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Amazing Saucy Coconut Curry with 20 Veggies

Saucy Coconut Curry with Rice Noodles and Garden Vegetables

Enjoy a vibrant and saucy coconut curry packed with fresh garden vegetables and tender rice noodles. This Thai-inspired dish is perfect for a quick and flavorful meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 can (13.5 ounces) full-fat coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon brown sugar
  • 2 cups mixed garden vegetables, chopped (e.g., bell peppers, broccoli, snap peas)
  • 8 ounces rice noodles
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving

Instructions

  1. Cook rice noodles according to package directions. Drain and set aside.
  2. Heat olive oil in a large skillet or wok over medium heat.
  3. Add onion and cook until softened, about 3-5 minutes.
  4. Add garlic and ginger, and cook for 1 minute more until fragrant.
  5. Stir in curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
  6. Pour in coconut milk, soy sauce, lime juice, and brown sugar. Bring to a simmer, stirring to combine.
  7. Add the mixed garden vegetables to the skillet. Cover and cook until vegetables are tender-crisp, about 5-7 minutes.
  8. Add the cooked rice noodles to the skillet with the sauce and vegetables. Toss gently to coat.
  9. Serve immediately, garnished with fresh cilantro and lime wedges.

Notes

  • Feel free to customize the vegetables based on what’s in season or what you have on hand.
  • For a spicier curry, add more cayenne pepper or a pinch of red pepper flakes.
  • If you prefer a thicker sauce, you can simmer it uncovered for a few extra minutes before adding the noodles.

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