Description
This Easy Vegetable Curry combines vibrant vegetables in a creamy coconut sauce, making it a quick, nutritious meal perfect for any weeknight dinner.
Ingredients
Scale
- 2 cups mixed vegetables (bell peppers, carrots, peas)
- 1 can (13.5 oz) coconut milk
- 2 tbsp curry powder
- 1 tbsp fresh ginger, grated
- 3 garlic cloves, minced
- 1 cup vegetable broth (low-sodium)
- 1 tbsp olive oil
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add olive oil. Once hot, sauté minced garlic and grated ginger until fragrant (about 1 minute).
- Add mixed vegetables to the pot and sauté for about 5 minutes until they start to soften.
- Stir in coconut milk and vegetable broth; combine well and let bubble for a few minutes.
- Sprinkle in curry powder along with salt and pepper, stirring to coat the vegetables evenly.
- Reduce heat to low and let the curry simmer for 15-20 minutes until slightly thickened.
- Just before serving, squeeze fresh lime juice into the curry and stir.
Notes
- Customize your vegetable selection based on what you have available.
- For added spice, incorporate red pepper flakes or diced chili peppers.
- Fresh herbs like cilantro can enhance flavor just before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 2g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg