Vegetable Coconut Curry
on Mar 29, 2021, Updated Jun 23, 2023
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Ready in less than 30 minutes with the help of canned tomato soup, this vegetable coconut curry is packed with broccoli, cauliflower, peppers and spices.
This post is sponsored by Campbell’s® and Yummly.
Even though fresh vegetables aren’t technically a pantry ingredient, I think some fit into this category.
That’s because they have a longer shelf-life. You don’t have worry that they will go bad in a couple days.
These veggies always are on my grocery list. I don’t usually have a specific plan or recipe in mind, but I always end up using them.
With just a quick glance, I give them a split-second check in the fridge to make sure they still look fresh.
I love pairing these veggies with the true pantry rock stars like spices and canned goods.
My spice drawer has a wide, but edited range of seasonings that I cook with on a regular basis.
In terms of canned items, beans are obvious, but then there’s also soup, which I think of as a starter ingredient.
It is a shortcut in the best possible way.
Ready in just under 30 minutes, it puts to use those longer lasting vegetables such as broccoli and cauliflower along with red peppers, a slew of spices, coconut milk and Campbell’s® Tomato Soup.
And all you have to do is serve it with brown rice.
How To Make Vegetable Coconut Curry
First, I heat a tablespoon of coconut oil in a large pot over medium high heat.
It doesn’t take long for it to melt. That’s my signal to add chopped onions.
I give them time to turn soft and translucent before going all in on the aromatic ingredients, a mix of dry spices and red curry paste.
The spices include turmeric, cumin, paprika, coriander, salt and pepper.
When the onions are fragrant, it’s time to add the vegetables—broccoli, cauliflower and red peppers.
Before I start the recipe, I have the broccoli and cauliflower timed and broken into florets. I cut the pepper into 1/2-inch pieces.
After a couple minutes sauteing, I stir in a can of Campbell’s® Tomato Soup, coconut milk and water.
The tomato soup makes an easy, flavorful base for the curry.
Next, I reduce the heat to medium and simmer the curry for 10 minutes or so until the broccoli and cauliflower are tender.
I like to err on the side of less cook time to make sure the veggies keep a little bit of their bite.
The curry turns out thick and hearty. I serve it with brown rice.
Since the curry cooks so quickly, I recommend making the rice the night before. Then just warm the rice in the microwave when it’s ready.
Spoon the curry into shallow bowls side-by-side with rice. A two-thirds curry to one-third rice ratio is a good balance.
And don’t forget to sprinkle on chopped cilantro before you dig into this fast and simple weeknight meal.
Vegetable Coconut Curry
- 1 tablespoon coconut oil
- 1 white onion, roughly chopped
- 2 garlic cloves, minced
- 1 tablespoon minced ginger
- 1 tablespoon red curry paste
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon coriander
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 small head broccoli, trimmed and cut into florets
- 1 small head cauliflower, trimmed and cut into florets
- 1 red pepper, cut into 1/2-inch pieces
- 1 10-3/4 oz can Campbell’s® Tomato Soup
- 1 13-1/2 oz can coconut milk
- 1/2 cup water
- 1 tablespoon chopped cilantro
- Brown rice for serving
- In a large saucepan, heat the coconut oil over medium high heat. Sauté the onions until they start to turn soft and translucent, about 5-7 minutes. Add the garlic, ginger, red curry paste, turmeric, cumin, paprika, coriander, salt and pepper and continue cooking until fragrant, about 1 minute. Add the broccoli, cauliflower and red peppers and sauté for 2 minutes.
- Stir in Campbell’s® Tomato Soup, coconut milk and water. Reduce the heat to medium and simmer for 10-12 minutes until the broccoli and cauliflower are tender.
- Divide into bowls and top with chopped cilantro. Serve with brown rice.
Nutrition information is automatically calculated, so should only be used as an approximation.