Vegetable Curry
A quick and creamy coconut curry loaded with tender broccoli, carrots, and zucchini. Ready in about 20 minutes, this one-pot meal is perfect for busy weeknights.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 5g
comfortingquickIndianThaiveganvegetariangluten-freedairy-free
Ingredients
- 2 cups broccoli
- 2 medium carrots
- 1 medium zucchini
- 1 can (13.5 oz) coconut milk
- 2 tbsp curry paste
- 1 tbsp olive oil
Instructions
- 1
Heat the 1 tbsp olive oil in a large pot over medium heat. Add the 2 tbsp curry paste and stir for 1 minute until fragrant.
- 2
Add the 2 cups broccoli florets, 2 sliced carrots, and 1 diced zucchini. Stir to coat with the paste, cooking for 3 minutes.
- 3
Pour in the 1 can coconut milk and bring to a simmer. Cook until vegetables are tender but still crisp, about 10 minutes.
- 4
Season with salt and pepper to taste. Serve hot over rice or with bread.
Tools you’ll need
- large pot
- knife
- cutting board
- wooden spoon
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