Coconut Curry Vegetables

Bursting with flavor and vibrant color, Coconut Curry Vegetables is a wholesome, plant-based dish that’s perfect for a quick weeknight dinner or meal prep. This hearty recipe features a medley of fresh vegetables—red bell pepper, zucchini, carrot, and broccoli—simmered in a creamy, aromatic coconut milk sauce infused with curry powder, turmeric, and cumin. With a balance of savory soy sauce, a hint of maple syrup sweetness, and a zing of fresh lime juice, every bite is a delightful harmony of flavors. Ready in just 40 minutes, this gluten-free and dairy-free curry pairs beautifully with fluffy rice or protein-packed quinoa for a satisfying, nutritious meal. Garnish with fresh cilantro for a finishing touch of herbaceous brightness!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 medium red bell pepper, chopped
• 1 medium zucchini, chopped
• 1 large carrot, thinly sliced
• 2 cups broccoli florets
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 13.5 ounces canned coconut milk, full-fat
• 1 cup vegetable broth
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 teaspoon maple syrup
• 1 tablespoon lime juice, fresh
• 0.5 teaspoon salt
• 2 tablespoons fresh cilantro, chopped (optional)
• 4 cups cooked rice or quinoa, for serving

Directions

Step 1

Heat the coconut oil in a large pan or wok 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, cooking for 1 minute or until fragrant.

Step 4

Add the chopped red bell pepper, zucchini, carrot, and broccoli florets to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.

Step 5

Sprinkle the curry powder, ground turmeric, and ground cumin over the vegetables. Stir well to evenly coat the vegetables with the spices.

Step 6

Pour in the canned coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.

Step 7

Stir in the soy sauce, maple syrup, lime juice, and salt. Allow the curry to simmer gently for 10-12 minutes, until the vegetables are tender and the flavors have melded together.

Step 8

Taste the curry and adjust the seasoning if needed, adding more salt or lime juice to taste.

Step 9

Serve the curry over cooked rice or quinoa and garnish with fresh cilantro, if desired.

Nutrition Facts

Serving size	(2300.8g)

Amount per serving	% Daily Value*
Calories	2553.0

Total Fat 126.3g	0%
Saturated Fat 105.1g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 8055.4mg	0%
Total Carbohydrate 322.0g	0%
Dietary Fiber 22.1g	0%
Total Sugars 43.5g
Protein 51.5g	0%

Vitamin D 0IU	0%
Calcium 413.8mg	0%
Iron 31.1mg	0%
Potassium 3451.4mg	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: 43.2%

Protein: 7.8%

Carbs: 49.0%