Coconut Curry Vegetables Dish (Printable)

A medley of fresh vegetables cooked in creamy coconut milk with aromatic spices for a warm 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 if needed)
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 Make It:

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, ground turmeric, cumin, and coriander. Stir constantly and cook 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 to a gentle simmer.
06 - Incorporate snap peas and soy sauce, stirring 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.
08 - Plate hot and garnish with chopped cilantro and lime wedges. Optionally serve alongside steamed rice or quinoa.

# Expert Tips:

01 -
  • It's ready in less time than it takes to order takeout, yet tastes like you've been simmering it all afternoon.
  • Every vegetable stays crisp and colorful instead of turning to mush, which somehow makes the meal feel fresher.
  • The spice level is naturally balanced—hot enough to feel real, but gentle enough that anyone can enjoy it.
02 -
  • Don't cut your vegetables too small or they'll fall apart during cooking. Aim for roughly dime-thick slices and half-inch dice—they'll look better and taste better.
  • The sauce will thicken slightly as it cools, so if it looks a little loose when you plate it, that's actually perfect. It'll coat your rice or quinoa beautifully as it sits.
03 -
  • If your curry paste seems too intense, dial it back slightly on your first attempt, then add more next time once you know what you're working with. Brands vary wildly in their heat level.
  • Squeeze your lime juice fresh instead of using bottled—the difference is startling, and it's what really makes the whole dish sing at the end.
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