Name: Coconut Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 tablespoon coconut oil; 1 onion, diced; 3 garlic cloves, minced; 1 tablespoon ginger, minced; 1 bell pepper, sliced; 1 medium zucchini, sliced; 1 cup carrots, sliced; 2 tablespoons red curry paste; 1 can (14 oz) coconut milk (full-fat for extra creaminess); 1/2 cup vegetable or chicken broth; 1 tablespoon soy sauce or tamari (for gluten-free); 1 teaspoon turmeric powder; Salt and pepper to taste; Fresh cilantro, chopped (for garnish); Lime wedges, for serving; 1 cup cubed tofu, chickpeas, or cooked chicken

Description

This Coconut Curry is a rich, creamy, and aromatic dish bursting with vibrant flavors from fresh vegetables, coconut milk, and spices. Perfect for a comforting weeknight meal, it can be customized with tofu, chickpeas, or chicken for added protein. Serve over rice or with naan for a satisfying meal that’s easy to prepare and full of flavor.

Ingredients

1 tablespoon coconut oil

1 onion, diced

3 garlic cloves, minced

1 tablespoon ginger, minced

1 bell pepper, sliced

1 medium zucchini, sliced

1 cup carrots, sliced

2 tablespoons red curry paste

1 can (14 oz) coconut milk (full-fat for extra creaminess)

1/2 cup vegetable or chicken broth

1 tablespoon soy sauce or tamari (for gluten-free)

1 teaspoon turmeric powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges, for serving

Optional Add-ins:

1 cup cubed tofu, chickpeas, or cooked chicken

Instructions

In a large skillet or pot, heat coconut oil over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
Stir in garlic and ginger, cooking for 1 minute until fragrant.
Add bell pepper, zucchini, and carrots, and sauté for 5-6 minutes until the vegetables begin to soften.
Stir in the red curry paste, mixing well to coat the vegetables.
Pour in coconut milk and broth, stirring until combined. Add soy sauce, turmeric powder, salt, and pepper.
Bring the curry to a gentle simmer and cook for 10-12 minutes, or until vegetables are tender and the flavors have melded.
If using, add tofu, chickpeas, or cooked chicken, and simmer for an additional 3-5 minutes until heated through.
Garnish with fresh cilantro and serve with lime wedges. Enjoy over rice or with naan.

Notes

Customization: Feel free to adjust the spice level by adding more red curry paste or fresh chili peppers if you prefer a spicier dish.

Vegetables: This recipe can be easily customized with other vegetables such as sweet potatoes, cauliflower, or spinach.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. The curry can also be frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course, Vegetarian
Method: Stovetop
Cuisine: Indian, Thai-inspired

Nutrition

Serving Size: 4 servings
Calories: 250 kcal

Keywords: Coconut curry recipe, creamy coconut curry, vegan curry, easy coconut curry, Thai coconut curry, vegetarian curry, gluten-free curry, curry over rice, coconut curry with vegetables, curry with tofu or chicken