Coconut Curry Vegetables (Print View)

A vibrant medley of fresh vegetables simmered in a creamy coconut milk sauce with aromatic 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 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

# Directions:

01 - Heat coconut oil in a large skillet or Dutch oven over medium heat. Add sliced red onion and sauté 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, ground turmeric, cumin, and coriander. Cook while stirring constantly for 1 minute to release the spices’ aromas.
04 - Add bell pepper, carrot, zucchini, and broccoli. Sauté for 3 to 4 minutes, stirring frequently to evenly coat the vegetables.
05 - Pour in full-fat coconut milk and vegetable broth. Bring to a gentle simmer.
06 - Add snap peas and soy sauce or tamari. Stir well, cover, and simmer for 10 to 12 minutes until vegetables are tender yet retain their vibrant color.
07 - Remove from heat. Stir in fresh lime juice and adjust seasoning with salt and pepper to taste. Serve hot, garnished with chopped cilantro and lime wedges.

# Expert Advice:

01 -
  • It rescues whatever vegetables are wilting in your crisper drawer and makes them taste like they were always meant to be together.
  • The sauce is creamy and spiced just enough to feel exciting without overwhelming your taste buds.
  • Everything happens in one pot, which means less cleanup and more time to actually enjoy eating.
  • It reheats beautifully the next day, sometimes tasting even better after the flavors meld overnight.
02 -
  • Do not skip blooming the curry paste and spices in the oil, or you will miss out on all the depth and warmth they bring to the sauce.
  • Add the snap peas toward the end so they stay crisp and green instead of turning drab and mushy.
  • Full fat coconut milk is the only way to get that rich, silky sauce, so do not try to cut corners with the light version.
03 -
  • Toast your ground spices in a dry pan for 30 seconds before adding them to the curry for an extra layer of warmth and complexity.
  • If the sauce feels too thick, thin it out with a little extra vegetable broth or a splash of water until it reaches the consistency you like.
  • Taste before serving and add a pinch of sugar if the curry tastes too acidic or sharp, it will round everything out beautifully.
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