Coconut Curry Vegetables (Print Version)

A vibrant medley of fresh vegetables simmered in a rich coconut milk and spice blend for a flavorful dish.

# Components:

→ 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 pepper, to taste

→ Garnish

19 - Fresh cilantro, chopped
20 - Lime wedges

# Method:

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 - Add minced garlic and grated ginger to the pan and cook for 1 minute until fragrant.
03 - Stir in red curry paste, ground turmeric, cumin, and coriander. Cook while stirring constantly for 1 minute to release their flavors.
04 - Incorporate bell pepper, carrot, zucchini, and broccoli into the skillet. Sauté for 3 to 4 minutes, stirring frequently to combine.
05 - Pour in coconut milk and vegetable broth. Bring mixture to a gentle simmer over medium heat.
06 - Add snap peas and soy sauce, stir thoroughly, then cover and simmer for 10 to 12 minutes until vegetables are tender but retain vibrant color.
07 - Remove from heat, stir in fresh lime juice, and adjust salt and pepper according to taste.
08 - Plate the curry and garnish with chopped cilantro and lime wedges. Optionally serve alongside steamed jasmine rice or quinoa.

# Expert Advice:

01 -
  • It transforms random vegetables into something that tastes like you spent hours planning it.
  • The sauce is so silky and aromatic that even picky eaters ask for seconds.
  • You can make it on a weeknight without breaking a sweat or dirtying every pot you own.
02 -
  • Always use full-fat coconut milk, the light version makes the sauce thin and sad.
  • Add the snap peas toward the end so they stay crisp and bright green instead of turning drab.
  • If your curry paste is older than a few months, it might have lost some punch, so taste and adjust.
03 -
  • Grate your ginger with the edge of a spoon to avoid the fibrous bits, it makes a smoother paste.
  • If you want deeper flavor, let the curry paste cook in the oil for a full minute before adding the vegetables.
  • Always taste before serving, a pinch of salt or an extra squeeze of lime can transform the whole dish.
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