One-Pot Coconut Curry Vegetables
Vibrant seasonal vegetables simmered in a fragrant coconut-curry broth with ginger and lime, ready in 20 minutes for a vibrant vegetarian feast. This asian-inspired vegetarian (vegetarian) ready in about 30 minutes pairs (13.5 oz) coconut milk, curry paste, minced ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups, chopped (carrots, bell peppers, broccoli) mixed vegetables
- 1 can (13.5 oz) coconut milk
- 2 tbsp curry paste
- 1 tbsp, minced ginger
- 2, minced garlic cloves
- 1, juice and zest lime
- 1/2 cup vegetable broth
- 1 tsp coconut sugar
- 1 tsp sesame oil
- 1/4 cup, chopped fresh cilantro
- 1/4 tsp salt
Instructions
- Step 1: Heat 1 teaspoon sesame oil in a large skillet over medium heat. Add 2 minced garlic cloves and 1 tablespoon minced ginger, cooking for 1 minute until fragrant.
- Step 2: Stir in 2 tablespoons curry paste and cook for 30 seconds until deeply aromatic, stirring constantly to avoid burning.
- Step 3: Add 3 cups chopped mixed vegetables, 1/2 cup vegetable broth, and 1 teaspoon coconut sugar. Cook for 3 minutes, stirring occasionally, until vegetables begin to soften.
- Step 4: Pour in 1 can (13.5 oz) coconut milk and 1 tablespoon lime zest. Bring to a gentle simmer, then reduce heat to low.
- Step 5: Simmer uncovered for 10 minutes, stirring occasionally, until vegetables are tender-crisp and sauce has thickened slightly.
- Step 6: Stir in 1 tablespoon lime juice, 1/4 teaspoon salt, and 1/4 cup chopped cilantro. Serve immediately with rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Coconut Curry Vegetables take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Coconut Curry Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (13.5 oz) coconut milk from drying out.
Can I substitute ingredients in One-Pot Coconut Curry Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Coconut Curry Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Coconut Curry Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
