Vegetable Curry Recipe

Vegetable Curry Recipe

How To Make Vegetable Curry

You can never go wrong with a good vegetable curry, especially one that’s rich, creamy, and tangy as this! Whip up this vegetarian meal in just 30 minutes.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 1tbspolive oil
  • 1medium red bell pepper,cut into large dices
  • 1medium yellow bell pepper,cut into large dices
  • 1medium red onion,cut into large dices
  • 1medium zucchini,cut into large dices
  • 1medium carrots,sliced on a diagonal
  • 1ginger,minced
  • 3garlic cloves,minced
  • 2tbspred curry paste
  • 13½ozcoconut milk
  • ½cupwater
  • 1tbspsoy sauce
  • 1tsplight brown sugar
  • 1lime,juiced
  • green onions,if desired, for garnish
  • rice,for serving


  1. Add olive oil to a large skillet and heat over high heat.

  2. Add in the bell pepper, onion, zucchini and carrots. Saute for 4 to 5 minutes or until they are starting to get tender and golden brown on the outside.

  3. Stir in ginger and garlic and cook for an additional minute.

  4. Add in curry paste and continuously whisk for 1 minute.

  5. Next add in the coconut milk, water, soy sauce and sugar. Bring the mixture to a simmer. Cook for 5 minutes or until the curry has thickened up to your liking.

  6. Take off of the heat and stir in juice from 1 lime. Serve immediately with green onions and rice!


  • Calories: 300.60kcal
  • Fat: 24.81g
  • Saturated Fat: 18.74g
  • Monounsaturated Fat: 3.58g
  • Polyunsaturated Fat: 0.85g
  • Carbohydrates: 20.47g
  • Fiber: 3.63g
  • Sugar: 5.78g
  • Protein: 5.00g
  • Cholesterol: 0.74mg
  • Sodium: 294.47mg
  • Calcium: 65.80mg
  • Potassium: 728.88mg
  • Iron: 4.45mg
  • Vitamin A: 190.56µg
  • Vitamin C: 143.41mg
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