Coconut Curry Vegetables (Print version)

Vibrant vegetables cooked in creamy coconut milk with bold spices for a flavorful, satisfying 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/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

# Directions:

01 - Heat coconut oil in a large skillet or Dutch oven over medium heat. Add red onion and sauté 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, turmeric, cumin, and coriander. Stir constantly and cook for 1 minute to release flavors.
04 - Add bell pepper, carrot, zucchini, and broccoli. Sauté for 3 to 4 minutes, stirring frequently to combine.
05 - Pour in coconut milk and vegetable broth. Bring 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 but vibrant.
07 - Remove from heat. Stir in fresh lime juice and adjust salt and pepper to taste. Serve hot, garnished with cilantro and lime wedges.

# Expert Tips:

01 -
  • It comes together in under an hour, yet tastes like you spent all day simmering it.
  • The vegetables stay bright and firm instead of turning into mush, which genuinely surprised me the first time.
  • One pot means less cleanup, more time enjoying the meal with people you care about.
  • It's naturally vegan and gluten-free, so no one gets left out at the table.
02 -
  • Cook your spices for that full minute in step three—this is the step people skip and then wonder why their curry tastes flat instead of layered.
  • Don't overcrowd your pan when you add the vegetables; if your skillet is tiny, work in batches, because crowding steams instead of sautéing.
  • The coconut milk might separate slightly; this is normal and actually means it's full-fat and good—just give it a stir.
  • Snap peas go in near the end because they toughen if cooked too long; this is the hard-won knowledge from one very sad batch.
03 -
  • Don't let your oil smoke when you add the onions—medium heat might feel slow, but it's the speed that lets everything cook evenly and prevents anything from burning.
  • Taste constantly after you add the coconut milk; every stovetop runs different temperatures, and your cooking time might be shorter or longer than mine.
  • Prep all your vegetables before you start cooking—this isn't a recipe that tolerates mid-step scrambling for ingredients.
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