Coconut Curry Vegetables (Printable)

Aromatic blend of fresh vegetables simmered in rich coconut milk and spices for comforting flavor.

# 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 and gluten-free)
11 - 1 teaspoon ground turmeric
12 - 1 teaspoon ground cumin
13 - 1 teaspoon ground coriander
14 - 1 can (14 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 cook for 2 to 3 minutes until softened.
02 - Stir in minced garlic and grated ginger; sauté for 1 minute until aromatic.
03 - Add red curry paste, ground turmeric, cumin, and coriander. Cook while stirring constantly for 1 minute to release the spices' aroma.
04 - Add bell pepper, carrot, zucchini, and broccoli. Cook for 3 to 4 minutes, stirring frequently to combine evenly.
05 - Pour in coconut milk and vegetable broth. Bring to a gentle simmer over medium heat.
06 - Add snap peas and soy sauce. Stir well, cover, and simmer for 10 to 12 minutes until vegetables are tender yet maintain vibrant color.
07 - Remove from heat. Stir in fresh lime juice and season with salt and pepper to taste. Serve hot, garnished with chopped cilantro and lime wedges.

# Expert Tips:

01 -
  • It tastes like you spent hours cooking when you really spent less than an hour from start to finish.
  • Every vegetable stays bright and slightly crisp, not mushy or sad.
  • The sauce is naturally creamy without feeling heavy, and your kitchen smells incredible.
  • It's genuinely good for you and somehow feels indulgent at the same time.
02 -
  • Don't skip browning or caramelizing the onions—that sweet foundation makes the entire curry taste more rounded and complex.
  • If your vegetables are mushy after cooking, you went too long; start checking at the nine-minute mark instead of waiting the full twelve.
  • The coconut milk will separate slightly when cold; shake the can before opening, or just stir the curry after it sits for a bit.
03 -
  • Cut your vegetables while the onions cook—having everything prepped before you add the curry paste keeps you from rushing and ending up with burnt spices.
  • Taste the curry three times: once after the spices go in to check the heat level, once before the vegetables finish cooking to adjust seasoning, and once more at the end with the lime juice included.
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