Coconut Curry Vegetables (Print Version)

Fresh vegetables simmered in a spiced coconut milk sauce for a vibrant, satisfying dish.

# What to Use:

→ Vegetables

01 - 1 medium red bell pepper, sliced
02 - 1 medium carrot, sliced
03 - 1 medium zucchini, diced
04 - 1 small head broccoli, cut into florets
05 - 1 cup snap peas, trimmed
06 - 1 small red onion, thinly sliced

→ Sauce & Aromatics

07 - 1 tablespoon coconut oil
08 - 3 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated
10 - 2 tablespoons red curry paste (ensure vegan/gluten-free)
11 - 1 teaspoon ground turmeric
12 - 1 teaspoon ground cumin
13 - 1 teaspoon ground coriander
14 - 1 can (13.5 fl oz) full-fat coconut milk
15 - 1/2 cup vegetable broth
16 - 1 tablespoon soy sauce or tamari
17 - 1 tablespoon fresh lime juice
18 - Salt and pepper, to taste

→ Garnish

19 - Fresh cilantro, chopped
20 - Lime wedges

# How to Prepare:

01 - Heat coconut oil in a large skillet or Dutch oven over medium heat. Add sliced red onion and sauté for 2 to 3 minutes until softened.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Mix in red curry paste, ground turmeric, cumin, and coriander. Cook while stirring constantly for 1 minute to release flavors.
04 - Add bell pepper, carrot, zucchini, and broccoli florets. Sauté for 3 to 4 minutes, stirring frequently.
05 - Pour in coconut milk and vegetable broth. Bring the mixture to a gentle simmer.
06 - Stir in snap peas and soy sauce, then cover and simmer for 10 to 12 minutes until vegetables are tender yet vibrant.
07 - Remove from heat. Stir in fresh lime juice and adjust salt and pepper to taste.
08 - Serve hot, garnished with chopped cilantro and lime wedges. Ideal accompaniment includes steamed rice or quinoa.

# Expert Advice:

01 -
  • It transforms whatever vegetables you have into something that tastes intentional and exciting.
  • The sauce is creamy and fragrant without being heavy, and it clings to every piece perfectly.
  • You can have it on the table in under an hour, yet it tastes like you simmered it all afternoon.
02 -
  • Do not let the garlic and ginger burn when you add them, they turn bitter in seconds and will ruin the whole base.
  • If your curry looks too thick, add a splash more broth or water, it should be saucy enough to coat rice generously.
  • Taste before serving, because every curry paste is different in saltiness and heat, and you might need to adjust.
03 -
  • Use full fat coconut milk, the light version will not give you that luscious, creamy texture that makes this curry irresistible.
  • Grate your ginger on a microplane instead of chopping it, you will get more flavor and a smoother texture in the sauce.
  • If you want deeper color and flavor, let the curry paste cook a little longer before adding the vegetables, just watch it so it does not burn.
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