- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
My coconut ginger vegetable curry is bright, super flavorful, and easy to make! Our recipe is packed with vegetables and fresh flavor, thanks to red chili paste, ginger, coconut milk, and lime. A family favorite!
Ingredient:
- 1 ½ tablespoons coconut oil or vegetable oil
- 1 large onion, halved and sliced
- Half of a medium cauliflower, cut into florets
- 2 medium carrots, sliced
- 1 large Yukon Gold potato, halved and thinly sliced
- 1 tablespoon minced garlic, 3 to 4 medium cloves
- 1 tablespoon minced fresh ginger, 1-inch piece of ginger
- 1 teaspoon dried turmeric or substitute 1 tablespoon minced fresh turmeric
- 1 ½ tablespoons red curry paste, we use Thai Kitchen or homemade red curry paste
- 1 (15-ounce) can full-fat coconut milk, about 1 ½ cups
- 1 to 1 ½ cups water or use broth
- Handful of green beans or snap peas, trimmed and cut in half
- 1 cup chopped tomatoes, 3 small tomatoes
- 1 tablespoon fish sauce, we use Red Boat
- Handful fresh cilantro leaves with tender stems, chopped
- Juice of 1 lime or more to taste
