Korean Vegetable Coconut Curry

barbara lentz


Tasty and healthy curry.


☆☆☆☆☆ 0 votes

10 Min
15 Min
Stove Top


  • 1 tsp
    toasted sesame oil
  • 1 small
    onion chopped
  • 4 clove
    garlic minced
  • 1 small
    zucchini peeled and cubed
  • ·
    red bell pepper seeded and thinly sliced
  • 1 c
    shiitake mushrooms stemmed and sliced
  • 1 1/2 c
    vegetable stock
  • 2
    green onions chopped
  • 1 Tbsp
    curry powder
  • 2 Tbsp
  • 2 Tbsp
    soy sauce
  • 1/2 c
    brown sugar
  • 1 c
    coconut cream
  • 1/2 c
    cherry tomatoes halved
  • 1 c
    fresh spinach thinly sliced
  • 1/2 c
    cilantro choppec

How to Make Korean Vegetable Coconut Curry


  1. Add the oil to a large pot. Saute the onion and garlic for 3 minutes. Add the zucchini, mushroom, red bell pepper and green onions. Saute 2 minutes. Add the stock and bring to a boil. Add the gochujang, soy sauce and curry powder. Cook 1 minutes.
  2. Stir in the brown sugar and coconut cream. Cook two minutes. Add the cherry tomatoes and spinach. Cook 2 minutes.
  3. Taste and adjust for seasoning. Serve garnished with cilantro.

Printable Recipe Card

About Korean Vegetable Coconut Curry

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: Korean

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