Coconut Curry Vegetables (Printable)

Fresh vegetables simmered in rich coconut milk and spices for a flavorful, comforting dish.

# Ingredient List:

→ 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 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, ground turmeric, ground cumin, and ground coriander. Cook, 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 seasoning with salt and pepper. Serve hot garnished with chopped cilantro and lime wedges.

# Expert Advice:

01 -
  • It tastes like you spent hours cooking but actually takes less time than scrolling through your phone.
  • Every vegetable stays bright and crisp while the sauce turns silky and aromatic, which feels like a small miracle.
  • One pot, zero fuss, and it somehow makes whatever vegetables you have feel like the star ingredient.
02 -
  • Don't skip toasting the spices together—I learned this the hard way with a batch that tasted flat and one-dimensional.
  • Add snap peas at the very end or they'll turn into sad, mushy shadows of themselves.
  • Full-fat coconut milk is not optional; the light version makes the curry taste like watered-down regret.
03 -
  • Toast your spices briefly in the hot oil before adding wet ingredients; this single step transforms the entire flavor profile.
  • If your coconut sauce ever breaks or looks curdled, a tablespoon of lime juice or a splash of water can bring it back together.
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