Coconut Vegetable Curry with Lime Rice

Coconut Vegetable Curry

with Lime Rice

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

To create the aromatic broth for our curry, we’re using vibrant tomato chutney (which itself highlights an Indian-style blend of tamarind, turmeric, and more) and smooth coconut milk to flavor tender vegetables as they cook. A fluffy side of jasmine rice is perfect for soaking up every bite of the dynamic curry.

See Plans

Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Coconut Vegetable Curry with Lime Rice
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Quarter the lime. Medium dice the zucchini. Cut off and discard the stems of the peppers. Remove the cores; medium dice. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Combine in a bowl. Small dice the sweet potato.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the lime zest. Cover to keep warm.

Cook the zucchini & peppers:
3 Cook the zucchini & peppers:

Meanwhile, in a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a plate. Wipe out the pot.

Start the curry & cook the sweet potato:
4 Start the curry & cook the sweet potato:

In the same pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and ginger; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the diced sweet potato, tomato chutney, and coconut milk (carefully, as the liquid may splatter); season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 8 to 10 minutes, or until the liquid is slightly reduced in volume and the sweet potato is tender when pierced with a fork. Turn off the heat.

Finish the curry & serve your dish:
5 Finish the curry & serve your dish:

To the pot of curry, add the cooked zucchini and peppers and the juice of 2 lime wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished curry over the cooked rice. Garnish with the coconut chips. Serve the remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Quarter the lime. Medium dice the zucchini. Cut off and discard the stems of the peppers. Remove the cores; medium dice. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Combine in a bowl. Small dice the sweet potato.

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the lime zest. Cover to keep warm.

Cook the rice:
Cook the zucchini & peppers:
3 Cook the zucchini & peppers:

Meanwhile, in a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a plate. Wipe out the pot.

4 Start the curry & cook the sweet potato:

In the same pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and ginger; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the diced sweet potato, tomato chutney, and coconut milk (carefully, as the liquid may splatter); season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 8 to 10 minutes, or until the liquid is slightly reduced in volume and the sweet potato is tender when pierced with a fork. Turn off the heat.

Start the curry & cook the sweet potato:
Finish the curry & serve your dish:
5 Finish the curry & serve your dish:

To the pot of curry, add the cooked zucchini and peppers and the juice of 2 lime wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished curry over the cooked rice. Garnish with the coconut chips. Serve the remaining lime wedges on the side. Enjoy!

Browse Steps
1 of 5