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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
Cook Time: 25 minutes
Total Time: 40 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.