Easy Mixed Vegetable Curry with Coconut Milk
Easy vegetable curry made with fresh summer produce simmered in a creamy coconut milk sauce with yellow curry powder, fresh ginger and lime. A simple satisfying vegan dinner ready in under 30 minutes.
Servings: 4
Ingredients
- 1 Tablespoon olive or avocado oil
- 1 red onion chopped into large chunks
- 1 Tablespoon peeled and finely chopped ginger
- 2 cloves garlic finely chopped
- 1 ½ Tablespoons yellow curry powder
- 1 Tablespoon arrowroot powder or cornstarch optional*
- ½ cup vegetable broth or bone broth*
- 1 ½ cups full-fat canned coconut milk
- 3 cups chopped eggplant about 1/2 of a medium eggplant
- 1 medium zucchini or summer squash cut into 1/4-inch chunks or slices
- 1 ½ cups mushrooms quartered
- ½ cup red bell pepper seeded and chopped into chunks
- ¼ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon lime zest
- 1 Tablespoon lime juice
- ¼ cup chopped fresh basil or cilantro
- 2-3 cups rice white jasmine rice, brown rice or cauliflower rice
- Sriracha for serving
Instructions
- Heat oil in a large skillet over medium-high heat. Add the onion, ginger and garlic and cook for 3 to 4 minutes until fragrant and soft. Stir in the curry powder and cook for one additional minute.1 Tablespoon olive or avocado oil, 1 red onion, 1 Tablespoon peeled and finely chopped ginger, 2 cloves garlic, 1 ½ Tablespoons yellow curry powder
- Whisk the arrowroot powder into the vegetable broth if using. Add the broth mixture, coconut milk, vegetables, salt and pepper to the skillet and stir to combine.1 Tablespoon arrowroot powder or cornstarch, ½ cup vegetable broth, 1 ½ cups full-fat canned coconut milk, 3 cups chopped eggplant, 1 medium zucchini or summer squash, 1 ½ cups mushrooms, ½ cup red bell pepper, ¼ teaspoon sea salt, ½ teaspoon black pepper
- Bring to a simmer and cook for 10 to 15 minutes until the vegetables are tender. Stir in the lime zest and lime juice just before serving. Taste and adjust salt as needed.½ teaspoon lime zest, 1 Tablespoon lime juice
- Spoon rice into serving bowls and top with the vegetable curry. Garnish with fresh basil or cilantro and serve with sriracha if desired.¼ cup chopped fresh basil, 2-3 cups rice, Sriracha for serving
Notes
- Arrowroot powder: I like adding arrowroot powder to this curry to help thicken the sauce, but it's not necessary. If you omit it, the broth won't thicken as much but it will still be delicious!
- Storage: Store in an airtight container in the fridge for up to 4 to 5 days or freeze for up to 3 months. Reheat on the stovetop with a splash of broth and a fresh squeeze of lime.
Nutrition
Serving: 1/4 of recipe with jasmine rice | Calories: 396kcal | Carbohydrates: 62g | Protein: 7g | Fat: 15g | Sodium: 369mg | Fiber: 4g | Sugar: 5g