Coconut Curried Vegetables

Dive into the vibrant flavors of Coconut Curried Vegetables, a creamy, plant-based delight that’s both nourishing and packed with bold, aromatic spices. This one-pot vegetarian curry combines colorful vegetables like carrots, red bell pepper, broccoli, and zucchini, simmered in a luscious coconut milk base infused with red curry paste, turmeric, and cumin. Fresh garlic, ginger, and a squeeze of lime juice add layers of zest and warmth, while a garnish of cilantro provides a refreshing finish. Ready in just 40 minutes, this dish is perfect for busy weeknights and pairs beautifully with fluffy basmati rice for a satisfying and wholesome meal. Bursting with flavor and completely dairy-free, this recipe is a must-try for lovers of comforting curries and easy vegan dinners.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons red curry paste
• 2 medium carrots, sliced
• 1 large red bell pepper, diced
• 2 cups broccoli florets
• 1 medium zucchini, sliced
• 1 14-ounce can coconut milk
• 1 cup vegetable broth
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 tablespoon lime juice
• 1 teaspoon salt
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 4 cups cooked basmati rice (optional, for serving)

Directions

Step 1

Heat the coconut oil in a large skillet or pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.

Step 4

Add the red curry paste and mix well, letting it cook for 1-2 minutes to release its flavors.

Step 5

Stir in the carrots, red bell pepper, broccoli florets, and zucchini. Cook for 5-6 minutes, stirring occasionally, until the vegetables start to soften.

Step 6

Pour in the coconut milk and vegetable broth. Sprinkle in the turmeric, cumin, and salt. Mix well.

Step 7

Bring the mixture to a gentle simmer. Cover and let it cook for 10-12 minutes, or until the vegetables are tender but still vibrant.

Step 8

Stir in the lime juice and adjust seasoning if needed.

Step 9

Serve hot over cooked basmati rice, if desired, and garnish with chopped fresh cilantro.

Nutrition Facts

Serving size	(2362.7g)

Amount per serving	% Daily Value*
Calories	1888.7

Total Fat 35.7g	0%
Saturated Fat 25.1g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 4059.2mg	0%
Total Carbohydrate 354.9g	0%
Dietary Fiber 23.9g	0%
Total Sugars 58.1g
Protein 42.9g	0%

Vitamin D 0IU	0%
Calcium 432.8mg	0%
Iron 11.3mg	0%
Potassium 2863.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.8%

Protein: 9.0%

Carbs: 74.2%