Coconut Curry with Garden Vegetables

A creamy, fragrant coconut curry loaded with fresh garden vegetables. Comforting, customizable, and naturally vegan.

Ingredients

• 2 tbsp coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 3 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 cups mixed garden vegetables (zucchini, bell pepper, eggplant, cauliflower, broccoli, carrot), chopped
• 2 cups chopped greens (kale or chard)
• 1 tbsp soy sauce
• 1 tsp brown sugar
• Juice of 1 lime
• Cooked rice, for serving

Instructions

1. Heat the coconut oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, ginger, and curry paste and cook for 1 to 2 minutes until fragrant.
3. Pour in the coconut milk and broth, stirring to combine. Bring to a gentle simmer.
4. Add the mixed vegetables and simmer for 10 minutes until nearly tender. Stir in the greens and cook 3 minutes more.
5. Season with soy sauce, brown sugar, and lime juice. Serve hot over rice.