Coconut Milk Curry with Vegetables

Name: Coconut Milk Curry with Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable oil; 1 onion, chopped; 3 cloves garlic, minced; 1-inch ginger, grated; 1 red bell pepper, chopped; 2 carrots, sliced; 1 cup broccoli florets; 1 zucchini, sliced; 1 cup canned coconut milk; 2 tbsp curry powder or paste; 1 tbsp soy sauce; 1 tsp sugar; Salt and pepper to taste; 1 lime, juiced; Fresh cilantro for garnish

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 4

★★★★★

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If you're looking for a comforting dish that warms the soul and delights the taste buds, this Coconut Milk Curry with Vegetables is your go-to. It's perfectly suited for a weeknight dinner that feels special, yet is simple to prepare.

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Ingredients for Coconut Milk Curry with Vegetables

Vegetable oil is used as a neutral cooking base, allowing the spices to shine. Onion, garlic, and ginger form the aromatic foundation of the curry, offering depth and warmth. For a vibrant splash of color and sweetness, red bell pepper steps in. Carrots add their own touch of sweetness and a satisfying crunch. Broccoli florets and zucchini provide a mix of textures and nutrients. Coconut milk is the star, bringing a creamy richness that binds everything together. Curry powder or paste infuses the dish with its signature flavor. Soy sauce and sugar balance the flavors with a touch of umami and sweetness. Finally, a squeeze of lime juice adds brightness, and fresh cilantro offers a refreshing finish.

Tips & Tricks

If you'd like a spicier kick, add a chopped chili or a pinch of chili flakes when cooking the onions.
For a thicker sauce, allow the curry to simmer a bit longer without a lid.
Feel free to swap in seasonal vegetables or whatever you have on hand. This curry is very flexible.

Serving Suggestions

This curry pairs beautifully with jasmine or basmati rice, which soaks up the rich sauce. For a lighter option, consider serving it over cauliflower rice. A side of naan bread can also make for a more indulgent meal, perfect for scooping up every last drop of the curry.

Frequently Asked Questions

Can I use fresh coconut milk instead of canned?: Yes, fresh coconut milk will work, but the consistency might be slightly thinner, so adjust the cooking time if needed.
Can I make this curry ahead of time?: Absolutely! The flavors actually deepen and improve after a day. Just store it in the fridge and reheat gently before serving.
What if I don't have curry paste?: You can use curry powder as a substitute or mix together spices like cumin, coriander, turmeric, and paprika to taste.

Coconut Milk Curry with Vegetables Recipe Walkthrough

Start by heating 2 tablespoons of vegetable oil in a large pan over medium heat. Toss in the chopped onion, minced garlic, and grated ginger. Sauté them until the onion turns translucent, releasing a wonderful aroma. This should take about 3–4 minutes.

Next, add the chopped red bell pepper, sliced carrots, broccoli florets, and zucchini to the pan. Stir them around for about 5 minutes or until they start to soften but still hold their vibrant color.

Now, it's time to stir in your choice of curry powder or paste. Make sure all the vegetables get a nice coating of the spices. This step is crucial for building the curry's flavor base.

Pour in the cup of coconut milk, then add the soy sauce and sugar. Stir everything together well to combine the flavors. Allow the mixture to come to a gentle simmer.

Let it simmer away for about 10 minutes. This gives the vegetables time to become tender and allows the sauce to thicken beautifully.

Before serving, season with salt and pepper to taste, and squeeze in the lime juice for a hint of tanginess. Adjust any seasonings as needed.

Serve the curry hot over a bed of rice, and don't forget to sprinkle some fresh cilantro on top for garnish.

Why You'll Love This Recipe

Quick and easy to make — perfect for busy weeknights.
Rich in flavor with a creamy, coconut-based sauce.
Vegan and gluten-free, catering to various dietary preferences.
A colorful medley of vegetables provides great nutrition and taste.

Ingredients

2 tbsp vegetable oil

1 onion, chopped

3 cloves garlic, minced

1-inch ginger, grated

1 red bell pepper, chopped

2 carrots, sliced

1 cup broccoli florets

1 zucchini, sliced

1 cup canned coconut milk

2 tbsp curry powder or paste

1 tbsp soy sauce

1 tsp sugar

Salt and pepper to taste

1 lime, juiced

Fresh cilantro for garnish

Step-by-step Instructions

1. Heat the vegetable oil in a large pan over medium heat.

2. Add the chopped onion, garlic, and grated ginger, sautéing until the onion becomes translucent.

3. Incorporate the chopped bell pepper, sliced carrots, broccoli florets, and sliced zucchini, cooking for about 5 minutes until they begin to soften.

4. Stir in the curry powder or paste, ensuring the vegetables are well-coated with spices.

5. Pour in the coconut milk and add soy sauce and sugar, stirring well.

6. Bring the mixture to a gentle simmer, allowing it to cook for 10 minutes until the vegetables are tender and the sauce has thickened.