Easy Coconut Curry Vegetables and Beans

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.

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

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 Scalloped Potatoes
• Thai Coconut Curry Chicken
• Easy Coconut Curry and Beans
• Coconut Curry Broccoli Soup
• Curried Roasted Cauliflower Soup

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Yield: 4 servings

Coconut Curry Veggies and Beans

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

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.

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.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 761Total Fat: 62gSaturated Fat: 47gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 685mgCarbohydrates: 44gFiber: 10gSugar: 5gProtein: 20g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.