Coconut Curry Vegetables (Printable Version)

Fresh vegetables simmered in a rich coconut milk sauce with aromatic spices for a flavorful main dish.

# 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 (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 Steps:

01 - Heat coconut oil in a large skillet or Dutch oven over medium heat. Add sliced red onion and cook for 2 to 3 minutes until softened.
02 - Stir in minced garlic and grated ginger; sauté for 1 minute until fragrant.
03 - Add red curry paste, ground turmeric, cumin, and coriander. Cook while stirring continuously for 1 minute to release the flavors.
04 - Add bell pepper, carrot, zucchini, and broccoli to the skillet. Sauté for 3 to 4 minutes, stirring frequently to combine.
05 - Pour in coconut milk and vegetable broth. Bring mixture to a gentle simmer over medium heat.
06 - Stir in snap peas and soy sauce. Cover the skillet and simmer for 10 to 12 minutes until vegetables are tender but retain vibrant color.
07 - Remove from heat. Stir in fresh lime juice and adjust salt and pepper to taste.
08 - Serve hot, topped with chopped cilantro and lime wedges. Complement with steamed jasmine rice or quinoa if preferred.

# Expert Advice:

01 -
  • The sauce is rich and creamy but somehow light, tasting indulgent without weighing you down afterward.
  • Every vegetable stays bright and crisp-tender rather than collapsing into mush, so you actually enjoy eating them.
  • It comes together faster than ordering takeout, and your kitchen smells infinitely better.
  • It's naturally vegan and gluten-free, so it works for almost anyone at your table.
02 -
  • Don't skip the initial sauté of the onion, garlic, and spices; this is where the depth and complexity get built, not in the simmering.
  • Watch your timing on the vegetables, especially the snap peas and broccoli; they should be tender but still have some life in them, not soft and defeated.
  • Coconut milk brands vary in richness, so taste and adjust the broth ratio if your sauce feels too thick or too thin.
03 -
  • Buy whole spices and toast them yourself if you're feeling adventurous, but honestly, good-quality ground spices work just fine and take seconds instead of minutes.
  • Taste the curry paste from the jar before you commit to the full amount; some brands are fierce and some are mellow, so adjust to your heat tolerance.
  • Save a splash of the cooking liquid after you add the coconut milk and broth, so if the sauce reduces too much during cooking, you can thin it out gently.
Go Back