Coconut Curry Vegetables (Printable Version)

Fresh vegetables simmered in creamy coconut milk with spices for a vibrant, comforting 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/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

# How To Make It:

01 - Heat coconut oil in a large skillet or Dutch oven over medium heat. Add 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 - Add red curry paste, turmeric, cumin, and coriander; stir constantly and cook for 1 minute to develop flavors.
04 - Add sliced bell pepper, carrot, diced zucchini, and broccoli florets; sauté for 3 to 4 minutes, stirring frequently.
05 - Pour in coconut milk and vegetable broth, then bring 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 fresh lime juice, and season with salt and pepper to taste. Serve garnished with chopped cilantro and lime wedges.

# Expert Advice:

01 -
  • It transforms everyday vegetables into something that feels indulgent and deeply satisfying.
  • The sauce is creamy and fragrant without any dairy, and it comes together faster than ordering delivery.
  • You can swap in whatever vegetables you have on hand, making it endlessly adaptable.
  • Leftovers taste even better the next day once the spices have really settled in.
02 -
  • Do not skip toasting the curry paste and spices in the oil, that step unlocks all the flavors and makes the sauce taste rich instead of flat.
  • Add the snap peas later in the cooking process or they will lose their crunch and turn dull.
  • Full-fat coconut milk is not negotiable here, the light version will leave you with a watery, disappointing sauce.
03 -
  • Taste your curry paste before adding it, some brands are much spicier than others, and you can always add more but you cannot take it back.
  • Use a vegetable peeler to peel the ginger before grating it, the skin comes off easily and you will not waste any of the flesh.
  • If you want a thicker sauce, let it simmer uncovered for the last few minutes so some of the liquid evaporates.
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