Coconut Curry with Vegetables
Coconut milk, warm spices, and a mix of fresh vegetables simmer into a rich, fragrant curry that works equally well as a weeknight dinner or a weekend spread. The whole dish is on the table in roughly 40 minutes and pairs well with rice or flatbread.
Equipment
- 1 Cutting board
- 1 Chef's knife
- 1 Large saucepan
- 1 Wooden spoon
Ingredients
Main Ingredients
- 1 Tbsp coconut oil organic preferred
- 1 medium onion fresh, diced
- 2 cloves garlic fresh, minced
- 1 Tbsp ginger fresh, peeled, grated
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 can full-fat coconut milk (400 ml)
- 1 cup vegetable stock low-sodium preferred
- 1 cup diced tomatoes fresh or canned
- 2 cups mixed vegetables (e.g., bell peppers, carrots, zucchini), chopped
- 1 tsp salt or to taste
- ½ tsp black pepper freshly ground
- 1 Tbsp lime juice fresh
- 2 Tbsp cilantro fresh, chopped, for garnish
Instructions
- Warm the coconut oil in a large saucepan over medium heat (about 180°C/350°F).
- Add the diced onion and sauté for 5–7 minutes, or until translucent and lightly golden.
- Stir in the minced garlic and grated ginger. Cook for 1 minute, just until fragrant.
- Add the ground turmeric, ground coriander, and ground cumin. Toast the spices for about 30 seconds, stirring constantly to release their aromas.
- Pour in the coconut milk, vegetable stock, and diced tomatoes. Stir well and bring to a gentle simmer for about 5 minutes.
- Add the mixed vegetables, salt, and black pepper. Stir, cover the pan, and let simmer for 10–12 minutes, or until the vegetables are tender.
- Stir in the fresh lime juice. Taste and adjust seasonings if needed.
- Remove from heat and garnish with chopped cilantro before serving.
Notes
Mary’s Tips: For a spicier curry, add a diced chili pepper or extra chili flakes. Use any vegetables you have on hand—cauliflower, green beans, or peas work especially well.
Nutrition
Calories: 310kcalCarbohydrates: 23gProtein: 6gFat: 25gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 881mgPotassium: 606mgFiber: 5gSugar: 3gVitamin A: 4840IUVitamin C: 20mgCalcium: 79mgIron: 5mg
Tried this recipe?Rate this recipe !
