Coconut Curry Vegetables (Printable Version)

Aromatic curry combining fresh vegetables and creamy coconut milk with warming spices.

# 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, 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 - ½ 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 Steps:

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 constantly for 1 minute to bloom the spices.
04 - Add bell pepper, carrot, zucchini, and broccoli florets. Sauté for 3 to 4 minutes, stirring frequently to combine flavors.
05 - Pour in coconut milk and vegetable broth. Bring mixture 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 crisp.
07 - Remove from heat. Stir in fresh lime juice and adjust salt and pepper to taste.
08 - Serve immediately, garnished with chopped cilantro and lime wedges. Pair well with steamed rice or quinoa if desired.

# Expert Advice:

01 -
  • It turns a chaotic pile of vegetables into something that tastes like you planned it all along.
  • The coconut milk makes everything creamy and comforting without any fuss.
  • You can adjust the spice level easily, so it works whether youre cooking for kids or spice lovers.
  • It comes together in under an hour and tastes even better the next day.
02 -
  • Add the snap peas near the end or theyll turn dull and mushy, they need just enough time to warm through.
  • Taste the curry paste before you add it, some brands are much spicier than others and you can always add more but you cant take it back.
  • Full fat coconut milk makes all the difference, the light stuff separates and tastes watery.
  • Dont skip blooming the spices in the oil, thats where the flavor really wakes up.
03 -
  • Toast the cumin and coriander in a dry pan for 30 seconds before adding them, it makes them smell nutty and taste more complex.
  • If you want it spicier, add a sliced Thai chili or a pinch of cayenne when you bloom the spices.
  • Use coconut aminos instead of soy sauce if you need it soy-free, it adds a similar savory depth.
  • Always taste before serving and adjust with more lime, salt, or a drizzle of extra coconut milk if it needs rounding out.
Return