Vegetable Coconut Curry Recipe

The Best Vegetable Coconut Curry Recipe for Busy Weeknights

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Vegetable Coconut Curry Recipe – I’ll let you in on a little secret: this vegetable coconut curry is my midweek lifesaver. Picture this—after a long day, the fridge staring back at you with a random assortment of veggies, and all you want is something comforting yet healthy. That’s when this curry recipe swoops in like a hero in a cape (well, maybe more like a simmering pot of deliciousness).

The best part? It’s so easy to make that you’ll feel like a pro in the kitchen without breaking a sweat. Plus, the creamy coconut milk and vibrant veggies will have you coming back for seconds (or thirds, no judgment here!).

You can find the recipe in printable form at the end of the article 🙂

Vegetable Coconut Curry Recipe

Vegetable Coconut Curry Recipe

Ingredients You’ll Love:

  • 1 tbsp coconut oil – Because everything tastes better with coconut.
  • 1 onion, diced – A humble start for something magical.
  • 2 garlic cloves, minced – For that extra zing.
  • 1 tbsp red curry paste – The flavor MVP of this dish.
  • 1 can (400ml) coconut milk – Creamy perfection in a can.
  • 2 cups mixed vegetables – Use whatever’s hanging out in your fridge (carrots, bell peppers, zucchini, broccoli—go wild!).
  • 1 cup vegetable broth – Keeps things light yet flavorful.
  • 1 tbsp soy sauce – A dash of umami.
  • Fresh lime juice – Zesty vibes incoming.
  • Fresh basil for garnish – Fancy, but not too fancy.

Let’s Cook This Magic:

  1. Heat things up: Grab your trusty pan, heat up the coconut oil, and let the diced onion soften. It’s like the opening act before the main show.
  2. Turn up the flavor: Add the garlic and red curry paste. Stir it around for 1-2 minutes until your kitchen smells like a tropical getaway.
  3. Make it creamy: Pour in the coconut milk and vegetable broth. Watch as the mixture starts to come together like a dreamy hug in a pot.
  4. Veggie time: Toss in your mixed vegetables and let them cook until tender. Pro tip: Don’t overcook—nobody wants mushy veggies!
  5. The finishing touch: Stir in soy sauce and a squeeze of lime juice. Taste-test (a.k.a. chef’s privilege) and adjust seasoning if needed.
  6. Serve and swoon: Garnish with fresh basil, pair it with jasmine rice, and voilà—dinner is served.

Why This Curry Works Every Time:

  • Quick & Customizable: Only have sweet potatoes and spinach? No problem. This curry plays well with whatever veggies you’ve got.
  • Leftovers for Days: Trust me, the flavors get even better overnight. It’s like this dish knows how to age gracefully.
  • Crowd-Pleaser: Whether you’re cooking for yourself or a dinner party, this curry makes you look (and feel) like a genius in the kitchen.

Let’s Chat! – Vegetable Coconut Curry Recipe

What’s your favorite way to customize a curry? Do you throw in chickpeas for extra protein or go heavy on the spice? Let me know in the comments and share your version on Pinterest—I’d love to see how you make this recipe your own!

Vegetable Coconut Curry

Vegetable Coconut Curry Recipe

I’ll let you in on a little secret: this vegetable coconut curry is my midweek lifesaver. Picture this—after a long day, the fridge staring back at you with a random assortment of veggies, and all you want is something comforting yet healthy. That’s when this curry recipe swoops in like a hero in a cape (well, maybe more like a simmering pot of deliciousness).

The best part? It’s so easy to make that you’ll feel like a pro in the kitchen without breaking a sweat. Plus, the creamy coconut milk and vibrant veggies will have you coming back for seconds (or thirds, no judgment here!).

Ingredients

  • 1 tbsp coconut oil – Because everything tastes better with coconut.
  • 1 onion, diced – A humble start for something magical.
  • 2 garlic cloves, minced – For that extra zing.
  • 1 tbsp red curry paste – The flavor MVP of this dish.
  • 1 can (400ml) coconut milk – Creamy perfection in a can.
  • 2 cups mixed vegetables – Use whatever’s hanging out in your fridge (carrots, bell peppers, zucchini, broccoli—go wild!).
  • 1 cup vegetable broth – Keeps things light yet flavorful.
  • 1 tbsp soy sauce – A dash of umami.
  • Fresh lime juice – Zesty vibes incoming.
  • Fresh basil for garnish – Fancy, but not too fancy.

Instructions

  • Heat things up: Grab your trusty pan, heat up the coconut oil, and let the diced onion soften. It’s like the opening act before the main show.
  • Turn up the flavor: Add the garlic and red curry paste. Stir it around for 1-2 minutes until your kitchen smells like a tropical getaway.
  • Make it creamy: Pour in the coconut milk and vegetable broth. Watch as the mixture starts to come together like a dreamy hug in a pot.
  • Veggie time: Toss in your mixed vegetables and let them cook until tender. Pro tip: Don’t overcook—nobody wants mushy veggies!
  • The finishing touch: Stir in soy sauce and a squeeze of lime juice. Taste-test (a.k.a. chef’s privilege) and adjust seasoning if needed.
  • Serve and swoon: Garnish with fresh basil, pair it with jasmine rice, and voilà—dinner is served.
  • Notes

    Why This Curry Works Every Time:

    • Quick & Customizable: Only have sweet potatoes and spinach? No problem. This curry plays well with whatever veggies you’ve got.
    • Leftovers for Days: Trust me, the flavors get even better overnight. It’s like this dish knows how to age gracefully.
    • Crowd-Pleaser: Whether you’re cooking for yourself or a dinner party, this curry makes you look (and feel) like a genius in the kitchen.

    For more healthy recipes CLICK HERE!

    Or check my Pinterest board with indian & curry recipes collection

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