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Vegan Thai Ginger Curry with Creamy Coconut Veggies, Peanuts & Lime Rice

If your craving for a creamy, flavorful curry just can’t wait, you’re in luck: This version comes together in just 30 minutes. Green beans and bell pepper simmer in a coconut curry spiked with ginger, spicy-sweet Thai chili sauce, and lime juice. Once the veggies are tender and the sauce is thickened, it’s time to spoon everything over zesty jasmine rice and sprinkle with fresh cilantro and crunchy peanuts. Talk about game-changing dinner!

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Calorie Smart Vegan dinners
Prep: 30 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 0.5 cups jasmine rice
  • 1 bell pepper
  • 6 oz green beans
  • 1 shallot
  • 1 ginger
  • 1 lime
  • 0.25 oz cilantro
  • 1 tbsp curry powder
  • 1 coconut milk
  • 1 oz sweet thai chili sauce
  • 1 veggie stock concentrate
  • 0.5 oz peanuts
  • salt
  • 4 tsp cooking oil
  • 1 tsp sugar
  • 1 cup jasmine rice
  • 2 bell peppers
  • 12 oz green beans
  • 2 shallots
  • 2 gingers
  • 2 limes
  • 0.5 oz cilantro
  • 1 tbsp curry powder
  • 2 coconut milks
  • 2 oz sweet thai chili sauce
  • 2 veggie stock concentrates
  • 1 oz peanuts
  • salt
  • 4 tsp cooking oil
  • 2 tsp sugar

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
    with any remaining lime wedges on
    the side.