Coconut Curry Vegetables (Printable Version)

Fresh vegetables simmered in rich coconut milk with aromatic spices for a comforting, flavorful meal.

# What You'll 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 (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

# Steps:

01 - Heat coconut oil in a large skillet or Dutch oven over medium heat. Add 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, turmeric, cumin, and coriander. Cook, stirring constantly, for 1 minute to release 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. Bring mixture to a gentle simmer.
06 - Stir in snap peas and soy sauce. Cover and simmer for 10 to 12 minutes until vegetables are tender yet vibrant.
07 - Remove from heat. Stir in fresh lime juice and adjust salt and pepper to taste.
08 - Serve hot, garnished with chopped cilantro and lime wedges. Pair with steamed rice or quinoa if desired.

# Expert Insights:

01 -
  • It comes together in under an hour and tastes like you spent way more time than you did.
  • The coconut milk softens everything beautifully while the spices keep each bite interesting and alive.
  • You can swap vegetables without apology—it's genuinely more forgiving than most curries.
02 -
  • Don't skip the one-minute spice blooming step—it's the difference between a curry that tastes polished and one that tastes like you forgot something.
  • The snap peas go in near the end because they cook fast and stay sweeter when they don't sit in the sauce too long.
  • Fresh lime juice added after cooking tastes completely different from lime juice cooked in the sauce—that brightness is essential.
03 -
  • Buy curry paste from an Asian market if you can—it usually costs less and tastes more authentic than grocery store versions.
  • If the sauce breaks or looks separated, a splash of cold vegetable broth stirred in slowly brings it back together smoothly.
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