Vegetable Coconut Curry

Vegetable Coconut Curry

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Ingredients

Adjust Servings:
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
Optional
0.3 cup Frozen Shelled Edamame
2 Tablespoons, chopped Fresh Cilantro
1 Tablespoon Black Sesame Seeds

Vegetable Coconut Curry

  • 30 minutes
  • Serves 4
  • Medium

Ingredients

  • Optional

Directions

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This is my no-fuss, creamy and slightly sweet vegetable coconut curry.

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.

Th bright vegetables like peppers and carrots provide added nutrients.

The edamame is rich in healthy fiber, antioxidants, and adds some protein to this dish.

You can eat the curry as is or serve it over quinoa or rice.

This recipe is accidentally vegan!

Steps

1
Done

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.

2
Done

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.

3
Done

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.

4
Done

Serve

I love adding a bit of cilantro and black sesame seeds on top but this is completely optional.

Serve this curry with quinoa or rice.

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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4 Comments Hide Comments

Hi,
All looks so delicious, but I can’t find measures or quantities of ingredients needed.
Please advise!

Hi Susan, there is a plus (+) sign next to the Ingredients which will display all of the ingredients and measurements. The ingredients are listed right below the first image.

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