Description
A quick, flavorful dish brimming with fresh vegetables and aromatic spices, perfect for any meal.
Ingredients
Scale
- 2 cups mixed vegetables (carrots, bell peppers, peas)
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1-inch piece of fresh ginger, grated
- 3 garlic cloves, minced
- 1 medium onion, finely chopped
- 1 cup vegetable broth (low-sodium)
- 2 tbsp olive oil or coconut oil
- Juice of 1 lime
- Fresh cilantro (optional, for garnish)
Instructions
- Heat olive oil in a large pan over medium heat. Add chopped onion and sauté until golden brown (about 5 minutes).
- Stir in minced garlic and grated ginger; cook for another minute until fragrant.
- Add mixed vegetables to the pan and cook for about 5-7 minutes until they soften slightly but remain crunchy.
- Sprinkle curry powder over the veggies and mix well for about 1-2 minutes to coat evenly.
- Pour in coconut milk and vegetable broth. Bring to a gentle simmer and cook for about 10 minutes.
- Remove from heat and stir in lime juice. Garnish with fresh cilantro if desired before serving.
Notes
- Feel free to swap in any seasonal vegetables you have on hand.
- For added protein, consider incorporating chickpeas or lentils.
- Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 270
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg