Coconut Curry Vegetables (Printable Version)

A vibrant curry of fresh vegetables simmered in rich coconut milk and spices for a flavorful dish.

# 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 (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

# How to Make It:

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, cooking 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 flavors.
04 - Add bell pepper, carrot, zucchini, and broccoli. Sauté for 3 to 4 minutes, stirring frequently.
05 - Pour in coconut milk and vegetable broth, bringing the 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. Pairs well with steamed rice or quinoa.

# Expert Tips:

01 -
  • It comes together in under an hour and still feels like you've done something special.
  • Vegetables stay bright and crisp instead of turning into mush, which somehow makes it taste fresher.
  • The coconut milk makes everything feel indulgent without any dairy guilt.
  • You can throw in whatever vegetables are sitting in your crisper drawer.
02 -
  • Don't skip blooming the spices in the oil—that minute of constant stirring is what turns this from okay to absolutely delicious.
  • Add the snap peas late; I learned this the hard way when I threw everything in at once and they turned into little sad green mush.
  • Full-fat coconut milk makes a difference you can actually taste; lite coconut milk leaves it feeling thin and unsatisfying.
  • Fresh lime juice at the very end is not optional—it's what transforms this from good to crave-worthy.
03 -
  • If your coconut milk separates or looks curdled, whisk it really well before opening—that's normal and doesn't mean anything is wrong.
  • Don't be shy with the lime juice; it's the secret that makes people ask where you learned to cook.
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