Speedy Vegetable Curry

Vegetable curry

Speedy Vegetable Curry

  • Serves: 2
  • Prep Time:
  • Cook Time:
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  • 1 13.5-oz. can coconut milk (full fat)
  • 2 Tbsp. red curry paste
  • ½ tsp. turmeric
  • 3 cups finely chopped broccoli florets
  • 1 cup thinly sliced carrots
  • 1 cup snowpeas, halved on a diagonal
  • 1 15-oz. can chickpeas, drained and rinsed
  • 1 small fresh red chile, seeds removed, sliced (optional)
  • 2 tsp. lime juice
  • Fine sea salt and freshly ground black pepper
  • Rice, cauliflower rice or rice noodles, for serving (optional)
  • ¼ cup fresh basil leaves, chopped (optional)


  1. Warm a large skillet over medium heat. Add coconut milk, curry paste, and turmeric. Stir well, bring to a boil, then reduce heat and simmer for 5 minutes.
  2. Add broccoli, carrots, snowpeas, chickpeas and chile, if using. Cover and cook for 8 to 10 minutes, or until vegetables are soft, stirring once or twice. Stir in lime juice and season with salt and pepper.
  3. Serve curry over rice, cauliflower rice or noodles, if desired, garnished with fresh basil.