My coconut ginger vegetable curry is vivid, tremendous flavorful, and simple to make! Our recipe is filled with greens and recent taste, due to pink chili paste, ginger, coconut milk, and lime. A household favourite!
This straightforward vegetable curry is the reply once you need one thing hearty, actually tasty, and filled with numerous nutritious veggies. Our recipe takes inspiration from just a few areas, however I like to consider it as a Southeast Asian curry since we use Thai pink curry paste and coconut milk.
It is a good vegetable recipe to maintain in your again pocket for once you don’t have a plan for dinner however have a bunch of half-used veggies piling up within the fridge. It’s fast to make, mild, and recent. For extra curry recipes, see our favourite chicken curry, these curried chickpea bowls, and our Thai curried cauliflower.
Key Components
- Veggies: I all the time use a base of onion, however you’ll be able to swap within the different veggies I like to recommend within the recipe under if it is advisable. I like cauliflower because it soaks up all that scrumptious coconut curry sauce. Different veggies we like to incorporate are carrots, potatoes, tomatoes, and inexperienced beans or snap peas.
- Recent Garlic and Ginger: Retailer-bought curry paste already has some garlic and ginger added, however I like bumping up their taste within the curry, so I take advantage of a beneficiant quantity of minced or grated garlic and ginger.
- Purple Curry Paste and Turmeric: These add coloration and taste to the curry. You can also make your personal pink curry paste (recipe coming quickly) or use store-bought. I’ve Thai Kitchen curry paste at house, and I take advantage of dried turmeric.
- Coconut Milk: I like full-fat coconut milk for this. When looking for canned coconut milk, shake the cans. In the event you hear a number of liquid, skip it. In the event you shake the can and it’s fairly quiet, you’ve discovered a can with numerous scrumptious coconut cream, making this curry extra decadent and scrumptious.
- Fish Sauce: I’m a giant fan of fish sauce for seasoning all kinds of dishes, however I particularly find it irresistible for this creamy coconut ginger curry. I’ve Purple Boat fish sauce in my kitchen and find it irresistible.
Find out how to Make Vegetable Curry
When making this veggie curry, add the heartiest veggies first and comply with up with the extra delicate, quicker-cooking greens. I begin with my onions, carrots, and cauliflower and cook dinner them till they soften.
Then, stir in minced garlic, ginger, turmeric, and curry paste. Observe up with potatoes, coconut milk, and a little bit of water. Simmer all the pieces till tender, and end with recent chopped tomatoes and inexperienced beans.
Earlier than serving, I season it with fish sauce, cilantro, and lime juice to style. I like a great quantity of lime! For serving, I like plain white rice, our cilantro lime rice, or for much more coconut taste, this coconut rice!
Straightforward Vegetable Curry
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PREP
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COOK
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TOTAL
This vegetable curry is fast and filled with taste. We use store-bought Thai pink curry paste (Thai Kitchen), however in case you have your personal, be at liberty to make use of it. You might be additionally welcome to substitute inexperienced curry paste for the pink curry paste.
4 Servings
Watch Us Make the Recipe
You Will Want
1 ½ tablespoons coconut oil or vegetable oil
1 massive onion, halved and sliced
Half of a medium cauliflower, lower into florets
2 medium carrots, sliced
1 massive Yukon Gold potato, halved and thinly sliced
1 tablespoon minced garlic, 3 to 4 medium cloves
1 tablespoon minced recent ginger, 1-inch piece of ginger
1 teaspoon dried turmeric or substitute 1 tablespoon minced recent turmeric
1 ½ tablespoons pink curry paste, we use Thai Kitchen
1 (15-ounce) can full-fat coconut milk, about 1 ½ cups
1 to 1 ½ cups water or use broth
Handful of inexperienced beans or snap peas, trimmed and lower in half
1 cup chopped tomatoes, 3 small tomatoes
1 tablespoon fish sauce, we use Purple Boat
Handful recent cilantro leaves with tender stems, chopped
Juice of 1 lime or extra to style
Instructions
1Warmth the oil in a wok or large saucepan over medium-high warmth. When the oil shimmers, add the onions, carrots, and cauliflower florets. Cook dinner, stirring sometimes, till the greens start to tackle a bit of coloration and soften, about 8 minutes.
2Toss within the minced garlic, ginger, and turmeric. Cook dinner whereas tossing the spices across the pan for one minute.
3Add the curry paste, after which toss, ensuring that it has an opportunity to coat a lot of the greens.
4Stir within the potatoes, coconut milk, and 1 cup of water. Stir, after which convey to a simmer. Cook dinner, at a low simmer, till the potatoes are virtually tender, 5 to 10 minutes. If the curry appears too thick or there isn’t sufficient liquid, add one other 1/2 cup of water.
5Toss within the tomatoes and inexperienced beans, and cook dinner one other 3 to five minutes or till the inexperienced beans are vivid inexperienced and tender.
6End by stirring within the fish sauce, cilantro, and lime juice. Style and alter with extra fish sauce or lime juice if obligatory.
Adam and Joanne’s Ideas
- Storing: Refrigerate in an hermetic container for as much as three days or freeze for as much as one month.
- Vegan/Vegetarian substitution: Substitute the fish sauce for coconut aminos or a vegan fish sauce. It’s also possible to mimic the glutamates in fish sauce (wealthy, savory taste) by including soy sauce and mushroom powder. Right here’s our mushroom powder recipe. We suggest beginning with 1/2 tablespoon of soy sauce and a teaspoon or two of mushroom powder, after which add extra of every to style.
- Gluten-free: Make it possible for the curry paste and fish sauce you employ are gluten-free.
- The diet details supplied under are estimates
Vitamin Per Serving
Serving Dimension
1/4 of the recipe
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Energy
363
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Whole Fats
23.7g
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Saturated Fats
20.4g
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Ldl cholesterol
0mg
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Sodium
550.1mg
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Carbohydrate
35.8g
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Dietary Fiber
6.7g
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Whole Sugars
7.9g
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Protein
7.4g
