A veggie curry packed with flavor that will convert even the most die-hard meat lover! Mix up the veggies with whatever you have on hand for a quick dinner any night of the week.
Thai Vegetable Coconut CurryPrint Grocery List Print Recipe
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 tablespoons red curry paste
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric powder
- 2 cloves garlic, minced
- Pinch of cayenne
- 2 teaspoons kosher salt
- 4 carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 cauliflower, florets
- 1 celeriac, peeled and cubed (or substitute 2 parsnips)
- 4 cups vegetable broth
- 1 can coconut milk (full fat)
- ¼ cup cilantro, chopped
- 1 can garbanzo beans
- 1 medium head curly kale, leaves only, finely chopped
- Salt & pepper to taste
- Juice of 1 lime
- Crushed red pepper flakes
- Fresh cilantro
In a large Dutch oven, sauté the onion until it starts to soften. Once the onion is softened, add the curry, ginger, garlic, turmeric, salt and pinch of cayenne. Cook for one minute until the spices become fragrant.
Add the carrots, celery, and cauliflower and stir to coat the vegetables with the spices. Cook for about 5 minutes until the vegetables begin to soften. Add the cilantro and garbanzo beans and stir to incorporate. Then add broth and coconut milk. The liquid should cover the vegetables, if it doesn’t add more broth and/or coconut milk. Bring to a boil, then cover and simmer for about 15-20 minutes or until all the vegetables are tender and can be pierced with a fork. Turn off the heat and add the kale. Cover for 2-3 minutes, to allow the kale time to wilt and soften a bit. Stir in the lime juice and season to taste with salt and pepper.
Serve hot with extra lime slices, cilantro and crushed red pepper flakes.