Coconut Curry Vegetables (Printable version)

Fresh vegetables cooked in rich coconut milk and spices for a comforting, flavorful meal.

# Ingredient List:

→ 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 and 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 Steps:

01 - Heat coconut oil in a large skillet or Dutch oven over medium heat. Add 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 - Add red curry paste, ground turmeric, cumin, and coriander. Cook, stirring constantly, for 1 minute to release the flavors.
04 - Add bell pepper, carrot, zucchini, and broccoli florets. Sauté for 3 to 4 minutes, stirring frequently.
05 - Pour in full-fat coconut milk and vegetable broth. Bring to a gentle simmer.
06 - Stir in snap peas and soy sauce. 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. Accompany with steamed rice or quinoa as desired.

# Expert Advice:

01 -
  • It transforms ordinary vegetables into something deeply flavorful and satisfying without any complicated techniques.
  • The creamy coconut sauce feels indulgent but is completely plant based and naturally gluten free.
  • You can use whatever vegetables you have on hand, making it perfect for clearing out the fridge.
  • It comes together in under an hour and tastes like you spent all day in the kitchen.
02 -
  • Dont skip blooming the spices in the oil, this step unlocks their full flavor and prevents them from tasting raw or dusty.
  • Use full fat coconut milk, not the light version, or the sauce will be thin and lack that creamy richness that makes this dish special.
  • Add the snap peas later in the cooking process so they stay bright green and crisp instead of turning drab and mushy.
  • Always add the lime juice at the very end after removing the pan from heat, adding it too early can make the sauce taste bitter.
03 -
  • Toast your ground spices in a dry pan for 30 seconds before adding them to the curry, it deepens their flavor and makes the whole dish more aromatic.
  • If your curry paste has been sitting in the fridge for a while, fry it in the oil for an extra minute to wake up the flavors before adding the other ingredients.
  • Always taste the curry before serving and adjust the seasoning, a pinch of salt or an extra squeeze of lime can make all the difference.
  • Serve with a side of cooling cucumber raita or plain yogurt to balance the heat and add a creamy contrast.
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