This coconut red curry is a creamy, lightly spiced dish inspired by Thai cuisine and it comes with a surprise: it’s completely vegan! This recipe is sure to please anyone’s palate. This meal is delicious, easy, packed full of veggies and ready for your meatless Monday. Schedule this meal ahead with Suvie and you’ll have restaurant-quality, scrumptious curry right when you walk in the door.
Vegetable Coconut Curry

Ingredients
- 1 head broccoli, chopped into florets
- 8 oz potatoes, cut into ½” pieces
- 1 red bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 1/2 tbsp cornstarch
- 1 (15 oz) can coconut milk
- 2 tbsp red curry paste
- 1 tbsp sambal oelek or sriracha
- 1 cup brown basmati rice
- 1/4 cup cilantro leaves for garnish
Directions
1) Place broccoli, potatoes, bell pepper, onion and garlic in a Suvie pan. Season with 1½ tsp salt and 1 tsp pepper and stir to combine.
2) In a medium bowl or measuring cup add the cornstarch and a small amount of coconut milk. Whisk to form a slurry, then whisk in the rest of the coconut milk, red curry paste, and chili paste.

3) Pour coconut mixture over vegetables and mix to combine. Place pans in Suvie. Enter cook settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook on High for 2 hours
4) Place 1 cup brown rice in the Suvie rice pot (black handles), cover pot with lid, and place inside in the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Rice, Brown, 1 Cup
5) After the cook, remove the vegetable curry and rice from Suvie. Fluff rice with a fork and season with salt and pepper to taste.
6) Taste the curry and add more salt and pepper as needed. Serve the curry over the rice in bowls with cilantro.

Wine Pairing
The acidity and sweetness of a Riesling make it the perfect compliment to the creamy and spicy notes of this dish.