BestFoodWhere

Rainbow Vegetable Curry: A Hawker Stall Showstopper

A symphony of tender vegetables simmered in a fragrant, subtly sweet coconut curry sauce.

Janelle

By Janelle

Updated: January 18, 2026

Why I Love This Recipe

This vibrant vegetable curry is inspired by the bustling hawker stalls of Southeast Asia, where fragrant spices and fresh ingredients come together in a culinary dance. Unlike the often-heavy curries, this version focuses on lightness and freshness, highlighting the natural flavors of the vegetables. The secret lies in the careful layering of spices and the perfect balance of creamy coconut milk, resulting in a dish that is both comforting and invigorating.

  • •Vegetable Medley - A colorful array of broccoli, cauliflower, carrots, bell pepper, and spinach offers a diverse range of textures and nutrients in every bite.
  • •Subtle Sweetness - The natural sweetness of the coconut milk complements the earthy curry powder, creating a harmonious flavor profile.
  • •Quick & Easy Weeknight Meal - Ready in under 45 minutes, this curry is perfect for busy weeknights without sacrificing flavor.
  • •Customizable Spice Level - Adjust the amount of curry powder to suit your preference, from mild to fiery.
  • •Naturally Vegan & Gluten-Free - This recipe caters to various dietary needs, making it a crowd-pleasing choice.

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

  • 2 tablespoons Coconut oil
  • 1 medium Onion (chopped)
  • 3 cloves Garlic (minced)
  • 1 tablespoon Ginger (grated)
  • 1 medium Red bell pepper (chopped)
  • 1 cup Broccoli florets
  • 1 cup Carrots (sliced)
  • 1 cup Cauliflower florets
  • 5 ounces Spinach (fresh)
  • 2 tablespoons Curry powder
  • 1 can (13.5 oz) Coconut milk (full-fat)
  • 1/2 cup Vegetable broth
  • 1/2 teaspoon Salt (or to taste)
  • 1/4 teaspoon Black pepper (or to taste)
  • 1 tablespoon Lime juice (fresh)

Step-by-Step Instructions

  1. 1

    Heat the coconut oil in a large pot or Dutch oven over medium heat. Coconut oil provides a subtle sweetness and nutty flavor that complements the curry spices. Wait until the oil shimmers slightly before adding the aromatics.

    ~2 min

  2. 2

    Add the chopped onion and cook until softened and translucent, about 5 minutes. Sautéing the onion first releases its natural sugars and creates a flavorful base for the curry. Stir frequently to prevent burning.

    ~5 min

  3. 3

    Stir in the minced garlic and grated ginger and cook for another minute, until fragrant. Garlic and ginger add warmth and complexity to the curry. Be careful not to burn the garlic, as it can become bitter.

    ~1 min

  4. 4

    Add the red bell pepper, broccoli florets, carrots, and cauliflower florets. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender-crisp. This step allows the vegetables to absorb some of the flavors from the aromatics.

    ~7 min

  5. 5

    Stir in the curry powder and cook for 1 minute, allowing the spices to bloom. Toasting the curry powder enhances its flavor and releases its aromatic oils. The mixture should become very fragrant.

    ~1 min

  6. 6

    Pour in the coconut milk and vegetable broth, then bring the mixture to a simmer. Coconut milk adds richness and creaminess, while the vegetable broth provides moisture and depth of flavor. Reduce heat to low and simmer gently.

    ~2 min

  7. 7

    Cover the pot and simmer for 15-20 minutes, or until the vegetables are tender. Simmering allows the flavors to meld together and the vegetables to cook through. Check occasionally and stir to prevent sticking.

    ~17 min

  8. 8

    Stir in the spinach and cook until wilted, about 1-2 minutes. Spinach adds a boost of nutrients and a touch of freshness to the curry. It wilts quickly, so don't overcook it.

    ~2 min

  9. 9

    Season with salt and pepper to taste. Taste the curry and adjust the seasoning as needed. Remember that salt enhances the other flavors, so add it gradually.

    ~1 min

  10. 10

    Stir in the lime juice to brighten the flavors. Lime juice adds a touch of acidity that balances the richness of the coconut milk and enhances the overall taste. Freshly squeezed lime juice is best.

    ~1 min

  11. 11

    Serve hot over rice or quinoa, garnished with fresh cilantro or chopped peanuts, if desired. The curry is best served immediately, but can also be stored for later. Enjoy!

    ~1 min

How Do I Know It's Ready?

The vegetables should be tender but not mushy. The sauce should be thick enough to coat the vegetables.

Frequently Asked Questions

Yes, you can use frozen vegetables, but they may release more water during cooking, so you may need to simmer the curry for a longer time to thicken the sauce.

Final Thoughts

I hope you enjoy making this Rainbow Vegetable Curry: A Hawker Stall Showstopper as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!