Coconut Curry Vegetables (Printable)

Aromatic coconut curry with fresh veggies simmered in a spiced coconut milk sauce.

# What You'll Need:

→ 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 (vegan and gluten-free)
11 - 1 teaspoon ground turmeric
12 - 1 teaspoon ground cumin
13 - 1 teaspoon ground coriander
14 - 1 can (14 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 black pepper, to taste

→ Garnish

19 - Fresh cilantro, chopped
20 - Lime wedges

# How To Make It:

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

# Expert Advice:

01 -
  • The coconut milk creates the most velvety, luscious sauce that clings to every vegetable
  • You can throw in whatever vegetables are sitting in your crisper drawer
  • The spice blend hits that perfect balance of warming comfort and bright freshness
02 -
  • Blooming the spices in oil before adding liquid transforms them from dusty to vibrant
  • Full fat coconut milk makes a difference in texture and satisfaction
  • The lime juice at the end is what balances the rich coconut
03 -
  • Grating ginger on a microplane gets it finer than mining and releases more flavor
  • Letting the curry sit for 5 minutes off the heat lets the sauce thicken slightly
  • Starting with cold coconut milk can cause it to separate, room temperature is better
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