Coconut Vegetable Curry Fill 1 Created with Sketch.

with Lime Rice

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 630 calories

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, which flavors tender vegetables as they cook.

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fresh
ingredients
Coconut Vegetable Curry with Lime Rice
Title
  • 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
step-by-step
instructions
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 the prepared garlic and ginger 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

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.

Cook the sweet potato & make the curry:
4 Cook the sweet potato & make the curry:

In the same pot, heat a drizzle of olive oil on medium-high until hot. Add the prepared 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 and cook, stirring occasionally, 8 to 10 minutes, or until 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 peppers and zucchini and the juice of 2 lime wedges. Stir to combine; taste, then season with salt and pepper if desired. Serve the finished curry with the cooked rice. Garnish with the coconut chips. Serve the remaining lime wedges on the side. Enjoy! 

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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 the prepared garlic and ginger 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

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 Cook the sweet potato & make the curry:

In the same pot, heat a drizzle of olive oil on medium-high until hot. Add the prepared 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 and cook, stirring occasionally, 8 to 10 minutes, or until the sweet potato is tender when pierced with a fork. Turn off the heat.

Cook the sweet potato & make the curry:
Finish the curry & serve your dish:
5 Finish the curry & serve your dish:

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