Description
A filling and fragrant creamy coconut veggie curry packed with nutrients, perfect for a quick weeknight dinner or a special gathering.
Ingredients
Scale
- 1 can coconut milk
- 2 cups mixed vegetables (e.g., bell peppers, carrots, peas, broccoli)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons curry powder
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the mixed vegetables to the pan and cook for 3-4 minutes until they start to soften.
- Generously sprinkle in the curry powder, stirring well to coat the vegetables.
- Pour in the coconut milk and bring the mixture to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally.
- Season with salt and pepper to taste, adjusting to your preference.
- Serve hot, garnished with fresh cilantro.
Notes
Feel free to experiment with different vegetables, and consider adding chickpeas for extra protein. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg