Green Veggie Curry

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5 from 2 votes

Green Veggie Curry

With warming spices, creamy coconut milk, and tasty veggies, you can't go wrong with a comforting curry!
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Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Meal Type: Dinner, Lunch
Special: 30 Minutes or Less, Gluten-Free, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Stove
Ingredient: bell pepper, Coconut, Zucchini
Servings: 4
Ingredients
  • 1 tablespoon(s) light oil (such as canola or vegetable)
  • 1 large red onions thinly sliced
  • 1 tablespoon(s) fresh ginger minced or grated
  • 2 tablespoon(s) Thai yellow curry paste (check to make sure it's vegan)
  • 1 teaspoon(s) brown sugar
  • 2 green bell peppers sliced
  • 2 zucchinis sliced
  • 2 cup(s) fresh or frozen green beans trimmed and halved
  • 1 400ml can(s) full-fat coconut milk
  • ยฝ cup vegetable broth
  • 2 tablespoon(s) soy sauce (gluten-free if preferred)
  • 1/2 lime juiced
  • 1/4 cup(s) roasted salted peanuts roughly chopped
US Customary - Metric
Instructions
  • Heat the oil in a large pot over medium heat. Add the onion and stir-fry for 3-4 minutes until soft. Add the ginger and yellow curry paste along with the sugar, cook for a further minute.
  • Now, add the green peppers, zucchini, and green beans, and cook for a further 3-4 minutes. Stir in the coconut milk and vegetable broth. Reduce the heat and simmer gently until the curry has thickened slightly and the vegetables are tender, approximately 4-5 minutes. Tip: if you like a thicker curry sauce, mix 1 tablespoon cornstarch with 3 tablespoons water and stir into the curry, and cook for a few minutes more until thickened slighlty.
  • When the curry is ready, stir through the soy sauce and add a squeeze of lime juice. Taste and add more lime juice if needed. Garnish with peanuts, and serve with rice or quinoa.
Notes
Tip: to make this even more flavorful, try adding 2 whole star anise to the pot when cooking your rice. The flavor will infuse into the rice. Remove and discard the star anise before serving.
Oil-free: to make oil-free omit the oil and do a water or broth sautรฉ instead. Use an oil-free curry paste.
Nut-free: to make nut-free, omit the peanuts. Garnish with sesame seeds instead if desired.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 363kcal | Carbohydrates: 23g | Protein: 9g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 688mg | Potassium: 873mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2045IU | Vitamin C: 80mg | Calcium: 97mg | Iron: 5mg
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