After a long weekday, the best dinner is nourishing and satisfying, but also unfussy. And, of course, it can’t take forever in the kitchen.
You can make this easy vegetable curry exactly as written, or swap in other vegetables you prefer or have on hand. Onions, bell peppers, cauliflower—there are tons of possibilities. Bump up or pull back on the curry paste and chilies depending on how much heat you like, and toss in some cooked chicken or shrimp if you want to boost the protein. Make it your own—and make it tonight.
BIO: Integrative nutrition health coach Maria Marlowe helps clients to improve their health, weight, and skin by upgrading their eating habits. Her book The Real Food Grocery Guide was dubbed “the most practical guide to healthy eating” by renowned physician Dr. Dean Ornish.
- 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)
- 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.
- 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.
- Serve curry over rice, cauliflower rice or noodles, if desired, garnished with fresh basil.