Description
Vegetable Curry with Coconut Milk is a vibrant and comforting dish that brings together a medley of fresh vegetables simmered in rich, creamy coconut milk and aromatic spices. This quick and easy recipe is perfect for busy weeknights or special occasions, delivering a delightful balance of flavors that will tantalize your taste buds. With its velvety texture and nutritious ingredients, this curry not only satisfies hunger but also nourishes the body. Serve it over fluffy basmati rice or alongside warm naan for a truly satisfying meal that everyone will love.
Ingredients
Scale
- 1 can (400ml) full-fat coconut milk
- 2 cups mixed vegetables (carrots, bell peppers, broccoli)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 tablespoons curry powder
- Salt to taste
Instructions
- Prep all ingredients by chopping the vegetables and mincing the garlic and ginger.
- In a large pot over medium heat, sauté onions in oil until translucent. Add garlic and ginger; cook for an additional minute.
- Stir in mixed vegetables and cook until they begin to soften (about 5 minutes).
- Pour in coconut milk and curry powder; stir well to combine.
- Simmer on low heat for about 10 minutes until vegetables are tender. Adjust seasoning as needed.
- Serve hot over rice or with naan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 8g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 21g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg