Vegetable Coconut Curry Recipe
A creamy and aromatic curry packed with vegetables and spices, this dish is a healthy, delicious option for any day of the week.
Ingredients
- 2 tbsp coconut oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- 2 tsp curry powder
- 1 tsp ground turmeric
- ½ tsp red chili flakes (optional)
- 1 medium sweet potato, peeled and diced
- 1 cup cauliflower florets
- 1 cup green beans, trimmed
- 1 red bell pepper, sliced
- 14 oz coconut milk
- 1 cup vegetable broth
- 1 tbsp soy sauce or tamari
- 1 tbsp lime juice
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
Instructions
- Heat coconut oil in a large skillet over medium heat. Add diced onion and sauté until softened, about 5 minutes.Stir in garlic and ginger, cooking for 1-2 minutes until fragrant.Add curry powder, turmeric, and red chili flakes (if using). Cook for 1 minute to release the spices’ aroma.Add sweet potato, cauliflower, green beans, and red bell pepper to the skillet. Stir to coat with the spice mixture.Pour in coconut milk and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.Stir in soy sauce and lime juice. Taste and adjust seasonings as needed.Serve hot, garnished with fresh cilantro and accompanied by rice or naan.
Notes
- Swap vegetables for your favorites, like zucchini or spinach.
- Adjust spice level by adding more or less chili flakes.
- For a thicker curry, simmer longer or mash a few sweet potato chunks.