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.
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Recipe Information
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)
Instructions
Heat the coconut oil in a large skillet or pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.
Add the red curry paste and mix well, letting it cook for 1-2 minutes to release its flavors.
Stir in the carrots, red bell pepper, broccoli florets, and zucchini. Cook for 5-6 minutes, stirring occasionally, until the vegetables start to soften.
Pour in the coconut milk and vegetable broth. Sprinkle in the turmeric, cumin, and salt. Mix well.
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.
Stir in the lime juice and adjust seasoning if needed.
Serve hot over cooked basmati rice, if desired, and garnish with chopped fresh cilantro.
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4059 mg | 176% | |
| Total Carbohydrate | 354.9 g | 129% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 58.1 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2864 mg | 61% | |
*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.
