Coconut Curry Vegetables

Experience a symphony of flavors with our Coconut Curry Vegetables, a delightful blend of fresh vegetables bathed in a rich and aromatic coconut curry sauce. This recipe is a culinary journey that balances the creaminess of coconut milk with the warmth of curry spices, creating a dish that is both comforting and exotic.

Coconut Curry Vegetables

Coconut Curry Vegetables


  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 1 bell pepper, thinly sliced
  • 1 zucchini, diced
  • 1 cup cauliflower florets
  • 1 can (14 oz) chickpeas, drained and rinsed
  • 1 cup coconut milk
  • 3 tablespoons red curry paste
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste


  1. Heat vegetable oil in a large pan over medium heat.
  2. Sauté garlic and ginger until fragrant.
  3. Add curry paste and stir for 1-2 minutes.
  4. Pour in coconut milk, soy sauce, and brown sugar. Stir until well combined.
  5. Add vegetables and chickpeas. Simmer until vegetables are tender but still crisp.
  6. Season with salt and pepper to taste.
  7. Serve over rice or noodles and enjoy your Coconut Curry Vegetables!

Prep time: 15 minutes | Cook time: 20 minutes

Yield: 4 servings

Nutritional Information (per serving):

Calories: 320kcal | Carbohydrates: 35g | Protein: 9g | Fat: 18g | Saturated Fat: 12g | Fiber: 8g | Sugar: 8g

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