If you love a good, soul-warming coconut curry dish loaded with vegetables and served over some oh-so ultra aromatic rice, then you HAVE to try this recipe. It will have your tastebuds dancing for joy!
One night back in 2004, a friend took me to a Thai restaurant on Sunset Blvd. in Hollywood called Toi Thai. I remember I was reluctant to go at first simply because I had never had Thai food before, but she swore to me that I would absolutely love it, just so long as I took her lead on what to order.
Well, my friend certainly knew what she was doing because that night she introduced me to one of my now all-time favorite dishes: Coconut Curry Vegetables! Honestly, the aroma of this glorious bowl of deliciousness alone makes me weak in the knees. To me, coconut and curry is one of the best food combos on the planet. However, if you really want to take it up a notch, pair it with some ultra hearty and slightly sweet Forbidden Rice, just as we did in that Thai restaurant that night.
Why this Recipe Works:
- This dish was designed for the busy home cook who wants a flavor-blasting, soul-satisfying coconut curry dish in only 30 minutes.
- This recipe is appeals to so many senses; it’s beautiful to look at, it smells incredible, and tastes insanely good!
- The flavors come together so nicely, and will definitely cure that craving for Asian take out.
What is Forbidden Rice?
- Legend has it this ancient grain, which is also referred to as ‘longevity rice,’ was reserved for the emperors of China back in the day. Hence, the name “Forbidden” rice!
- Can’t find this particular rice? No prob! Any type of rice or quinoa will do.
Looking for other easy vegan dinners? Then you have to try my:
- Roasted Vegetable Tacos with Chipotle Pomegranate Sauce
- 15-Minute Vegan Asian Stir Fry
- Sweet Chili Marinated Tempeh
- Easy Black Bean Veggie Enchiladas
- Vegan Italian Bean “Meatballs”
How to Make Coconut Curry Vegetables with Forbidden Rice:
1. First, thoroughly rinse the rice.
Then, add it to a pot along with the water and salt. Bring to a boil, then cover and simmer for 30 minutes. When done, fluff with a fork.
2. Next, get all of the ingredients for the coconut curry vegetables all chopped, measured and ready to go, as this recipe moves pretty quickly and there’s no time to measure or chop once you get going. This arrangement is called your “mise en place” in the culinary world! FYI – all of the spices and seasonings can go in the same pinch bowl.
3. In a separate medium/large pot, heat the water over medium-high heat for about 1 minute. Then, add the chopped onion and garlic and stir for an additional minute.
4. Next, add the cauliflower and carrots and stir for 4 – 5 minutes.
5. Then, add the spices and stir for 30 seconds to a minute just until the vegetables are evenly coated with spices.
6. Now, pour in the coconut milk, 3/4 cup water, maple syrup, bay leaves and stir until combined. Allow this mixture to simmer for about 10 minutes. By now, your kitchen should be filled with the glorious smells of curry, cooking rice and coconut. YUM.
7. After those 10 minutes, add the garbanzo beans, frozen peas and lime zest. Stir, and then allow this mixture to simmer an additional 5 minutes. Pull out the two bay leaves before serving.
8. That’s it! Simply fill bowls with desired amounts of Forbidden Rice…
Then top with heaping ladles of coconut curry vegetables.
Toppings to consider are chopped fresh parsley, chopped cashews and/or raisins. They all go splendidly!
Curious to know if it’s any good? Well, just ask my two boys…
These two little guys just demolished a couple piles of coconut curry vegetables that I placed on their trays (along with some cucumber slices.) As you can see, James is now licking up the remaining sauce!
I hope you LOVE this dish as much as we do!
Top Tips for Making Coconut Curry Vegetables with Forbidden Rice:
- If you can’t find forbidden rice, any type of rice or quinoa works well with this recipe.
- Not a fan of cauliflower, carrots or peas? The great news is this recipe is very versatile, and just about any vegetable will work! Therefore, feel free to mix it up.
- Add tofu to this recipe to make it even heartier.
- This recipe is great for weekly meal prep – it can stay in the fridge for about five days!
Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance.
Coconut Curry Vegetable Stew (with Forbidden Rice!)
Ingredients
Forbidden Rice
- 2 c. dry uncooked Forbidden Rice or other black or brown rice (360 g)
- 3 1/4 c. water (770 ml)
- 1/4 tsp. salt
Coconut Curry Vegetables
- 4 Tbsp. water (60 ml)
- 1 c. white onion chopped
- 2 Tbsp. about 4 cloves fresh garlic, minced
- 2 1/2 - 3 c. cauliflower florets** chopped into bite-sized pieces
- 1 c. baby carrots** sliced into 1/4 inch coins
- 1 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 Tbsp. curry powder
- 1 1/2 tsp. ground ginger
- pinch of cayenne for mild heat 1/8 tsp. for spicier
- 2 15 oz. cans coconut milk (not the "light" kind) shake well before opening
- 3/4 c. water (177 ml)
- 2 Tbsp. maple syrup (30 ml) use only 1 Tbsp. (15 ml) if you prefer less sweet
- 2 bay leaves
- 1 15 oz. can garbanzo beans
- 1/2 c. frozen peas**
- 2 tsp. lime zest approx. zest from one medium lime
- chopped fresh parsley for garnish (optional)
Instructions
- First, thoroughly rinse the rice and add it to a pot along with the water and salt. Bring to a boil, then cover and simmer for 30 minutes. When done, fluff with a fork.
- Next, get all of the ingredients for the coconut curry vegetables all chopped, measured and ready to go, as this recipe moves pretty quickly and there's no time to measure or chop once you get going. All of the spices and seasonings can go in the same pinch bowl.
- In a separate medium/large pot, heat the water over medium-high heat for about 1 minute. Then, add the chopped onion and garlic and stir for an additional minute.
- Next, add the cauliflower and carrots and stir for 4 - 5 minutes.
- Then, add the spices and stir for 30 seconds to a minute just until the vegetables are evenly coated with spices.
- Now, pour in the coconut milk, 3/4 cup water, maple syrup, bay leaves and stir until combined. Allow this mixture to simmer for about 10 minutes. By now, your kitchen should be filled with the glorious smells of curry, cooking rice and coconut. YUM.
- After those 10 minutes, add the garbanzo beans, frozen peas and lime zest. Stir and allow to simmer an additional 5 minutes. Pull out the two bay leaves before serving.
- That's it! Simply fill bowls with desired amounts of Forbidden Rice, then top with heaping ladles of coconut curry vegetables.
Notes
- If you can't find forbidden rice, any type of rice or quinoa works well with this recipe.
- Feel free to add tofu to this recipe to make it even heartier.
- This recipe is great for weekly meal prep - it can stay in the fridge for about five days!