Description
A vibrant and flavorful Coconut Curry Vegetables recipe that combines a variety of fresh vegetables with aromatic spices and creamy coconut milk. This Thai-inspired vegan and gluten-free dish is perfect for a wholesome main course that’s easy to prepare on the stovetop, delivering comforting, nutritious, and colorful curry in under 40 minutes.
Ingredients
Scale
Vegetables
- 2 cups cauliflower florets
- 1 cup sliced carrots
- 1 cup green beans, trimmed
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 cup baby spinach or kale
Spices & Seasonings
- 2 tablespoons red or yellow curry paste
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- juice of 1/2 lime
- chopped cilantro for garnish (optional)
Other Ingredients
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 (14-ounce) can full-fat coconut milk
- 1/2 cup vegetable broth or water
Instructions
- Heat the oil and sauté onion: In a large skillet or Dutch oven, warm 1 tablespoon of coconut oil over medium heat. Add the diced onion and sauté for 2 to 3 minutes until softened and translucent, creating a flavorful base for the curry.
- Add garlic and ginger: Stir in 2 minced garlic cloves and 1 tablespoon grated fresh ginger. Cook for about 1 minute until fragrant, enhancing the aromatic profile.
- Mix in spices and curry paste: Add 2 tablespoons of red or yellow curry paste, 1 teaspoon ground turmeric, and 1/2 teaspoon salt. Cook for an additional 1 minute while stirring to meld the spices with the aromatics.
- Add liquids: Pour in one 14-ounce can of full-fat coconut milk and 1/2 cup vegetable broth or water. Stir thoroughly to combine all ingredients into a rich, creamy sauce.
- Simmer vegetables: Add 2 cups cauliflower florets, 1 cup sliced carrots, 1 cup trimmed green beans, and 1 sliced red bell pepper to the skillet. Bring the mixture to a simmer, cover the pot, and cook for 10 to 12 minutes until the vegetables are tender but retain some texture.
- Add zucchini and continue cooking: Stir in 1 sliced zucchini and cook uncovered for another 3 to 4 minutes to soften without overcooking.
- Finish with greens and lime juice: Add 1 cup baby spinach or kale and the juice of half a lime. Cook just until the greens wilt, preserving their vibrant color and nutrients.
- Adjust seasoning and serve: Taste the curry and add more salt or lime juice if desired. Serve hot over rice or noodles, garnished with fresh chopped cilantro if preferred.
Notes
- Customize with your favorite vegetables like sweet potato, mushrooms, or broccoli for variation.
- For extra protein, add chickpeas or tofu to make it more filling.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
