Vegetarian Coconut Curry (Printable)

Colorful vegetables in a creamy coconut base create a hearty and wholesome meal, rich in flavor.

# What's Needed:

→ Vegetables

01 - 1 medium onion, finely chopped
02 - 2 cloves garlic, minced
03 - 1-inch piece fresh ginger, grated
04 - 1 large carrot, sliced
05 - 1 red bell pepper, diced
06 - 1 medium zucchini, diced
07 - 1 cup cauliflower florets
08 - 1 cup green beans, trimmed and cut into 1-inch pieces
09 - 1 cup cherry tomatoes, halved

→ Legumes

10 - 1 can (15 oz) chickpeas, drained and rinsed

→ Sauce & Spices

11 - 2 tablespoons vegetable oil
12 - 2 tablespoons curry powder
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon ground turmeric
15 - 1/2 teaspoon chili powder, optional
16 - 1/2 teaspoon salt, or to taste
17 - 1/4 teaspoon ground black pepper
18 - 1 can (14 oz) coconut milk
19 - 1/2 cup vegetable broth or water

→ Garnish

20 - Fresh cilantro, chopped
21 - 1 lime, cut into wedges

# How to Make It:

01 - Heat vegetable oil in a large pot over medium heat. Add finely chopped onion and cook for 3 to 4 minutes until translucent.
02 - Incorporate minced garlic and grated ginger; cook for 1 minute until aromatic.
03 - Stir in curry powder, ground cumin, turmeric, optional chili powder, salt, and black pepper. Cook stirring constantly for 1 minute.
04 - Add sliced carrot, diced red bell pepper, diced zucchini, cauliflower florets, and cut green beans. Stir well to coat with the spices.
05 - Pour in canned coconut milk and vegetable broth. Bring the mixture to a gentle simmer.
06 - Add drained chickpeas and halved cherry tomatoes. Cover and simmer gently for 18 to 20 minutes, stirring occasionally, until vegetables are tender.
07 - Taste and adjust salt or spices as needed before serving.
08 - Serve hot, garnished with chopped fresh cilantro and lime wedges. Pair with rice or naan if desired.

# Tips for Success:

01 -
  • It transforms whatever vegetables you have on hand into something rich, aromatic, and deeply satisfying without any complicated techniques.
  • The coconut milk creates a silky sauce that clings to every vegetable, chickpea, and grain of rice you serve it with.
  • You can taste the layers of spice without any single flavor overpowering the others, making every bite feel balanced and intentional.
  • It reheats beautifully the next day, sometimes tasting even better once the flavors have had time to settle and marry together.
02 -
  • Don't skip toasting the spices in the oil before adding the liquid, that one minute transforms them from dusty powders into something alive and aromatic.
  • If your sauce looks too thick, add a splash more broth or water, and if it's too thin, let it simmer uncovered for a few extra minutes to concentrate the flavors.
  • Taste before serving, because depending on your curry powder blend, you may need a little extra salt or a squeeze of lime to bring everything into balance.
03 -
  • Use full-fat coconut milk for the creamiest, most luxurious sauce, lite versions just don't have the same richness or body.
  • If you want deeper flavor, toast whole cumin seeds in the oil before adding the onion, then continue with the recipe as written.
  • Always have lime wedges ready, that final bright squeeze is what takes the curry from good to something you'll crave again tomorrow.

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