This Roasted Red Pepper Coconut Curry is a delicious and flavorful vegetarian soup loaded with potatoes, carrots, and peas.
I’m not going to lie. My family turns into big fat wailing babies when it comes to curry.
They pull out all their whining, complaining, and grimacing that they have been holding back for months and unleash it on the nights I decide to make curry. And consequently, I turn into this eye piercing she-devil that shoots them with stabbing glares if they decide to open their mouths for anything other than a spoonful of my delicious dinner.
You know it’s tough love over here. Mama loves curry, so every couple of months, MAMA GETS CURRY! Deal with it little crybabies.
Surprisingly, the last time I made a curry inspired dish, my family didn’t actually hate it. In fact, Ben quite tolerated it and didn’t even have to force out a lie between his teeth when he said, “This is pretty good!”
Damn right it’s good you pea brain!!!
Oh sorry, that was uncalled for. It’s just that I’m so used to being on the defensive when it comes to curry, that I don’t ever expect an actual genuine compliment in regards to one of my favorite meals.
His liking to this curry dish really caught me off guard. I really knew he wasn’t lying when he mentioned it about a week later saying, “Babe, remember that curry soup you made with the potatoes? That was pretty good. I liked that curry!”
You better like it, you little weasel!
Oh, sorry. There I go again. I gotta learn how to take these curry compliments like the refined and sophisticated woman that I am not.
Anyway, for whatever reason besides the potatoes, this Roasted Red Pepper Coconut Curry has broken the spell of curry complaining.
Maybe it’s the subtle tangy lime flavor.
Maybe it’s the fact that it’s more of a soup than a thick curry.
Maybe it’s the combo of starchy potatoes, sweet carrots, and creamy peas.
Or maybe it’s the addition of freshly chopped Thai basil from the only remaining living plant in our garden out back.
But whatever it is that makes this coconut curry soup so dang good, I am truly grateful. Because now maybe, just maybe, I can look forward to eating curry more than just a few times a year.
I love that this curry soup is so versatile. You can cook it low and slow in the crock pot if you’re away during the day, or you can throw it together over the stove for a quicker meal.
You can also roast the red peppers ahead of time (even a day in advance) to make the base of this soup. I wouldn’t recommend omitting the roasting in general, however, because that’s where all the robust flavor comes from.
Have you ever tried roasting bell peppers??? They’re the bomb!
And when you puree those intensely flavorful peppers with silky smooth coconut milk and lots of lovely spices, magic just happens. If I could fit my tongue into the bottom of the blender to clean up all the leftover drippings, I would. Well, as long as the blender was unplugged…chopping off my tongue wouldn’t be the best of ideas.
You can definitely add chicken or shrimp to this dish if you are a meat lover, but my family loved it as is. I like having an array of vegetarian options for dinner because I think it’s important to take a break from meat a couple times a week. But eating vegetarian doesn’t mean eating just salads and more salads. A meal like this is super hearty, especially if you add in a scoop of brown rice or quinoa.
So if there is anyone you need to convert into a curry lover (or heck, even just a curry tolerater) this is the recipe to try. Ease them in baby!
Is there a meal that you love and your family hates?
- 3 large red bell peppers, halved and seeded
- ½ onion, roughly chopped
- 3 tablespoons coconut oil, or other cooking oil
- 1 can coconut milk
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 2 teaspoons lime juice
- 2 garlic cloves, roughly chopped
- 1 teaspoon ground mustard
- 1½ tablespoons honey
- ¼ teaspoon cinnamon
- 2 cups peeled and diced potatoes (2 medium russet)
- 1½ cups peeled and diced carrots
- 1 cup frozen peas
- 2-3 teaspoons freshly chopped Thai basil leaves (optional, but recommended)
- Preheat oven to 425 degrees. Cut red bell peppers in half and remove seeds. Chop onion into large chunks. Drizzle peppers and onion with coconut oil. Generously season with salt and pepper.
- Place red peppers inside down on a baking sheet. Bake at 425 degrees for 25 minutes. Turn peppers and bake an additional 10 minutes. Place peppers in a plastic bag and seal shut. Wait 10 minutes to sweat the skin off. Remove peppers from bag and peel skin off peppers, reserving any juice in bag.
- Place peppers, onion, and drippings from pan and bag into a blender. Blend until smooth. Add coconut milk, curry powder, cumin, 1 teaspoon salt, lime juice, garlic cloves, ground mustard, honey, and cinnamon to blender. Blend until smooth.
- Pour mixture into crock pot. Add diced potatoes and carrots. Cook on low for 3-4 hours or on high for 2-3 hours until vegetables are tender. Add frozen peas and stir. Heat for 10 more minutes and serve.*
- Add chopped Thai basil leaves to taste.