Coconut Vegetable Curry
A fragrant, creamy, and vibrant vegetable curry that brings the comforting warmth of Southeast Asian spices to your home kitchen.
Ingredients
- •2 tablespoons coconut oil
- •1 large yellow onion, finely diced
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •2 tablespoons red curry paste (ensure vegan/kosher certified)
- •1 medium sweet potato, peeled and cubed into 1-inch pieces
- •2 medium carrots, sliced into rounds
- •1 head cauliflower, cut into bite-sized florets
- •1 can (14 oz) full-fat coconut milk
- •1 cup vegetable broth
- •1 red bell pepper, sliced into strips
- •1 cup frozen peas
- •1 tablespoon soy sauce or tamari
- •1 tablespoon lime juice
- •1/4 cup fresh cilantro, chopped for garnish
Instructions
- 1
Heat the coconut oil in a large pot or deep skillet over medium heat.
- 2
Add the onion and sauté for 5 minutes until translucent, then stir in the garlic and ginger for another minute until fragrant.
- 3
Add the red curry paste to the pot and cook for 2 minutes, stirring constantly to release the aromatics.
- 4
Add the sweet potato, carrots, and cauliflower, stirring to coat the vegetables thoroughly in the curry paste.
- 5
Pour in the coconut milk and vegetable broth, then bring the mixture to a gentle simmer.
- 6
Cover the pot and cook for 15-18 minutes, or until the sweet potatoes and carrots are fork-tender.
- 7
Stir in the red bell pepper and frozen peas, cooking for an additional 3-5 minutes until the peppers are tender-crisp.
- 8
Remove from heat and stir in the soy sauce and lime juice to balance the flavors.
- 9
Serve hot over steamed jasmine rice, garnished with fresh cilantro.
💡 Chef tips
- You can easily swap vegetables based on what is in season; zucchini, green beans, or baby spinach are excellent additions.
- For a thicker sauce, simmer the curry uncovered for an extra 5 minutes at the end of the cooking process.
- This curry stores beautifully in an airtight container in the refrigerator for up to 3 days and often tastes even better the next day.
✅ How it should turn out
The finished curry should be rich and velvety with a bright, aromatic scent, featuring tender vegetables coated in a balanced, mildly spicy, and savory coconut sauce.