Green Coconut Curry with Vegetables
Dive into a bowl of comfort and vibrant flavor with this Green Coconut Curry with Vegetables, a wholesome and aromatic dish bursting with Thai-inspired goodness. This one-pot recipe pairs creamy coconut milk with zesty green curry paste, creating a luscious sauce that perfectly coats an assortment of colorful, tender-crisp vegetables like carrots, red bell peppers, zucchini, broccoli, and sugar snap peas. With a hint of fresh ginger, garlic, and lime juice, each bite offers a harmonious balance of sweetness, spice, and tang. Ready in just 45 minutes, this vegan and gluten-free-friendly curry is ideal for busy weeknights or meal-prepping. Serve it over fragrant jasmine or hearty brown rice for a satisfying, nutrient-packed meal that's as nourishing as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 3 tablespoons Thai green curry paste
- 1 can (14 ounces) Full-fat coconut milk
- 1 cup Vegetable broth
- 2 tablespoons Soy sauce or tamari (for gluten-free)
- 1 teaspoon Brown sugar or coconut sugar
- 2 medium Carrots, thinly sliced
- 1 large Red bell pepper, sliced into strips
- 1 medium Zucchini, sliced into half-moons
- 2 cups Broccoli florets
- 1 cup Sugar snap peas
- 1 tablespoon Fresh lime juice
- 2 tablespoons Fresh cilantro, chopped
- 4 cups Cooked jasmine rice or brown rice
Instructions
Heat the coconut oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and grated ginger. Cook for 1 minute, stirring frequently, until fragrant.
Stir in the green curry paste and cook for 1-2 minutes, ensuring it is evenly combined and aromatic.
Pour in the coconut milk and vegetable broth. Stir to combine, scraping any bits from the bottom of the pot.
Add the soy sauce (or tamari) and brown sugar. Stir well.
Add the sliced carrots, bell pepper, zucchini, and broccoli florets. Stir to coat the vegetables in the sauce.
Bring the mixture to a gentle simmer. Cover and cook for 10-12 minutes, or until the vegetables are tender but still vibrant.
Stir in the sugar snap peas and cook for an additional 2-3 minutes.
Remove the pot from the heat and stir in the lime juice and chopped cilantro.
Serve hot over cooked jasmine or brown rice.
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 26.9 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 876 mg | 38% | |
| Total Carbohydrate | 93.2 g | 34% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 14.4 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 914 mg | 19% | |
*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.
