 500 grams mixed vegetables
• 1 capsicum (bell pepper)
• 2 tbsp coconut oil
• 2-3 sprigs curry leaves
• 1 inch fresh ginger
• 1 medium onion
• 3 green chillies
• 6 garlic cloves
• 2 tomatoes
• 1 tsp salt (or to taste)
• 1 tsp turmeric powder
• 1 tsp chili powder
• 500 ml fresh coconut milk
• 1 lime juice
• 1 tsp vinegar

Ingredient Notes

Let’s talk about these ingredients – a few little tips can make all the difference!

Coconut Oil: Regional Variations & Health Benefits
Coconut oil is traditional in South Indian cooking, lending a beautiful aroma. You can use refined or unrefined – refined has a higher smoke point, while unrefined has a stronger coconut flavor. It’s also a healthier fat option than some others!

Curry Leaves: A South Indian Staple
Don’t skip the curry leaves! They add a unique, citrusy fragrance that’s essential to the flavor profile. You can find them at Indian grocery stores, or even grow your own!

Mixed Vegetables: Choosing Seasonal Options
I love using a mix of whatever’s fresh and in season. Carrots, potatoes, beans, peas, cauliflower – they all work beautifully. About 500 grams is a good amount, but feel free to adjust based on your preference.

Capsicum (Bell Peppers): Varieties & Flavor Profiles
I prefer using green capsicum for a slightly bitter crunch, but red, yellow, or orange will add sweetness and color.

Fresh Ginger & Garlic: The Aromatic Base
Freshly grated ginger and minced garlic are always best. They provide a much more vibrant flavor than pre-made pastes.

Coconut Milk: Full-Fat vs. Low-Fat & Its Role in Curry
Full-fat coconut milk will give you the richest, creamiest curry. Low-fat works in a pinch, but the flavor and texture won’t be quite as luxurious.

Spices: Turmeric & Chili Powder – Quality & Intensity
Good quality spices make a huge difference. Store them in airtight containers away from heat and light. Adjust the chili powder to your spice preference – start with 1 tsp and add more if you like it hot!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the coconut oil in a pan over medium heat. Add the ginger, curry leaves, and green chilies. Sauté until you can smell that wonderful aroma – about 30 seconds.
2. Slice the onion and add it to the pan. Sauté for about a minute, until it starts to soften.
3. Chop the tomatoes and add them along with the garlic. Cook for 2 minutes, until the tomatoes soften and break down a little.
4. Now, stir in the turmeric powder, chili powder, and salt. Mix well for about 30 seconds – this helps bloom the spices and release their flavors.
5. Pour in 1 cup of water and add your mixed vegetables. Give it a good stir, then cover the pan and let it simmer for about 10 minutes, or until the vegetables are almost tender.
6. Add the sliced capsicum and cook for another 2 minutes. You want it to retain a little bit of crunch.
7. Pour in the coconut milk and simmer gently for a few minutes, without letting it boil vigorously. We want to infuse the flavors, not cook off the creaminess.
8. Remove from the heat. Add the vinegar and lime juice. Gently mix everything together before serving. The lime and vinegar add a lovely brightness!

Expert Tips

A few little things I’ve learned over the years…

Achieving the Right Consistency
If your curry is too thick, add a splash of water. If it’s too thin, simmer uncovered for a few more minutes to allow some of the liquid to evaporate.

Balancing Spice Levels
Taste as you go! Add more chili powder if you like it spicier, or a pinch of sugar to balance the heat.

Preventing Vegetable Overcooking
Don’t overcook the vegetables! You want them to be tender-crisp, not mushy.

Using Fresh vs. Ground Spices
Freshly ground spices are always best, but ground spices are perfectly fine for convenience.

The Importance of Tempering Spices
Sautéing the spices in oil (tempering) releases their flavors and aromas. Don’t skip this step!

Variations

Let’s get creative!

Vegan Vegetable Curry
This recipe is already vegan! Just double-check your coconut milk doesn’t contain any hidden dairy.

Gluten-Free Vegetable Curry
Naturally gluten-free!

Spice Level Adjustments (Mild, Medium, Hot)
* Mild: Reduce chili powder to ½ tsp or omit it altogether.
* Medium: Use 1 tsp chili powder.
* Hot: Add 1 ½ – 2 tsp chili powder, or add a pinch of cayenne pepper.

Festival Adaptations (Onam, Diwali)
This curry is a lovely addition to a festive spread. For Onam, serve it with rice and papadums. For Diwali, it’s a great side dish alongside other savory snacks.

Adding Protein (Paneer, Chickpeas)
My friend loves adding cubes of paneer (Indian cheese) or chickpeas for extra protein. Add them along with the vegetables.

Serving Suggestions

Time to enjoy!

Raita Pairings
A cooling raita (yogurt dip) is the perfect accompaniment. Cucumber raita or mint raita are both fantastic choices.

Rice Varieties to Serve With
Basmati rice is a classic pairing. Brown rice or jeera rice (cumin rice) also work well.

Bread Options (Naan, Roti, Paratha)
Warm naan, roti, or paratha are perfect for scooping up the delicious curry.

Accompaniments & Side Dishes
A simple salad or some papadums (crispy lentil wafers) complete the meal.

Storage Instructions

Refrigerating Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing for Later
This curry freezes beautifully! Store it in a freezer-safe container for up to 2 months.

Reheating Instructions
Reheat gently on the stovetop or in the microwave. You may need to add a splash of water to loosen it up.

FAQs

What type of oil can I use if I don’t have coconut oil?
You can use vegetable oil, sunflower oil, or ghee (clarified butter) as a substitute. However, coconut oil really adds a unique flavor.

Can I use frozen vegetables in this curry?
Yes, you can! Just add them directly to the pan with the water and simmer as directed.

How can I adjust the thickness of the curry?
Add water to thin it out, or simmer uncovered to thicken it.

What is the best way to store leftover curry without it becoming watery?
Make sure it’s cooled completely before storing it in an airtight container.

Can I make this curry ahead of time?
Absolutely! The flavors actually develop even more overnight.

Is it possible to make this curry without coconut milk?
You can substitute with heavy cream or cashew cream, but the flavor will be different. It won’t have that signature coconut aroma and taste.