My coconut ginger vegetable curry is brilliant, tremendous flavorful, and simple to make! Our recipe is filled with greens and recent taste, due to crimson 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 a lot of nutritious veggies. Our recipe takes inspiration from a number of areas, however I like to consider it as a Southeast Asian curry since we use Thai crimson curry paste and coconut milk.
This can be 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 hen curry, these curried chickpea bowls, and our Thai curried cauliflower.
Key Substances
- 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 beneath if it’s essential to. 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.
- Contemporary 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 exploit a beneficiant quantity of minced or grated garlic and ginger.
- Pink Curry Paste and Turmeric: These add coloration and taste to the curry. You can also make your personal crimson curry paste (recipe coming quickly) or use store-bought. I’ve Thai Kitchen curry paste at residence, and I exploit dried turmeric.
- Coconut Milk: I like full-fat coconut milk for this. When purchasing for canned coconut milk, shake the cans. For those who hear a whole lot of liquid, skip it. For those who shake the can and it’s fairly quiet, you’ve discovered a can with a lot of scrumptious coconut cream, making this curry extra decadent and scrumptious.
- Fish Sauce: I’m a giant fan of fish sauce for seasoning all types of dishes, however I particularly like it for this creamy coconut ginger curry. I’ve Pink Boat fish sauce in my kitchen and like it.
Tips on how to Make Vegetable Curry
When making this veggie curry, add the heartiest veggies first and observe 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 the whole lot 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 very good quantity of lime! For serving, I like plain white rice, our cilantro lime rice, or for much more coconut taste, this coconut rice!
Simple 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 crimson curry paste (Thai Kitchen), however if 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 crimson 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 crimson 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 Pink 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. Prepare 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. Prepare 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 many of the greens.
4Stir within the potatoes, coconut milk, and 1 cup of water. Stir, after which carry to a simmer. Prepare 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 brilliant 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 crucial.
Adam and Joanne’s Suggestions
- 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. You may as well mimic the glutamates in fish sauce (wealthy, savory taste) by including soy sauce and mushroom powder. Right here’s our mushroom powder recipe. We advocate 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: Be sure that the curry paste and fish sauce you employ are gluten-free.
- The diet info offered beneath are estimates
Vitamin Per Serving
Serving Measurement
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
