Coconut Curry Vegetables (Printable)

Vibrant curry with fresh vegetables in a creamy coconut milk sauce and perfectly balanced spices.

# 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

# Directions:

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; 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 flavors.
04 - Add bell pepper, carrot, 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 - 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. Serve garnished with chopped cilantro and lime wedges.

# Expert Hints:

01 -
  • It comes together in under an hour, but tastes like you've been simmering it all day.
  • The vegetables stay bright and a little bit crisp, not mushy—there's real texture here.
  • It's the kind of meal that makes your kitchen smell incredible and somehow fills you up without feeling heavy.
02 -
  • Don't skip the toasting step for the spices—this is what separates a good curry from one that tastes like you just dumped everything in a pot.
  • The vegetables will keep cooking even after you turn off the heat, so pull it off the stove while they still have a tiny bit of firmness, not when they're completely soft.
  • Add the lime juice at the end, not the beginning—it needs that moment with the heat turned off to really sing through the richness.
03 -
  • If you can't find good red curry paste or want to avoid any mystery ingredients, make a quick paste by blending together a few dried red chiles, garlic, ginger, and a pinch of salt in a food processor.
  • Taste as you go with the spices—if you're cooking for someone new to curry, start with a smaller amount of paste and build up rather than adding it all at once.
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