Coconut Curry Vegetables (Print version)

A vibrant blend of fresh vegetables simmered in creamy coconut milk with fragrant spices for a comforting dish.

# What You 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 (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 black pepper, to taste

→ Garnish

19 - Fresh cilantro, chopped
20 - Lime wedges

# How to Make:

01 - Heat coconut oil in a large skillet or Dutch oven over medium heat. Add sliced red onion and cook for 2 to 3 minutes until softened.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Add 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 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. Optionally pair with steamed rice or quinoa.

# Expert tips:

01 -
  • It transforms ordinary vegetables into something rich and exciting, with layers of warmth from ginger, garlic, and spices that fill your kitchen with the kind of smell that makes everyone wander in asking whats for dinner.
  • The coconut milk makes everything silky and comforting, while the lime juice at the end adds a brightness that keeps each bite interesting.
  • Its flexible enough to handle whatever vegetables you have on hand, so you can make it yours without a trip to the store.
02 -
  • Don't skip toasting the spices in step three, it's the difference between flat flavor and something that tastes layered and alive.
  • Add the snap peas toward the end or they'll lose their snap and turn dull, which is a tragedy because their sweetness and crunch are half the charm.
  • Use full-fat coconut milk, not the light version, or the sauce will taste thin and sad instead of rich and comforting.
03 -
  • Taste the curry paste before you add it, some brands are much spicier than others, and you can always add more but you can't take it back.
  • If the sauce gets too thick, thin it with a splash of vegetable broth or coconut milk, and if it's too thin, let it simmer uncovered for a few extra minutes to reduce.
  • Always add the lime juice off the heat so it stays bright and fresh, not cooked and dull.
Go back