Description
Easy Coconut Veggie Curry is a delicious and simple vegetarian dish made with an array of fresh vegetables, fragrant spices, and creamy coconut milk. It’s a flavorful, nutrient-packed meal that combines a variety of textures and tastes, including the creaminess of the coconut milk and the savory richness of curry powder.
Ingredients
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1 tbsp coconut or olive oil (for sautéing)
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1 small onion, diced
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4 cloves garlic, minced
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1 tbsp fresh grated ginger (adds an aromatic zest)
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½ cup broccoli florets
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½ cup diced carrots
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¼ cup diced tomatoes
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⅓ cup snow peas
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1 tbsp curry powder (the backbone of the curry flavor)
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Pinch of cayenne pepper (optional, for a little heat)
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2 cans (14 oz each) light coconut milk
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1 cup vegetable broth (or water if you prefer)
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Salt & black pepper, to taste
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Juice of ½ lemon (adds a touch of acidity to balance the richness)
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Fresh herbs (mint, cilantro, or basil) for garnish
Instructions
Start by heating the coconut or olive oil in a large pan over medium heat. Add the diced onion, minced garlic, and freshly grated ginger. Sauté the mixture for about 3-5 minutes, stirring occasionally, until the onion becomes soft and translucent. The aroma of the garlic and ginger will begin to fill your kitchen!
Once the aromatics are softened, it’s time to add the veggies. Stir in the diced carrots and broccoli florets. Cook for another 5 minutes, allowing the vegetables to soften slightly. Stir occasionally to prevent any veggies from sticking to the pan. You want them to cook gently to maintain their texture.
Next, sprinkle in the curry powder and cayenne pepper (if using). Stir the spices to coat the vegetables evenly. The curry powder will infuse the vegetables with flavor, while the cayenne pepper adds a slight kick if you prefer a spicy curry.
Pour in the two cans of light coconut milk and the vegetable broth. Stir well to combine all the ingredients. Season with salt and pepper to taste. Bring the mixture to a simmer and cook for 10-15 minutes, or until the vegetables are tender but not mushy. Stir occasionally, ensuring the curry doesn’t stick to the bottom of the pan.
In the final 5 minutes of cooking, add the snow peas and diced tomatoes. Stir them in, allowing them to cook just enough to soften but retain their vibrant color and texture. The snow peas will add a nice crunch, while the tomatoes add a juicy burst of freshness.
Before serving, stir in the juice of half a lemon. This adds a refreshing tang that helps balance the rich, creamy coconut milk. Taste the curry and adjust the seasoning if needed by adding more salt, pepper, or lemon juice.
Spoon the coconut curry over your choice of side – coconut quinoa, steamed rice, or naan. For a finishing touch, garnish with fresh herbs like cilantro, basil, or mint. If you love heat, a sprinkle of chili flakes will add the extra spice you crave.
Notes
Serving Tip: Pair this creamy coconut curry with steamed jasmine rice, naan, or quinoa for a complete and satisfying meal. Feel free to add tofu, chickpeas, or your favorite protein to make it even heartier!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Asian