Vegetable Curry with Coconut Milk and Assorted Veggies Recipe

Introduction

This vibrant vegetable curry is a comforting and flavorful dish that’s perfect for any day of the week. Made with a variety of fresh vegetables and simmered in creamy coconut milk infused with Thai red curry paste, it’s both satisfying and wholesome. Serve it over jasmine rice for a complete meal that’s sure to please.

Ingredients

• 1 tbsp. neutral oil
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, finely chopped
• 1 (1″) piece ginger, peeled, finely chopped
• 3 to 4 tbsp. Thai red curry paste, or 1 (4-oz. jar) Thai Kitchen red curry paste
• 2 (14.5-oz.) cans full-fat coconut milk
• 1 cup low-sodium vegetable broth
• 2 tsp. granulated sugar
• 1 medium carrot, sliced into coins (about 1 cup)
• 1 medium Yukon Gold potato, cut lengthwise into quarters, then sliced crosswise (about 1 cup)
• 1 small head broccoli, cut into florets
• 1 medium red bell pepper, seeds and ribs removed, cut into 1″ pieces (about 1 cup)
• 3 oz. green beans, halved crosswise (about 1 cup)
• 3 tbsp. reduced-sodium soy sauce or fish sauce (optional)
• Cooked rice (preferably jasmine) and fresh cilantro, for serving

Instructions

1. Step 1: In a large pot over medium heat, heat the oil. Add the sliced onion, chopped garlic, and ginger. Cook, stirring frequently, until fragrant and softened, about 3 minutes.
2. Step 2: Stir in the Thai red curry paste, breaking it up and mixing evenly with the aromatics.
3. Step 3: Add the coconut milk, vegetable broth, and sugar. Bring the mixture to a boil over medium-high heat.
4. Step 4: Add the sliced carrot and potato to the pot. Reduce heat to low and let simmer, stirring occasionally, until the curry thickens slightly and the flavors meld, about 15 minutes.
5. Step 5: Add the broccoli florets, red bell pepper pieces, and green beans. Continue cooking, stirring occasionally, until the vegetables are tender, about 5 more minutes.
6. Step 6: Stir in soy sauce or fish sauce if using, adjusting seasoning to taste.
7. Step 7: Serve the vegetable curry over cooked jasmine rice and garnish with fresh cilantro.

Tips & Variations

• For a protein boost, add tofu cubes or cooked chickpeas along with the vegetables.
• Adjust the amount of curry paste based on your preferred spice level.
• Use light coconut milk for a lower-fat option, though the curry will be less rich.
• Swap in other vegetables like zucchini, snap peas, or eggplant depending on seasonality and preference.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over medium heat, adding a splash of water or broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegetarian or vegan?

Yes, this recipe is naturally vegetarian and can be made vegan by using vegetable broth and skipping fish sauce or substituting it with soy sauce.

What can I serve with this vegetable curry?

Jasmine rice is a classic accompaniment, but you can also serve it with basmati rice, quinoa, or naan bread for a hearty meal.

Vegetable Curry with Coconut Milk and Assorted Veggies Recipe

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★★★★★

4.6 from 73 reviews

This vibrant and creamy Vegetable Curry combines a medley of fresh vegetables in a rich Thai red curry sauce made with coconut milk and aromatic spices. Perfectly balanced with a hint of sweetness and a touch of heat, it’s a comforting, wholesome meal served best over jasmine rice and garnished with fresh cilantro.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetable Curry Ingredients

• 1 tbsp. neutral oil
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, finely chopped
• 1 (1″) piece ginger, peeled, finely chopped
• 3 to 4 tbsp. Thai red curry paste, or 1 (4-oz.) jar Thai Kitchen red curry paste
• 2 (14.5-oz.) cans full-fat coconut milk
• 1 cup low-sodium vegetable broth
• 2 tsp. granulated sugar
• 1 medium carrot, sliced into coins (about 1 cup)
• 1 medium Yukon Gold potato, cut lengthwise into quarters, then sliced crosswise (about 1 cup)
• 1 small head broccoli, cut into florets
• 1 medium red bell pepper, seeds and ribs removed, cut into 1″ pieces (about 1 cup)
• 3 oz. green beans, halved crosswise (about 1 cup)
• 3 tbsp. reduced-sodium soy sauce or fish sauce (optional)

To Serve

• Cooked jasmine rice
• Fresh cilantro, for garnish

Instructions

1. Prepare aromatics and curry base: In a large pot over medium heat, warm the neutral oil. Add the thinly sliced onion, finely chopped garlic, and ginger. Cook, stirring frequently, until the mixture is fragrant and softened, about 3 minutes. Add the Thai red curry paste and stir thoroughly to break it up and evenly combine with the aromatics.
2. Add liquids and initial vegetables: Pour in the full-fat coconut milk, low-sodium vegetable broth, and granulated sugar. Bring this mixture to a boil over medium-high heat. Once boiling, add the sliced carrots and Yukon Gold potatoes. Reduce the heat to low to maintain a gentle simmer. Stir occasionally and let the curry cook until it has slightly thickened and the flavors meld together, approximately 15 minutes.
3. Add remaining vegetables and finish: Incorporate the broccoli florets, red bell pepper pieces, and green beans into the curry. Continue to cook, stirring occasionally, until all vegetables are tender yet retain some bite, about 5 more minutes. If desired, stir in reduced-sodium soy sauce or fish sauce to enhance the umami flavors.
4. Serve: Spoon cooked jasmine rice into bowls and ladle the flavorful vegetable curry over the top. Garnish with fresh cilantro before serving.
5. Make ahead and reheating instructions: The curry can be prepared up to 2 days in advance. Store in an airtight container in the refrigerator. To reheat, place the curry in a pot over medium heat, stirring occasionally and adding water if necessary to loosen the sauce.

Notes

• Use full-fat coconut milk for the richest and creamiest texture.
• Adjust the amount of curry paste according to your preferred spice level.
• Vegetables can be varied based on seasonal availability or personal preference.
• For a gluten-free version, ensure soy sauce is gluten-free or substitute with tamari.
• For added protein, consider adding tofu or chickpeas during the last few minutes of cooking.
• This curry pairs beautifully with jasmine rice but can also be enjoyed with brown rice or rice noodles.

Keywords: vegetable curry, Thai red curry, coconut curry, vegetarian curry, easy curry recipe, stovetop curry