![](https://ah7.fit/wp-content/uploads/2023/08/Coconut-Milk-and-Vegetable-Curry.jpg)
Coconut Milk and Vegetable Curry
Looking for a recipe that wraps comfort, flavor, and nutrition in one delicious package? Enter the world of Coconut Milk and Vegetable Curry. This dish marries creamy coconut milk with a medley of fresh vegetables to offer a treat that’s downright delightful and incredibly healthy. Ready to get started?
Ingredients You’ll Need for Coconut Milk and Vegetable Curry
- 2 cups (475 ml) of that creamy coconut milk
- A pair of carrots, all diced up
- A whole head of broccoli, broken into little trees (florets!)
- One of each bell pepper (red, yellow, and green) – make them into thin strips
- Snow peas, about a cup’s worth (150 grams)
- An onion – dice it finely, we don’t want big chunks here!
- Three cloves of garlic, minced to perfection
- Ginger, about an inch (2.5 cm), also minced
- Some turmeric powder, a teaspoon should do (5 ml)
- Red chili powder – another teaspoon, but adjust if you’re brave (or not!)
- Cumin seeds, just a teaspoon (5 ml)
- Couple tablespoons of coconut oil (30 ml)
- Salt and black pepper – however much feels right to you
- Fresh coriander (also known as cilantro) – for that final flourish
The Time Game:
- Prep: A quick 15 minutes
- Cooking: About 25 minutes
- All in all? 40 minutes and you’re dining!
Feeds Four Hungry Souls!
Nutrition Per Serving – Because We Care
- Calories: 210
- Protein: 4g
- Carbs: 18g
- Fiber: 5g
- Sugars: 6g
- Fats: A total of 15g (with 12g being saturated)
- Sodium: 250mg
- Potassium: A solid 650mg
Coconut Milk and Vegetable Curry Step-by-Step Magic
- Get your skillet warmed up over medium heat with that coconut oil.
- Those cumin seeds? In they go, just for a quick dance till they sizzle.
- Onions next, stir them till they look see-through – about 4 minutes.
- Ginger and garlic join the party now, another couple of minutes here.
- Time for the rainbow – bell peppers, carrots, broccoli, and snow peas. In!
- Season with the turmeric and chili powder.
- In goes the coconut milk, making everything all nice and cozy.
- Taste time! Salt and pepper to get it just right.
- Let the Coconut Milk and Vegetable Curry mingle on low heat, around 20 minutes, or till those veggies are just soft.
- To finish? Sprinkle some coriander on top. Voila!
Insider Tips
- Play around with your veggies! Maybe some zucchini or eggplant? It’s your canvas.
- If you prefer it a bit thicker, let it bubble away for another 5 minutes or so.
- Always choose full-fat coconut milk. Trust me, the flavor’s unmatched.
- Spice lovers, toss in a fresh chili to turn the heat up a notch.
Ready to Dig In?
Pour this curry over some brown rice or perhaps quinoa. A squeeze of lime can add some zest. Fancy some bread? Whole wheat naan’s got your back. A fresh cucumber salad on the side? Oh, yes please!
Wrap Up
If AH7 had a flagship dish, this Coconut Milk and Vegetable Curry might just be it. It’s more than food; it’s a flavorful journey. The veggies provide nutrition, the coconut milk brings creaminess, and the spices? Well, they bring the party. Next time your tummy grumbles, whip this up. Satisfaction guaranteed!
![](https://ah7.fit/wp-content/uploads/2023/08/Coconut-Milk-and-Vegetable-Curry-300x300.jpg)
COCONUT MILK AND VEGETABLE CURRY
Nutritions
Ingredients
- 2 cups 475 ml of that creamy coconut milk
- A pair of carrots all diced up
- A whole head of broccoli broken into little trees (florets!)
- One of each bell pepper red, yellow, and green – make them into thin strips
- Snow peas about a cup’s worth (150 grams)
- An onion – dice it finely we don’t want big chunks here!
- Three cloves of garlic minced to perfection
- Ginger about an inch (2.5 cm), also minced
- Some turmeric powder a teaspoon should do (5 ml)
- Red chili powder – another teaspoon but adjust if you’re brave (or not!)
- Cumin seeds just a teaspoon (5 ml)
- Couple tablespoons of coconut oil 30 ml
- Salt and black pepper – however much feels right to you
- Fresh coriander also known as cilantro – for that final flourish
Instructions
- Get your skillet warmed up over medium heat with that coconut oil.
- Those cumin seeds? In they go, just for a quick dance till they sizzle.
- Onions next, stir them till they look see-through – about 4 minutes.
- Ginger and garlic join the party now, another couple of minutes here.
- Time for the rainbow – bell peppers, carrots, broccoli, and snow peas. In!
- Season with the turmeric and chili powder.
- In goes the coconut milk, making everything all nice and cozy.
- Taste time! Salt and pepper to get it just right.
- Let the Coconut Milk and Vegetable Curry mingle on low heat, around 20 minutes, or till those veggies are just soft.
- To finish? Sprinkle some coriander on top. Voila!
Notes
- Play around with your veggies! Maybe some zucchini or eggplant? It’s your canvas.
- If you prefer it a bit thicker, let it bubble away for another 5 minutes or so.
- Always choose full-fat coconut milk. Trust me, the flavor’s unmatched.
Spice lovers, toss in a fresh chili to turn the heat up a notch.
![](https://ah7.fit/wp-content/uploads/2023/07/01-AH7-Logo-129x52-Comp.png)
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