Vegetable Coconut Curry

Vegetable Coconut Curry

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 17-21 minutes
  • Total Time: 22-26 minutes
  • Yield: Serves 4 1x

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.


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.