How do I get the most flavor from the spices in this curry?

The recipe instructs to cook the garlic, ginger, and spices with a splash of water for 5-7 minutes until a paste forms and it becomes very fragrant, ensuring deep flavor development.

What kind of vegetables are recommended for this Turmeric Coconut Milk Curry?

This recipe specifically uses small sliced Asian eggplants, purple and green long beans, and sweet potato greens, adding unique textures and flavors to the dish.

Can I adjust the spice level of this curry?

Yes, the recipe includes a pinch of red pepper flakes; you can easily increase or decrease this amount to suit your personal preference for heat.

What is the best way to serve this Turmeric Coconut Milk Curry?

The recipe suggests serving this turmeric coconut milk curry with rice or your favorite cooked grain, garnished with fresh basil, cilantro, and a lime wedge.

How should I store leftover Turmeric Coconut Milk Curry?

Store any leftover curry in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave until warmed through.

1.8K Views 10 years ago

Turmeric Coconut Milk Curry With Vegetables
[Vegan, Gluten-Free]

CW By: Courtney West

Author Bio

My personal journey is to share what I eat as a vegan and portray the... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

A vibrant bowl of Turmeric Coconut Milk Curry with tender Asian eggplants, purple and green long beans, and sweet potato greens, garnished with fresh basil and lime, served alongside white rice.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Turmeric Coconut Milk Curry With Vegetables [Vegan, Gluten-Free]

4-6

Dairy Free

Packed with Asian eggplant, tangled green and purple long beans, and a voluminous bunch of both sweet potato greens and basil, this hot and steamy curry is perfect for warding off the cold weather vibes. The curry base is made from creamy coconut milk and turmeric with a pinch of... Read More

Ingredients You Need for Turmeric Coconut Milk Curry With Vegetables [Vegan, Gluten-Free]

For the Curry:

2 shallots, minced
2 tablespoons coconut oil
5 garlic cloves, grated or finely minced
2-inch piece of ginger, grated or finely minced
1/2 teaspoon cardamom
A pinch of red pepper flakes
1/2 teaspoon cinnamon
1 tablespoon ground turmeric
1 cup vegetable broth
1 13.66-ounce can coconut milk
Water, as needed
Sea salt, as needed
2 small sliced Asian eggplants
1 bunch of sliced purple and green long beans
1 bunch of sweet potato greens
A large handful of fresh basil or cilantro
Zest and juice of 1 lime

To Serve:

Rice or other grains
Basil
Cilantro
Lime

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Turmeric Coconut Milk Curry With Vegetables [Vegan, Gluten-Free]

Heat the coconut oil in a pot over medium-low heat. Once the oil is melted and the pot is hot, add the shallots and a pinch of salt. Cook 7-10 minutes until they are soft and the edges are starting to caramelize.
Add in the garlic, ginger, cardamom, red pepper flakes, cinnamon, turmeric, and a splash of water. Cook this mixture for 5-7 minutes until a paste starts to form and it becomes very fragrant. Add in the vegetable stock and coconut milk and bring the heat up to medium.
Bring the curry broth to a simmer, then add in any vegetables except for greens and another pinch of salt. Cook the vegetables in the curry for 5 or so minutes until they are just tender, then add the greens and cover the pot to help them wilt into the curry.
Cook for an additional 2-3 minutes then remove the curry from the heat.
Stir in the basil and the zest and juice of 1 lime. Taste and add more salt if necessary. Serve with rice or your favorite cooked grain.