Vegetable Coconut Curry
Savor the rich and creamy flavors of this vibrant vegetable coconut curry, a nourishing meal packed with nutritious vegetables and infused with aromatic spices.
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
Ingredients
For the Curry Base
- 1 tablespoon coconut oil 15 ml
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon curry powder 15 g
- 1 teaspoon ground cumin 5 g
For the Vegetables
- 1 red bell pepper sliced
- 2 medium carrots thinly sliced
- 1 zucchini chopped
- 1 cup green beans 150 g, trimmed
- 1 cup cauliflower florets 150 g
For the Coconut Sauce
- 1 can coconut milk 14 oz, 400 ml
- 1 cup vegetable broth 240 ml
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Step 1: Sauté the Aromatics
- Heat the coconut oil in your large pot over medium heat. Once melted, toss in the chopped onion and cook until it becomes translucent, about 5 minutes.
- Tip: Stir frequently to avoid burning and enhance the flavors of the onion.
Step 2: Add Garlic and Spices
- Stir in the minced garlic and grated ginger, letting their fragrances fill your kitchen. Add curry powder and ground cumin, mixing well for about a minute to bloom the spices.
Step 3: Cook the Vegetables
- Add the sliced red bell pepper, carrots, zucchini, green beans, and cauliflower. Stir to combine, allowing them to soften slightly for about 5-7 minutes.
- Tip: This step brings out the vegetables' natural sweetness and colors.
Step 4: Pour in Coconut Milk and Broth
- Pour the coconut milk and vegetable broth into the pot, stirring to incorporate all flavors. Bring the mixture to a gentle simmer, then reduce the heat and let it cook for 15-20 minutes, or until the vegetables are tender.
Step 5: Season and Serve
- Taste the curry and adjust the salt and pepper as needed. Remove from heat and garnish with fresh cilantro before serving.
Notes
Pro tips