- 2 Tablespoons Virgin Coconut Oil/Vegetable Oil
- 3 teaspoons Curry Powder
- 2 teaspoons Turmeric Powder
- 2 teaspoons Sea Salt
- 0.5 teaspoon Ground Black Pepper
- 1 Tablespoon Coconut Sugar
- 1 Red Onion
- 2 Carrots
- 8 mini (or 2 large) Mini Sweet Peppers (Bell Peppers)
- 15 oz can Full Fat Coconut Milk
- 0.3 cup Frozen Shelled Edamame
- 2 Tablespoons, chopped Fresh Cilantro
- 1 Tablespoon Black Sesame Seeds
This is my no-fuss, creamy and slightly sweet vegetable coconut curry.
This curry recipe is vegetarian, dairy free and fully plant-based.
Everything is done in one skillet and it takes less than 30 minutes!
The sauce is made with coconut milk for that rich and creamy result. It also adds a slight sweetness and hint of coconut.
The bright vegetables like peppers and carrots provide added nutrients.
Bell peppers are rich in many vitamins and antioxidants, especially vitamin C and various carotenoids.
For this reason, they may have several health benefits, such as improved eye health and reduced risk of several chronic diseases.
Carrots have calcium, vitamin K and are packed with fiber.
It’s the fiber in carrots that can help keep blood sugar levels under control.
The vitamin A and beta-carotene aids eye health and also strengthens our bones.
The edamame is rich in healthy fiber, antioxidants, and adds some protein to this dish.
Adding extra firm tofu cubes is also a great addition as it adds plant-based protein.
Serve with vegetable coconut curry with quinoa, white or brown rice for a complete meal.
For questions or feedback, feel free to send me a direct message via Instagram.
You can also leave your recipe review in the comment section below.
Prep Your Veggies
Wash and peel the carrots then slice into bite-size pieces. I like cutting them at a diagonal.
Wash the bell peppers and chop, also peel and roughly chop your red onion.
If you are adding edamame, now is the time to move it to a bowl to allow it to defrost.
Now is also the time to start cooking your quinoa or rice as it will cook while you make the coconut curry.
Toast Your Spices
Heat up a large skillet and add your coconut or vegetable oil.
Once the oil is hot, turn down the heat to medium-high then add the curry and turmeric powders.
'Toasting' your spices will intensify the flavors. Stir and toast the spices for 30 seconds of so.
Next, add the salt, pepper, coconut sugar (you can also use regular sugar or honey) and red onion.
Stir and cook for about one minute.
Add The Veggies and Coconut Milk
Add the chopped carrots, stir to coat them in the spice mixture then add the coconut milk.
You can also add the bell peppers now, though I prefer to add them later so they retain their crunch.
Lower the heat to medium and allow the curry to simmer for 5-7 minutes.
Now get a spoon and taste test. You may want to adjust the seasoning at this point.
Lastly, add the edamame as it is already cooked and only needs to be reheated. I also add the bell peppers at this point.
Stir and cook for another couple of minutes.