Vegetable Coconut Curry - Rainbow in My Plate
Recipe type: Vegetarian
Cuisine: Thai, Curry
Serves: 6 Persons
Thai curry at its best when made of vegetables alone. the colors, the aroma and the flavor are mouthwatering. Easy to make too :)
  • 1 Sweet Potato – Cut into ½" cubes
  • 1 Carrot – Cut into medium cubes
  • 2 tbsp Vegetable Oil
  • 2 Zucchinis – Sliced into circles
  • 1 Tomato – cut into cubes
  • 1 Bell Pepper – Cut into cubes or strips
  • ½ Onion – Chopped
  • 50gr Spinach Greens
  • 200gr Cooked/ Frozen Broccoli (12 Florets) – Divided into small florets
  • ½ tsp Curry Powder
  • ½ tsp Ground Ginger
  • 3 tsp Tomato Paste
  • 1 tsp Table Salt
  • ¼ tsp Ground Cayenne Pepper (Optional)
  • 1½ Cup Coconut Milk
  • ¾ Cup Warm Water
  1. Boil the sweet potato and carrot in water over high heat, for about 15 minutes (until tender but not too soft) and remove from heat once ready and set aside.
  2. In a wide pot preheat the oil over medium heat and add the zucchini, tomato, bell pepper and onion and stir. Sauté for 7 minutes while stirring occasionally.
  3. Add in the spinach and broccoli and stir until spinach is wilted.
  4. Add in the ginger and curry powder, tomato paste and salt and stir to mix in vegetables
  5. Add in the coconut milk and water, stir, bring to boil and then lower the heat from medium to low and cook for 15-20 minutes
  6. Serve on a bed of white rice or mashed potatoes
Recipe by Mayas Kitchen at