Vegetable Coconut Curry with Eggplant and Peppers

Name: Vegetable Coconut Curry with Eggplant and Peppers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: South Asian-inspired
Ingredients: 2 tbsp neutral oil; 1 whole large onion, diced; 3 whole garlic cloves, minced; 2 tbsp mild curry powder; 1 tsp ground turmeric; 1 whole medium eggplant, cut into 2-cm cubes; 1 whole medium zucchini, cut into half-moons; 1 whole red bell pepper, diced; 1 whole yellow bell pepper, diced; 1 tbsp tomato paste; 400 ml canned coconut milk; 150 ml vegetable broth or water; 1 tsp salt, or to taste; 1/4 tsp black pepper; 2 tbsp chopped cilantro or parsley

Eggplant and peppers simmer in coconut milk with curry spices and garlic.

By Hez ArslanUpdated October 2, 2026

Total 55 minMakes 4 servings

Jump to Recipe

This vegetable curry simmers eggplant, zucchini and sweet peppers in coconut milk with garlic, curry powder and turmeric. Toasting the spices briefly before adding the vegetables helps their aroma bloom, while a gentle simmer keeps the coconut sauce creamy. Finish with cilantro or parsley; the source’s “fresh nettle” garnish is likely a mistranslation. Heat oil in a large pot over medium. Cook onion 6 minutes until translucent; add garlic for 30 seconds. Stir in curry powder and turmeric for 30 seconds until fragrant. Add eggplant, zucchini and peppers; toss to coat and cook 5 minutes. Stir in tomato paste, coconut milk and broth. Bring to a gentle simmer, cover partially and cook 18 to 22 minutes until eggplant is tender, stirring occasionally.

Vegetable Coconut Curry with Eggplant and Peppers

How to tell when it is ready

Season with salt and pepper, fold in herbs and serve with rice or flatbread.

Tips

Heat oil in a large pot over medium.
Stir in curry powder and turmeric for 30 seconds until fragrant.
Add eggplant, zucchini and peppers.
Stir in tomato paste, coconut milk and broth.

Troubleshooting

If curry is too thick, add broth a little at a time.
If vegetables soften unevenly, cut them to similar sizes next time.

Substitutions

Use light coconut milk for a thinner sauce.
Replace eggplant with cauliflower florets.

Variations

Add chickpeas for a heartier curry.
Use spinach stirred in during the final minutes.

Serving suggestions

Serve over basmati rice.
Add warm flatbread on the side.
Top with cilantro and lime.
Offer cucumber yogurt alongside.

Make ahead

Measure ingredients and prepare the components in advance where practical. Refrigerate leftovers within 2 hours up to 3 days; reheat gently, stirring, until hot throughout.

Storage

Refrigerate leftovers within 2 hours up to 3 days; reheat gently, stirring, until hot throughout.

Food safety

Keep coconut curry refrigerated after cooking; check spice blend and broth labels for dietary needs.

Frequently asked questions

Can I change the vegetables in this curry?

Yes. Choose vegetables that cook in a similar time, cut them evenly and add firm ones before quick-cooking greens.

How should I store creamy vegetable curry with coconut milk?

Refrigerate leftovers within 2 hours up to 3 days; reheat gently, stirring, until hot throughout.

Serve over basmati rice. Refrigerate leftovers within 2 hours up to 3 days; reheat gently, stirring, until hot throughout.

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.

Vegetable Coconut Curry with Eggplant and Peppers