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This Easy Coconut Curry Vegetables and Beans recipe is a delicious mix of vegetables simmered in a silky coconut curry sauce.  Coconut vegetable curry is great served as a side dish with rice or quinoa and grilled chicken or you can serve it as a vegan main.

A yellow Dutch oven filled with vegetable coconut curry.

This coconut vegetable curry recipe is a richly flavored mix of vegetables and soft buttery cannellini beans simmered in a simple curry sauce.

A yellow Dutch oven filled with stew.

Coconut Vegetable Curry Recipe

  • 3 tablespoons coconut oil
  • 1/2 onion, diced
  •  2 teaspoons garlic, minced
  •  1 teaspoon fresh ginger, peeled and minced
  •  1 cup broccoli florettes
  •  1 cup lacinato kale, thinly sliced
  •  1 large carrot, peeled and thinly sliced
  •  ½ red pepper, thinly sliced
  •  2 14-ounce cans coconut milk
  •  3 tablespoons red curry paste
  •  2 teaspoons curry powder
  •  juice of 1 lime
  •  1 zucchini, thinly sliced
  •  1 15-ounce can cannellini beans

 How To Make Vegetable Coconut Curry

  1. Heat the oil in a large skillet or Dutch oven.
  2. Add the onions, broccoli, kale, carrots, red peppers  and sauté over medium-high heat 5-6 minutes until veggies are tender.
  3. Add garlic and cook another minute or so until garlic is fragrant.
  4. Add coconut milk, red curry paste, lime juice, curry powder and beans.
  5. Add the beans and continue to cook for another 3 to 5 minutes, or until the beans are heated through.
  6. Serve warm over rice or quinoa and top with almonds, hemp seeds and cilan

Looking for More Curry Recipes?

Coconut Curry Veggies and Beans
Yield: 4 servings

Coconut Curry Veggies and Beans

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 3 tablespoons coconut oil
  • 1/2 onion, diced
  • 2 teaspoons garlic, minced
  • 1 teaspoon fresh ginger, peeled and minced
  • 1 cup broccoli florettes
  • 1 cup lacinato kale, thinly sliced
  • 1 large carrot, peeled and thinly sliced
  • ½ red pepper, thinly sliced
  • 2 14-ounce cans coconut milk
  • 3 tablespoons red curry paste
  • 2 teaspoons curry powder
  • juice of 1 lime
  • 1 zucchini, thinly sliced
  • 1 15-ounce can cannellini beans
  • 1/4 cup raw almonds
  • 4 tablespoons hemp seeds
  • fresh cilantro sprigs for garnish

Instructions

  1. Heat the oil in a large skillet or Dutch oven.
  2. Add the onions, broccoli, kale, carrots, red peppers  and sauté over medium-high heat 5-6 minutes until veggies are tender.
  3. Add garlic and cook another minute or so until garlic is fragrant.
  4. Add coconut milk, red curry paste, lime juice, curry powder and beans.
  5. Add the beans and continue to cook for another 3 to 5 minutes, or until the beans are heated through.
  6. Serve warm over rice or quinoa and top with almonds, hemp seeds and cilantro.
© Deborah
Category: Dinner