Creamy Vegan Coconut Curry with Green Beans, Bell Pepper and Peanuts

This creamy, aromatic coconut curry comes together in just 30 minutes, making it the perfect weeknight dinner when you’re craving something bold and satisfying. Green beans and bell pepper simmer in a rich coconut milk sauce spiked with fresh ginger, sweet Thai chili sauce and a squeeze of lime. The result is a luscious, slightly spicy curry that’s packed with flavor.

Serve the curry over fluffy jasmine rice infused with lime zest, then top with crunchy peanuts and fresh cilantro. Every bite is a balance of creamy, tangy, spicy and nutty-a truly game-changing meal that’s entirely plant-based.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine the jasmine rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While the rice cooks, wash and dry all produce. Core, deseed and dice the bell pepper into ½-inch pieces. Trim the green beans if needed and cut crosswise into 1-inch pieces. Halve, peel and mince the shallot. Peel and grate or mince the ginger. Zest the lime, then quarter it. Finely chop the cilantro.
3. Heat a large drizzle of oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add the bell pepper, green beans and a generous pinch of salt. Cook, stirring occasionally, until the vegetables are slightly softened and lightly charred, 4-6 minutes.
4. Add another large drizzle of oil to the pan. Stir in the shallot, ginger and half the curry powder (use all for 4 servings). Cook, stirring constantly, until fragrant, about 1 minute. Pour in the coconut milk (shake the can well before opening). Stir in the sweet Thai chili sauce, veggie stock concentrate, juice from half the lime and 1 teaspoon sugar (2 teaspoons for 4 servings). Bring to a simmer, then reduce heat to medium-low.
5. Let the curry simmer until the sauce thickens and the vegetables are tender, 4-6 minutes. Stir in half the chopped cilantro. Taste and adjust seasoning with salt and more lime juice if desired. Turn off the heat.
6. Roughly chop the peanuts. Fluff the rice with a fork and stir in the lime zest. Divide the rice among shallow bowls or plates and top with the curry. Garnish with the peanuts and remaining cilantro. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but the cooking time will be longer. Adjust water and cook time according to package instructions.

Is this curry spicy?

It has a mild heat from the sweet Thai chili sauce. For more heat, add a pinch of red pepper flakes or a chopped chili.

Can I substitute the peanuts?

If you have a nut allergy, omit the peanuts or replace with toasted sesame seeds or sunflower seeds for crunch.