Description
A vibrant and creamy Coconut Curry packed with fresh vegetables, aromatic spices, and a rich coconut milk base. This versatile dish can be made with tofu, chickpeas, or chicken, making it perfect for various dietary preferences. Ready in just 30 minutes, it’s a comforting and wholesome meal ideal for weeknight dinners.
Ingredients
Scale
Main Ingredients
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 bell pepper, sliced
- 1 medium zucchini, sliced
- 1 cup carrots, sliced
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk (full-fat for extra creaminess)
- 1/2 cup vegetable or chicken broth
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 teaspoon turmeric powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
- 1 cup cubed tofu, chickpeas, or cooked chicken
Instructions
- Heat Aromatics: In a large skillet or pot, heat the coconut oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes, to develop a sweet and tender base.
- Add Garlic and Ginger: Stir in the minced garlic and ginger, cooking for 1 minute until fragrant, enhancing the curry’s aromatic profile.
- Sauté Vegetables: Add the sliced bell pepper, zucchini, and carrots. Sauté for 5-6 minutes until the vegetables start to soften but still hold their texture.
- Incorporate Curry Paste: Stir in the red curry paste, mixing well to evenly coat the vegetables and release its bold flavors.
- Add Liquids and Seasonings: Pour in the coconut milk and broth, stirring to combine. Add soy sauce, turmeric powder, salt, and pepper to create a balanced and creamy sauce.
- Simmer the Curry: Bring the mixture to a gentle simmer. Cook for 10-12 minutes until the vegetables are tender and the flavors meld beautifully together.
- Add Protein: If using tofu, chickpeas, or cooked chicken, add them now. Simmer for another 3-5 minutes to heat the protein through and infuse with curry flavors.
- Garnish and Serve: Finish by garnishing with fresh chopped cilantro and serving with lime wedges. This curry pairs wonderfully with steamed rice or warm naan bread. Enjoy!
Notes
- For a vegan version, use tofu or chickpeas and a vegetable broth.
- To make it gluten-free, ensure you use tamari instead of soy sauce.
- Adjust the level of red curry paste to make the curry milder or spicier according to your preference.
- Full-fat coconut milk provides a richer and creamier curry, but light coconut milk can be used for a lighter version.
- Leftovers can be refrigerated for up to 3 days and taste even better the next day as flavors deepen.
