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Vegetable Curry

Vegetable Curry

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dishes
Servings: 2


  • 1 13.5- oz. can coconut milk
  • 2 Tbsp. red curry paste
  • ½ tsp. turmeric
  • 3 cups finely chopped broccoli florets
  • 1 cup thinly sliced carrots
  • 1 cup snowpeas halved on a diagonal
  • 1 15- oz. can chickpeas drained and rinsed
  • 1 small fresh red chile seeds removed, sliced (optional)
  • 2 tsp. lime juice
  • Fine sea salt and freshly ground black pepper
  • Rice, cauliflower rice or rice noodles for serving (optionsl
  • ¼ cup fresh basil leaves chopped (optional)


  • Warm a large skillet over medium heat. Add coconut milk, curry paste, and turmeric. Stir well, bring to a boil, then reduce heat and simmer for 5 minutes.
  • Add broccoli, carrots, snowpeas, chickpeas and chile, if using. Cover and cook for 8 to 10 minutes, or until vegetables are soft, stirring once or twice. Stir in lime juice and season with salt and pepper.
  • Serve curry over rice, cauliflower rice or noodles, if desired, garnished with fresh basil.

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