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