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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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/vegetable-curry-with-coconut-milk-and-assorted-veggies-recipe/