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!
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Recipe Information
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
Instructions
Heat the coconut oil in a large pan or wok 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, cooking for 1 minute or until fragrant.
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.
Sprinkle the curry powder, ground turmeric, and ground cumin over the vegetables. Stir well to evenly coat the vegetables with the spices.
Pour in the canned coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
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.
Taste the curry and adjust the seasoning if needed, adding more salt or lime juice to taste.
Serve the curry over cooked rice or quinoa and garnish with fresh cilantro, if desired.
Nutrition Facts
Calories |
2553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.3 g | 162% | |
| Saturated Fat | 105.1 g | 526% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8055 mg | 350% | |
| Total Carbohydrate | 322.0 g | 117% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 43.5 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 3451 mg | 73% | |
*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.
