Vegetarian Coconut Curry Dish (Printable Version)

Colorful vegetables simmered in a creamy coconut sauce for a hearty and wholesome main dish.

# What You'll Need:

→ Vegetables

01 - 1 medium onion, finely chopped
02 - 2 cloves garlic, minced
03 - 1-inch piece ginger, grated
04 - 1 large carrot, sliced
05 - 1 red bell pepper, diced
06 - 1 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 tbsp vegetable oil
12 - 2 tbsp curry powder
13 - 1 tsp ground cumin
14 - 1/2 tsp ground turmeric
15 - 1/2 tsp chili powder (optional)
16 - 1/2 tsp salt
17 - 1/4 tsp 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 onion and cook for 3 to 4 minutes until translucent.
02 - Stir in garlic and ginger, cooking for 1 minute until fragrant.
03 - Add curry powder, cumin, turmeric, chili powder, salt, and black pepper. Stir continuously and cook for 1 minute.
04 - Combine carrot, bell pepper, zucchini, cauliflower, and green beans. Stir to evenly coat with spices.
05 - Pour in coconut milk and vegetable broth. Bring to a gentle simmer.
06 - Incorporate chickpeas and cherry tomatoes. Cover and simmer gently for 18 to 20 minutes, stirring occasionally until vegetables are tender.
07 - Taste and modify seasoning as needed.
08 - Garnish with fresh cilantro and lime wedges. Serve hot with rice or naan.

# Expert Insights:

01 -
  • It turns whatever vegetables you have on hand into something warm and deeply satisfying.
  • The house smells incredible while it simmers, like youve been cooking all day when you havent.
  • Leftovers taste even better the next day after the flavors have had time to settle in together.
02 -
  • Dont skip toasting the spices in the oil, thats where the depth of flavor comes from.
  • If the curry looks too thick, add a splash more broth or water until it reaches the consistency you like.
  • Let it simmer gently, not at a rolling boil, or the vegetables will turn to mush before the flavors meld.
03 -
  • Use full-fat coconut milk for the creamiest, richest sauce that clings to every vegetable.
  • Taste the curry right before serving and add a pinch more salt or a squeeze of lime to brighten everything up.
  • If youre meal prepping, cook the rice separately and store it apart so it doesnt soak up all the sauce.

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