Coconut Curry Vegetables Dish (Printable version)

A flavorful blend of vegetables simmered in a rich coconut and spice sauce for a wholesome meal.

# 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 (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 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 - Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
03 - Incorporate red curry paste, turmeric, cumin, and coriander. Cook while stirring constantly for 1 minute to release the spices' flavors.
04 - Add bell pepper, carrot, zucchini, and broccoli florets. Sauté for 3 to 4 minutes, stirring frequently to combine.
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 vibrant.
07 - Remove from heat, stir in lime juice, and adjust seasoning with salt and black pepper to taste.
08 - Serve warm, garnished with chopped fresh cilantro and lime wedges. Ideal with steamed jasmine rice or quinoa.

# Expert tips:

01 -
  • It turns whatever vegetables you have into something that feels special and intentional.
  • The coconut milk makes everything creamy without any dairy, and the spices wake up your senses.
  • You can have it on the table in under an hour, but it tastes like you spent all afternoon on it.
02 -
  • Do not add the snap peas too early or they will turn gray and lose their sweetness.
  • If the sauce looks too thick, add a splash more broth instead of water so you do not dilute the flavor.
  • Let the curry paste cook long enough to lose its raw taste, or the whole dish will taste harsh.
03 -
  • Taste the curry paste before adding it, some brands are much spicier than others.
  • Use a wooden spoon to scrape the bottom of the pan when you add the liquids, those browned bits add serious flavor.
  • If you are serving this to guests, prep all the vegetables ahead of time so you are not scrambling while cooking.
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