Go Back
A vibrant bowl of creamy {{ $('Fetch Recipe Data').first().json["Main Keyword"] }} filled with asparagus, broccoli, carrots, and chickpeas.

Zesty Lemon Vegetable Coconut Curry

This vibrant Lemon Vegetable Coconut Curry is a bright and aromatic one-pot meal, bursting with colorful vegetables, creamy coconut milk, and a zesty finish of fresh lemon. It's quick to prepare and perfect for a wholesome weeknight dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Fusion, Indian, Vegan
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Curry Base
  • 1 tbsp olive oil or coconut oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 inch fresh ginger grated
  • 2 tbsp curry powder mild or medium
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp red pepper flakes optional, for heat
Vegetables & Liquids
  • 1 13.5-oz full-fat coconut milk can
  • 1/2 cup vegetable broth
  • 1 medium red bell pepper deseeded and chopped into 1-inch pieces
  • 1 medium zucchini chopped into 1/2-inch rounds or half-moons
  • 1 15-oz chickpeas can, rinsed and drained
  • 2 cups fresh spinach packed
  • 1/2 cup snap peas fresh or frozen
For the Lemon Finish
  • 2 tbsp fresh lemon juice from 1 medium lemon
  • 1 tsp lemon zest from 1 medium lemon
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
For Garnish
  • 1/4 cup fresh cilantro chopped

Equipment

  • Large Pot or Dutch Oven
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Microplane or grater

Method
 

Prepare Vegetables (Group)
  1. Dice the onion, mince the garlic, grate the ginger, chop the bell pepper and zucchini. Rinse and drain the chickpeas.
Sauté Aromatics (Group)
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 5-7 minutes, until softened and translucent.
  2. Add minced garlic, grated ginger, curry powder, turmeric, cumin, coriander, and red pepper flakes (if using). Cook for 1-2 minutes, stirring constantly, until fragrant.
Build the Curry (Group)
  1. Pour in the full-fat coconut milk and vegetable broth, scraping the bottom of the pot to deglaze. Bring the mixture to a gentle simmer.
Add Vegetables (Group)
  1. Add the chopped red bell pepper, zucchini, and rinsed chickpeas to the pot. Stir well to combine. Cover the pot and simmer for 10-12 minutes, or until the vegetables are tender-crisp.
Finish with Spinach and Lemon (Group)
  1. Stir in the fresh spinach and snap peas. Cook for another 2-3 minutes, until the spinach wilts and snap peas are heated through. Remove the pot from the heat.
  2. Stir in the fresh lemon juice, lemon zest, salt, and black pepper.
Serve (Group)
  1. Taste and adjust seasoning as needed. Garnish with fresh chopped cilantro. Serve hot with steamed rice, quinoa, or naan bread.

Notes

Vegetable Variations: Feel free to swap out vegetables based on what you have on hand. Broccoli florets, cauliflower, green beans, or sweet potato cubes (add with bell pepper to ensure cooking time) would also work well.
Spice Level: Adjust the red pepper flakes to your preferred level of heat. For more heat, add a pinch more; for less, omit entirely.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight!