Description
This vibrant easy vegetable curry is a quick, flavorful dish packed with colorful veggies and aromatic spices, perfect for a weeknight meal or entertaining guests.
Ingredients
Scale
- 2 cups mixed vegetables (carrots, bell peppers, peas)
- 1 can (13.5 oz) coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 1 cup vegetable broth (low-sodium)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon olive oil
- Fresh cilantro (optional, for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped onions and sauté until translucent.
- Stir in minced garlic and curry powder; cook for about one minute until fragrant.
- Add mixed vegetables and stir to coat them with spices.
- Pour in coconut milk and vegetable broth; mix well and bring to a gentle simmer.
- Add soy sauce, cover the skillet, and let it simmer on low for 10-15 minutes until veggies are tender yet vibrant.
- If using cilantro, sprinkle it over just before serving. Serve warm with rice or naan.
Notes
- Feel free to use seasonal vegetables or swap ingredients based on what you have available.
- For extra creaminess, increase the amount of coconut milk or add a splash of lemon juice for brightness.
- This curry stores well in an airtight container for up to five days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg