Can I use different vegetables in this Spring Coconut Curry?

Yes, feel free to substitute or add other quick-cooking vegetables like spinach, snap peas, or mushrooms, adjusting cooking times as needed.

How can I adjust the spice level of this curry?

To make it spicier, increase the amount of hot chili sauce or red curry paste. For a milder version, reduce or omit the hot chili sauce.

What kind of rice should I serve with this curry?

The recipe suggests brown rice, but you could also serve it with jasmine rice, basmati rice, or even quinoa for a gluten-free option.

Can I use full-fat coconut milk instead of light coconut milk?

Yes, using full-fat coconut milk will result in a richer, creamier curry, but it will also increase the calorie and fat content.

How should I store leftover Spring Coconut Curry?

Store any leftover curry in an airtight container in the refrigerator for up to 3-4 days. It reheats well on the stovetop or in the microwave.

2.2K Views 11 years ago

Spring Coconut Curry
[Vegan]

SL By: Shannon Leparski

Author Bio

Shannon Leparski is a health and nutrition enthusiast for the plant-based lifestyle. She shares her... Read More

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A vibrant bowl of Spring Coconut Curry, rich with bell pepper, cauliflower, broccoli, and edamame, served over brown rice.

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Discover more recipes with these ingredients

Spring Coconut Curry [Vegan]

Dairy Free

This spring coconut curry is for those nights when you need a comforting dish with warming spices. The rich, golden sauce is created by the turmeric, hot chili sauce, curry powder, and soy sauce. Add your favorite vegetables and a heaping portion of brown rice for a filling dinner.

Ingredients You Need for Spring Coconut Curry [Vegan]

1 cup brown rice, uncooked
1/2 cup low-sodium vegetable broth
1/2 white onion, diced
1 small garlic clove, minced
Pinch of sea salt and black pepper
1-inch knob of fresh ginger, minced
1 1/2 tablespoons red curry paste
1 green bell pepper, sliced
1/2 head of cauliflower, florets
1 small head of broccoli florets (about 1 cup)
1 cup frozen edamame
1 can light coconut milk
2 tablespoons soy sauce
1 tablespoon raw coconut sugar
1 tablespoon hot chili sauce
1/2 teaspoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon garam masala

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How to Prepare Spring Coconut Curry [Vegan]

Start by cooking the brown rice according to the directions.
Meanwhile, heat the vegetable broth in a large saucepan or pot over medium heat. Sauté the onion and garlic until translucent, 3-4 minutes. Add a pinch of sea salt, and pepper. Next, stir in the ginger and red curry paste then sauté for 2 minutes.
Stir in the bell pepper, cauliflower, broccoli, and edamame. Cover with lid and let steam about 5 minutes, stirring occasionally, and adding vegetable broth/water as needed.
Now pour in the can of coconut milk, 1/2 cup vegetable broth, soy sauce, coconut sugar, hot chili sauce, curry powder, turmeric, and garam masala. Stir until well combined. Bring to a boil, then reduce heat to simmer for about 8-10 minutes.
Serve.