Vegetable in Coconut Curry Sauce

Dive into the vibrant and aromatic world of this Vegetable in Coconut Curry Sauce, a quick and wholesome vegetarian recipe bursting with bold flavors and nourishing ingredients. Perfectly sautéed onions, garlic, and ginger provide the foundation for a rich and creamy sauce infused with red curry paste, coconut milk, and a hint of lime. Packed with colorful veggies—carrots, bell peppers, broccoli, zucchini, and spinach—this dish is as nutritious as it is delicious. Finished with a touch of soy sauce, brown sugar, and fresh cilantro, this curry achieves the perfect balance of savory, sweet, and tangy. Ready in just 40 minutes, this one-pot meal pairs beautifully with fluffy rice for a comforting dinner that's both easy to prepare and full of Thai-inspired flavors.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 1 medium, diced Yellow onion
• 3 minced Garlic cloves
• 1 tablespoon, minced Ginger
• 3 tablespoons Red curry paste
• 1 can (13.5 oz) Coconut milk
• 1 cup Vegetable broth
• 2 medium, sliced Carrot
• 1 medium, chopped Red bell pepper
• 2 cups Broccoli florets
• 1 medium, sliced Zucchini
• 2 cups, fresh Spinach leaves
• 1 tablespoon Soy sauce
• 1 tablespoon Lime juice
• 1 teaspoon Brown sugar
• 0.5 teaspoon Salt
• 2 tablespoons, chopped Fresh cilantro
• 4 cups, for serving Cooked rice

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 4-5 minutes until softened.

Step 3

Stir in the minced garlic and ginger, cooking for another minute until fragrant.

Step 4

Add the red curry paste, stirring well to combine with the onions, garlic, and ginger. Cook for 1-2 minutes.

Step 5

Pour in the coconut milk and vegetable broth, stirring until smooth and well mixed.

Step 6

Add the sliced carrots and simmer for 5 minutes to give them a head start in cooking.

Step 7

Stir in the red bell pepper, broccoli florets, and zucchini. Cover and simmer for 8-10 minutes, until the vegetables are tender but still vibrant.

Step 8

Fold in the fresh spinach leaves, soy sauce, lime juice, brown sugar, and salt. Stir until the spinach is wilted and everything is well combined.

Step 9

Taste the curry and adjust the seasoning, adding more soy sauce or lime juice as needed.

Step 10

Remove the curry from heat and garnish with fresh chopped cilantro.

Step 11

Serve the curry hot over bowls of cooked rice and enjoy!

Nutrition Facts

Serving size	(2334.3g)

Amount per serving	% Daily Value*
Calories	1823.8

Total Fat 35.1g	0%
Saturated Fat 25.1g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 5332.4mg	0%
Total Carbohydrate 337.8g	0%
Dietary Fiber 22.9g	0%
Total Sugars 65.2g
Protein 41.9g	0%

Vitamin D 0IU	0%
Calcium 432.4mg	0%
Iron 17.0mg	0%
Potassium 2825.7mg	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: 17.2%

Protein: 9.1%

Carbs: 73.6%