Vegetable Coconut Curry Recipe

Vegetable Coconut Curry Recipe

Vegetable Coconut Curry Recipe

Vegetable Coconut Curry Recipe

Our Vegetable Coconut Curry recipe uses roasted zucchini and cauliflower as the base of the dish. You can also use carrots, eggplant, okra, mushrooms, etc. The end result is a flavorful curry that is best served over jasmine rice.

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6 tablespoons coconut oil, divided
6 cups 1″ pieces of zucchini and cauliflower
1/2 teaspoon ground turmeric
2 tablespoons curry powder
2 teaspoons ground coriander
1 medium onion, diced
2 garlic cloves, peeled and sliced into thin strips
1 2″-piece ginger, peeled and grated
1 habanero, stemmed, seeded and diced
1 13.5 ounce can unsweetened coconut milk
1.5 cups vegetable broth
1.5 tablespoons honey
15-ounce frozen green peas
1 bunch cilantro, rough chopped
1 lime juiced
Kosher Salt
Freshly ground black pepper
*Cooked jasmine rice for serving


1. Preheat oven to 425F.
2. In a small saucepan melt 3 tablespoons coconut oil.
3. Transfer oil to a large bowl, add vegetables and toss to coat.
4. Season with salt and pepper.
5. Divide vegetables between 2 rimmed baking sheets and roast until tender and starting to brown (15-20 minutes).
6. Set aside roasted vegetables.
7. In a Dutch oven, heat 3 tablespoons coconut oil over medium heat.
8. Add turmeric, curry powder and coriander and cook stirring frequently until fragrant (2-minutes).
9. Add onion, garlic, ginger, salt and pepper and sauté until onion is translucent and spice mixture gets clumpy (6-8 minutes).
10. Add habanero, coconut milk and broth.
11. Bring to a boil, then simmer (15-17 minutes).
12. Add the honey and season with salt and pepper if needed.
13. Add the peas and roasted vegetables.
14. Bring to a boil, then simmer for 5-minutes.
15. Turn off the heat and stir in the cilantro.
16. Let it sit for 5-minutes, then stir in the lime juice.
17. Serve over jasmine rice!

Wine Pairings:

We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.


This Vegetable Coconut Curry recipe is both sweet and spicy and needs to be offset by a nice lightly oaked Chardonnay. Since the flavors of the dish are on both sides of the spectrum, you need the wine to be able to stand up on its own. A Chardonnay can do just that! Follow the link to our wine review site to find our favorite Chardonnay

Have you tried this recipe? If so, leave us your comments below!

Published at Thu, 08 Sep 2022 04:23:16 +0000