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

1. Get your skillet warmed up over medium heat with that coconut oil.
2. Those cumin seeds? In they go, just for a quick dance till they sizzle.
3. Onions next, stir them till they look see-through – about 4 minutes.
4. Ginger and garlic join the party now, another couple of minutes here.
5. Time for the rainbow – bell peppers, carrots, broccoli, and snow peas. In!
6. Season with the turmeric and chili powder.
7. In goes the coconut milk, making everything all nice and cozy.
8. Taste time! Salt and pepper to get it just right.
9. Let the Coconut Milk and Vegetable Curry mingle on low heat, around 20 minutes, or till those veggies are just soft.
10. To finish? Sprinkle some coriander on top. Voila!

Insider Tips

1. Play around with your veggies! Maybe some zucchini or eggplant? It’s your canvas.
2. If you prefer it a bit thicker, let it bubble away for another 5 minutes or so.
3. Always choose full-fat coconut milk. Trust me, the flavor’s unmatched.
4. 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!

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?

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Nutritions

Nutrition Facts

COCONUT MILK AND VEGETABLE CURRY

Amount per Serving

Calories

210

% Daily Value*

Fat

 

15

g

23

%

Saturated Fat

 

12

g

75

%

Sodium

 

250

mg

11

%

Potassium

 

650

mg

19

%

Carbohydrates

 

18

g

6

%

Fiber

 

5

g

21

%

Sugar

 

6

g

7

%

Protein

 

4

g

8

%

* Percent Daily Values are based on a 2000 calorie diet.

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.