How long does turmeric coconut milk vegetable curry [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can turmeric coconut milk vegetable curry [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make turmeric coconut milk vegetable curry [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is turmeric coconut milk vegetable curry [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does turmeric coconut milk vegetable curry [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

18.4K Views 10 years ago

Turmeric Coconut Milk Vegetable Curry
[Vegan]

MA By: Molly Ashworth

Author Bio

Easy-to-follow recipes for beginners in the kitchen using creative flavors and healthy ingredients. Molly Ashworth is... Read More

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Turmeric Coconut Milk Vegetable Curry [Vegan]

Dairy Free

In this recipe, creamy coconut milk is simmered with tangy shallots, garlic, and turmeric. As the flavors of the coconut milk and spices mingle, an assortment of fresh vegetables is thrown into the pot and cooked until tender. This simple, but flavorful recipe is ready for the dinner table in... Read More

Ingredients You Need for Turmeric Coconut Milk Vegetable Curry [Vegan]

1 cup long grain white rice cooked in water and vegetable broth
1 13.5-ounce can of full-fat coconut milk
1/2 cup water
1/2 a head of broccoli, chopped in florets
1 cup baby rainbow carrots
1 teaspoon turmeric
2 bay leaves
Salt and pepper, to taste
2 tablespoons coconut oil or water
2 cloves of garlic, chopped
1/2 a small shallot, chopped
Cilantro, for garnish
Juice from 1/2 a lime

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How to Prepare Turmeric Coconut Milk Vegetable Curry [Vegan]

In a large pot, heat 2 tablespoons of coconut oil over medium-low heat. Once it's fully melted, add in the garlic and shallot. Let simmer until the onion is translucent and the garlic starts to turn brown. Add a pinch of salt and pepper.
Add the can of coconut milk and 1/2 cup of filtered water, and bring to a boil. Let boil for about 3 minutes. Add 1 teaspoon turmeric powder, two bay leaves, and another pinch of salt and pepper.
Add the broccoli and carrots and bring to a boil for 1-2 minutes, then lower the heat and let simmer for 15-20 minutes, until the vegetables are tender.
Taste the coconut milk broth and add more salt and pepper if desired, and a pinch of red chili flakes or cayenne pepper.
Serve with long grain white rice and top with cilantro and lime juice.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.