Vegan Green Coconut Curry with Cauliflower

Name: Vegan Green Coconut Curry with Cauliflower
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 bowls
Cuisine: Thai inspired
Ingredients: 2 cups coconut milk; 1 cup diced eggplant; 1 whole onion; 1 whole red bell pepper; 1 cup green peas; 1 cup sliced carrots; 1 cup small cauliflower florets; 2 tbsp vegan green curry paste; 1 tbsp soy sauce; 2 tbsp coconut oil; 1 tsp ground coriander; 1 pinch salt

Eggplant, cauliflower, carrots, peas and sweet pepper simmer in coconut milk with green curry paste.

By Hez ArslanUpdated October 2, 2026

Total 45 minMakes 4 bowls

Jump to Recipe

Eggplant, cauliflower, carrots, peas and sweet pepper simmer in coconut milk with green curry paste. Check the paste label because some brands contain shrimp. Cut the vegetables into bite-size pieces so they cook evenly, then add peas near the end. Serve with rice to catch the fragrant sauce and taste for salt only after the soy sauce is added. Dice eggplant and onion, slice pepper and carrot, and break cauliflower into small florets. Heat coconut oil and cook onion, eggplant and carrot 5 minutes. Add vegan curry paste and coriander, stirring 1 minute until fragrant. Add coconut milk, pepper and cauliflower; simmer 12 to 15 minutes until tender. Add peas and soy sauce, cook 3 minutes more and taste for salt; serve hot.

Vegan Green Coconut Curry with Cauliflower

How to tell when it is ready

Add peas and soy sauce, cook 3 minutes more and taste for salt; serve hot.

Tips

Dice eggplant and onion, slice pepper and carrot, and break cauliflower into small florets.
Heat coconut oil and cook onion, eggplant and carrot 5 minutes.
Add vegan curry paste and coriander, stirring 1 minute until fragrant.
Add coconut milk, pepper and cauliflower.

Troubleshooting

If too thin, simmer uncovered a few minutes.
If too spicy, add a little coconut milk.

Substitutions

Use tamari in place of soy if suitable.
Use a comparable vegan green curry paste, checking heat.

Variations

Add sliced mushrooms with eggplant.
Use more cauliflower for a thicker curry.

Serving suggestions

Spoon over steamed rice.
Top with cilantro.
Serve alongside cucumber salad.
Add lime wedges at the table.

Make ahead

Prepare the measured ingredients in advance. Refrigerate up to 3 days; reheat to a full simmer.

Storage

Refrigerate up to 3 days; reheat to a full simmer.

Food safety

Verify curry paste contains no shrimp or fish products.

Frequently asked questions

How do I know vegan green coconut vegetable curry is ready?

Add peas and soy sauce, cook 3 minutes more and taste for salt; serve hot.

How should I store vegan green coconut vegetable curry?

Refrigerate up to 3 days; reheat to a full simmer.

Spoon over steamed rice. Refrigerate up to 3 days; reheat to a full simmer.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Vegan Green Coconut Curry with Cauliflower