Description
Vegetable Curry with Coconut Milk is a vibrant and comforting dish that brings together a medley of colorful vegetables simmered in rich, creamy coconut milk. This easy-to-make recipe is perfect for busy weeknights or as a delightful centerpiece for gatherings. The harmonious blend of spices infuses every bite with warmth and depth, making it a favorite among both vegetarians and those seeking a nutritious meal. Customize the vegetables based on what you have available or your personal preferences, allowing this dish to shine in any season. Serve it alongside fluffy basmati rice or soft naan for a satisfying and wholesome meal that’s also great for meal prep.
Ingredients
- Mixed vegetables (bell peppers, carrots, zucchini, green beans)
- Full-fat coconut milk
- Onion
- Garlic
- Fresh ginger
- Curry powder
- Low-sodium vegetable broth
Instructions
- Chop all vegetables into bite-sized pieces and mince garlic and ginger.
- Heat oil in a large pot over medium heat. Sauté chopped onion until translucent (about 3-4 minutes). Add minced garlic and ginger; cook for another minute until fragrant.
- Add mixed vegetables to the pot and stir well. Cook for about five minutes until they start to soften.
- Pour in coconut milk and vegetable broth; stir and bring to a gentle simmer.
- Add curry powder, salt, and pepper to taste. Allow it to simmer for another ten minutes until flavors meld beautifully.
- Serve hot with steamed rice or naan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Use fresh seasonal vegetables for enhanced flavor. Adjust spice levels by adding chili peppers if desired. For added protein, mix in chickpeas or tofu while cooking.