Coconut Vegetable Curry
A fragrant, creamy, and vibrant plant-based curry that brings the comforting flavors of Southeast Asia right to your kitchen.
Ingredients
- •1 tablespoon coconut oil
- •1 medium yellow onion, finely diced
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •2 tablespoons red curry paste
- •1 large sweet potato, peeled and cut into 1-inch cubes
- •2 medium carrots, sliced into rounds
- •1 red bell pepper, chopped
- •1 can (14 oz) full-fat coconut milk
- •1/2 cup vegetable broth
- •1 cup frozen peas
- •1 tablespoon soy sauce
- •1 tablespoon lime juice
- •1/4 cup fresh cilantro, chopped
- •Cooked jasmine rice, for serving
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 1-2 minutes, stirring constantly to toast the spices.
- 4
Add the sweet potato, carrots, and bell pepper, stirring to coat the vegetables 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 15-20 minutes, or until the sweet potatoes are fork-tender.
- 7
Stir in the frozen peas, soy sauce, and lime juice, cooking for an additional 2 minutes until the peas are heated through.
- 8
Remove from heat and garnish with fresh cilantro before serving over warm jasmine rice.
💡 Chef tips
- For extra protein, add a block of cubed firm tofu or a can of drained chickpeas along with the vegetables.
- If you prefer a thinner sauce, add an extra splash of vegetable broth at the end.
- Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days and often taste even better the next day.
✅ How it should turn out
The finished curry should have a rich, velvety golden sauce that smells aromatic and spicy, with tender vegetables that melt in your mouth.