Yellow Vegetable Coconut Curry

⏱ 45 min · 🍽️ 4 Servings · 🧂 15 Ingredients

Ingredients

  • 30 ml coconut oil
  • 1 piece onion
  • 2 cloves garlic
  • 20 g ginger
  • 60 g yellow curry paste
  • 1 can coconut milk (400 ml)
  • 200 ml vegetable stock
  • 300 g baby potatoes
  • 400 g cauliflower
  • 1 piece red bell pepper
  • 1 piece zucchini
  • 10 ml soy sauce
  • 1 piece lime
  • 0.5 bunch cilantro
  • 1 pinch salt

Instructions

  1. Dice the onion, finely chop the garlic and ginger. Cut the potatoes into bite-sized pieces, the cauliflower into florets, and the pepper and zucchini into chunks. Sweat the onion in the coconut oil until translucent.
  2. Add the garlic, ginger and curry paste and fry until fragrant and the oil takes on a golden tint.
  3. Pour in the coconut milk and stock, add the potatoes and cauliflower, cover and simmer.
  4. Stir in the pepper and zucchini and simmer uncovered until all the vegetables are tender but still have some bite.
  5. Season with the soy sauce, lime juice and salt, and finish with roughly chopped cilantro. Basmati rice makes the perfect side.
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Yellow Vegetable Coconut Curry – Recipe and image AI-created, editorially reviewed
📖 Culinse

🤖 Recipe and image AI-created, editorially reviewed · About our AI transparency

vegancurryquickasian

Yellow Vegetable Coconut Curry

A mellow vegan curry built on yellow curry paste and creamy coconut milk, loaded with summer vegetables: cauliflower, bell pepper, zucchini and baby potatoes. On the table, steaming, in half an hour..

⏱

Cook time

45 min

🍽️

Servings

4

🧂

Ingredients

15

View Original ↗

Nutrition

per serving

345 kcal

Calories

6 g

Protein

25 g

Fat

24 g

Carbs

Ingredients

For 4 servings

Estimated cost~€5.60 · ~€1.40/serving
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Instructions

  1. 1

    Dice the onion, finely chop the garlic and ginger. Cut the potatoes into bite-sized pieces, the cauliflower into florets, and the pepper and zucchini into chunks. Sweat the onion in the coconut oil until translucent.

  2. 2

    Add the garlic, ginger and curry paste and fry until fragrant and the oil takes on a golden tint.

  3. 3

    Pour in the coconut milk and stock, add the potatoes and cauliflower, cover and simmer.

  4. 4

    Stir in the pepper and zucchini and simmer uncovered until all the vegetables are tender but still have some bite.

  5. 5

    Season with the soy sauce, lime juice and salt, and finish with roughly chopped cilantro. Basmati rice makes the perfect side.

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