Vegetable Coconut and Peanut Curry
Bursting with flavor and vibrant colors, this Vegetable Coconut and Peanut Curry is a creamy, plant-based dish that’s as nourishing as it is satisfying. Featuring tender broccoli, carrots, zucchini, and bell peppers simmered in a luscious coconut milk and peanut butter sauce, this curry is elevated with bold red curry paste, aromatic garlic, ginger, and a hint of lime juice for a perfect balance of spice and tang. Ready in just 45 minutes, it’s an effortless weeknight dinner that feels gourmet yet comforting. Serve this vegan-friendly curry over fluffy jasmine rice and top with fresh cilantro for a restaurant-quality meal that’s perfect for the whole family. Whether you're a curry enthusiast or simply craving a hearty, wholesome dish, this recipe promises to delight your taste buds with every bite.
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Red curry paste
- 1 teaspoon Ground turmeric
- 1 can (400ml) Coconut milk
- 1 cup Vegetable broth
- 3 tablespoons Creamy peanut butter
- 1 tablespoon Soy sauce
- 2 cups Broccoli florets
- 2 medium Carrots, peeled and sliced
- 1 large Red bell pepper, sliced
- 1 medium Zucchini, sliced
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro, chopped
- to taste Salt
- 4 cups Cooked jasmine rice
Instructions
Heat a large skillet or pot over medium heat and add the vegetable oil.
Once the oil is hot, add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
Add the red curry paste and ground turmeric. Cook for 1-2 minutes, stirring continuously, to release the flavors of the spices.
Pour in the coconut milk and vegetable broth, then whisk in the peanut butter until fully incorporated and smooth.
Add the soy sauce and mix well. Bring the mixture to a gentle simmer.
Add the broccoli, carrots, red bell pepper, and zucchini to the pot. Stir to combine and ensure the vegetables are coated with the sauce.
Cover the pot and let the curry simmer on medium-low heat for 15 minutes, or until the vegetables are tender but still have a slight bite to them.
Stir in the lime juice and season with salt to taste.
Serve the curry over cooked jasmine rice and garnish with chopped fresh cilantro. Enjoy!
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2158 mg | 94% | |
| Total Carbohydrate | 329.5 g | 120% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 53.8 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2626 mg | 56% | |
*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.
