Coconut Curry Vegetables (Print Version)

A colorful medley of vegetables simmered in creamy coconut milk and fragrant spices.

# 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 and Aromatics

07 - 1 tablespoon coconut oil
08 - 3 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated
10 - 2 tablespoons red curry paste (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 black pepper, to taste

→ Garnish

19 - Fresh cilantro, chopped
20 - Lime wedges

# Steps to Follow:

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 - Incorporate minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Stir in red curry paste, ground turmeric, cumin, and coriander. Cook while stirring for 1 minute to release flavors.
04 - Add bell pepper, carrot, zucchini, and broccoli florets. Cook for 3 to 4 minutes, stirring frequently.
05 - Pour in the coconut milk and vegetable broth. Bring mixture to a gentle simmer.
06 - Stir in snap peas and soy sauce. Cover and simmer for 10 to 12 minutes until vegetables are tender but retain color.
07 - Remove from heat, add fresh lime juice, then season with salt and black pepper to taste.
08 - Plate hot, garnished with chopped cilantro and lime wedges. Serve alongside steamed rice or quinoa if desired.

# Additional Tips::

01 -
  • It rescues whatever vegetables are lingering in your crisper drawer and turns them into something aromatic and satisfying.
  • The coconut milk makes everything silky and rich without any cream or complicated technique.
  • You can have it on the table in under an hour, which means weeknight dinner sorted with minimal stress.
02 -
  • Don't skip blooming the spices in step three, cooking them briefly in oil unlocks flavors you'll miss if you just dump them in with the liquid.
  • Add the snap peas toward the end or they'll lose their bright green crunch, I learned this the hard way when I tossed them in too early and they turned army green.
  • Full fat coconut milk is non-negotiable, light versions make a watery sauce that clings to nothing.
03 -
  • Taste your curry paste before you add it, some brands are fiery and others are mild, so adjust the amount based on your heat tolerance.
  • Grate ginger with the small holes of a box grater and the fibers stay behind, leaving you with only the juicy pulp.
  • If your sauce looks too thick, add vegetable broth a few tablespoons at a time until it reaches a consistency you love.
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