30-Minute Vegan Coconut Ginger Curry with Jasmine Rice

This vibrant vegan curry brings together tender green beans and bell pepper in a luscious coconut sauce infused with fresh ginger, curry powder and a hint of sweet Thai chili. It’s a quick, one-pan meal that delivers big flavor without any fuss.

Serve the curry over fluffy jasmine rice brightened with lime zest, then finish with a sprinkle of fresh cilantro and crunchy peanuts. Ready in just 30 minutes, this dish is perfect for busy weeknights when you crave something comforting and satisfying.

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Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but adjust the cooking time and water amount according to the package directions, as brown rice takes longer to cook.

Can I substitute the peanuts?

Absolutely. Try chopped cashews or almonds for a different crunch or omit nuts entirely for a nut-free version.

How do I store leftovers?

Store the rice and curry separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.