Description
This vibrant and creamy Coconut Curry recipe combines rich coconut milk with fragrant spices and fresh vegetables, making it a delicious and nutritious vegan and gluten-free main course. It’s easy to prepare on the stovetop, perfect for a wholesome weeknight dinner or meal prep.
Ingredients
Scale
Base Ingredients
- 1 tablespoon coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices and Seasonings
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon chili flakes (optional)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon lime juice
Liquids
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup vegetable or chicken broth
Main Ingredients
- 2 cups mixed vegetables (like bell pepper, carrots, broccoli)
- 1 can (15 oz) chickpeas, drained and rinsed (or diced chicken)
Garnish and Serving
- Fresh cilantro for garnish
- Lime wedges for garnish
- Cooked jasmine or basmati rice for serving
Instructions
- Heat the base ingredients: In a large skillet or pot, heat the coconut oil over medium heat. Add the diced onion and sauté for 4–5 minutes until soft and translucent, creating a flavorful foundation for the curry.
- Add aromatics: Stir in the minced garlic and grated ginger and cook for another 30 seconds until fragrant, enhancing the curry’s depth of flavor.
- Toast the spices: Add the red curry paste, ground turmeric, ground cumin, and optional chili flakes. Stir continuously for 1 minute to toast the spices, releasing their vibrant aromas.
- Combine liquids and seasonings: Pour in the coconut milk, vegetable or chicken broth, soy sauce or tamari, and lime juice. Stir until the sauce is smooth and well combined. Bring the mixture to a gentle simmer to meld the flavors.
- Add vegetables and protein: Incorporate the mixed vegetables and chickpeas (or diced chicken) into the simmering sauce. Cook for 10–15 minutes until the vegetables are tender and the curry thickens slightly.
- Adjust seasoning and serve: Taste the curry and adjust seasoning with additional lime juice or salt if needed. Serve hot over cooked jasmine or basmati rice, garnished with fresh cilantro and lime wedges for a bright finish.
Notes
- Customize with your favorite vegetables or proteins like shrimp, tofu, or beef for variety.
- For an extra creamy curry, add a spoonful of peanut butter or extra coconut cream.
- This dish keeps well in the refrigerator for up to 4 days and freezes beautifully for convenient meal prep.
Nutrition
- Serving Size: 1 bowl (without rice)
- Calories: 390
- Sugar: 6g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
