Description
This flavorful Coconut Curry is a Thai-inspired dish packed with vegetables, chickpeas, and aromatic spices in a creamy coconut broth. It’s a perfect balance of sweet, spicy, and savory flavors that pairs beautifully with jasmine rice.
Ingredients
Main Curry:
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup vegetable broth
- 2 medium carrots, sliced
- 1 red bell pepper, sliced
- 1 zucchini, chopped
- 1 cup chickpeas, cooked or canned, drained and rinsed
- 1 tablespoon soy sauce or tamari
- juice of 1 lime
- salt and pepper to taste
For Serving:
- Chopped cilantro for garnish
- Cooked jasmine rice
Instructions
- Heat the coconut oil: In a large skillet or pot over medium heat.
- Add spices: Red curry paste, turmeric, and cumin, stir well.
- Add vegetables: Carrots, bell pepper, zucchini, chickpeas. Simmer for 15–20 minutes.
Add onion, sauté until translucent. Stir in garlic and ginger until fragrant.
Pour in coconut milk and vegetable broth, stir until smooth.
Stir in soy sauce, lime juice, salt, and pepper. Serve over jasmine rice, garnished with cilantro.
Notes
- You can add tofu, chicken, or shrimp for extra protein.
- For a spicier curry, add a chopped chili or more curry paste.
