Coconut Vegetable Curry
A fragrant, creamy, and vibrant plant-based curry that brings the comforting warmth of aromatic spices to your dinner table.
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 head cauliflower, cut into bite-sized florets
- •2 large carrots, peeled and sliced into rounds
- •1 red bell pepper, chopped
- •1 can (14 oz) full-fat coconut milk
- •1 cup vegetable broth
- •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 1-2 minutes, stirring constantly to release the aromatics.
- 4
Add the cauliflower, carrots, and bell pepper, stirring well to coat the vegetables in the curry paste.
- 5
Pour in the coconut milk and vegetable broth, bring the mixture to a gentle simmer, then cover and cook for 15-20 minutes until the vegetables are tender.
- 6
Stir in the frozen peas, soy sauce, and lime juice, cooking for an additional 2-3 minutes until heated through.
- 7
Taste and adjust seasoning if needed, then serve hot over steamed jasmine rice, garnished with fresh cilantro.
💡 Chef tips
- You can swap the cauliflower and carrots for any seasonal vegetables you have on hand, such as sweet potatoes, zucchini, or snap peas.
- This curry tastes even better the next day as the flavors meld, making it an excellent candidate for meal prep.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.
✅ How it should turn out
The finished curry should have a rich, velvety golden sauce that clings to tender vegetables, offering a perfect balance of creamy coconut sweetness and a subtle, spicy kick.