Coconut Vegetable Curry

with Lime Rice

35 MIN

2 Servings

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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.

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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

fresh

ingredients

½ cup Jasmine Rice
1 13.5-Oz Can Light Coconut Milk
½ lb Sweet Potato
4 oz Sweet Peppers
1 Zucchini
1 Lime
2 cloves Garlic
2 Tbsps Savory Tomato Chutney
1 oz Sweetened Toasted Coconut Chips
1 1-Inch Piece Ginger

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!