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.
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Recipe Information
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
Instructions
Heat the coconut oil in a large skillet or pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add the red curry paste, stirring well to combine with the onions, garlic, and ginger. Cook for 1-2 minutes.
Pour in the coconut milk and vegetable broth, stirring until smooth and well mixed.
Add the sliced carrots and simmer for 5 minutes to give them a head start in cooking.
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.
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.
Taste the curry and adjust the seasoning, adding more soy sauce or lime juice as needed.
Remove the curry from heat and garnish with fresh chopped cilantro.
Serve the curry hot over bowls of cooked rice and enjoy!
Nutrition Facts
Calories |
1824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5332 mg | 232% | |
| Total Carbohydrate | 337.8 g | 123% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 65.2 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2826 mg | 60% | |
*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.
