Coconut Curry Vegetables (Printable)

A flavorful blend of vegetables cooked in creamy coconut milk with warm spices and fresh herbs.

# 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 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 red onion and cook for 2 to 3 minutes until softened.
02 - Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Stir in red curry paste, turmeric, cumin, and coriander; cook while stirring for 1 minute to release the spices' aromas.
04 - Combine bell pepper, carrot, zucchini, and broccoli in the skillet. Sauté for 3 to 4 minutes, stirring frequently.
05 - Pour in coconut milk and vegetable broth. 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 adjust salt and pepper to taste.
08 - Serve hot, garnished with chopped cilantro and lime wedges. Ideal alongside steamed rice or quinoa.

# Expert Advice:

01 -
  • It tastes like you've been cooking all day, but you'll have it on the table in under an hour.
  • Every vegetable stays crisp and colorful instead of turning into sad mush, which somehow makes it taste better too.
  • The coconut milk does all the heavy lifting—no cream, no butter, just pure comfort in a can.
02 -
  • Don't skip the step where you cook the spices alone with the oil and paste—rushing past it leaves your curry tasting flat and generic instead of layered and complex.
  • Add the lime juice at the very end, not during cooking; heat will dull its brightness and you'll lose that final pop that makes people ask why it tastes so good.
03 -
  • If your curry paste is old or you're unsure about the brand, taste a tiny bit before committing the whole jar—some curry pastes are genuinely spicier than others, and there's no shame in using less.
  • Cut all your vegetables before you start cooking; there's no graceful way to chop something while something else is simmering and threatening to stick.
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