Steamed Ginger-Turmeric Vegetables with Coconut Drizzle

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Brightly steamed seasonal vegetables infused with fresh ginger and turmeric, finished with a creamy coconut drizzle for a vibrant vegan side. This Asian Fusion-inspired vegan recipe, ready in about 16 minutes, pairs broccoli florets, carrot slices, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 2, 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

• 1 cup broccoli florets
• 1 cup carrot slices
• 1 cup snap peas
• 1 tbsp fresh ginger, grated
• 1 tsp fresh turmeric, grated
• 0.25 cup coconut milk
• 1 tbsp lime juice
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper

Instructions

1. Step 1: Bring 2 inches of water to a boil in a steamer pot. Place 1 cup broccoli florets, 1 cup carrot slices, and 1 cup snap peas in the steamer basket.
2. Step 2: Steam the vegetables for 5-6 minutes until they are bright in color and just tender.
3. Step 3: While vegetables steam, whisk together 0.25 cup coconut milk, 1 tbsp lime juice, 1 tbsp olive oil, 1 tbsp grated fresh ginger, 1 tsp grated fresh turmeric, 0.5 tsp salt, and 0.25 tsp black pepper in a small bowl until smooth.
4. Step 4: Transfer steamed vegetables to a serving bowl and drizzle the coconut-ginger-turmeric sauce evenly over the top.
5. Step 5: Toss gently to combine and serve warm, allowing the vibrant flavors to imbibe into the vegetables.