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coconut-vegetable-curry-recipe

Coconut Vegetable Curry Recipe

A delicious and creamy vegan coconut vegetable curry.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 cups mixed vegetables (carrots, bell peppers, peas)
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 can coconut milk (400 ml)
  • 1 cup vegetable broth
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
  • 1 cup fresh spinach
  • 2 tablespoon fresh cilantro, chopped for garnish

Instructions 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Add the minced garlic and ginger, and cook for another 2 minutes.
  4. Add the mixed vegetables, curry powder, cumin, and turmeric. Stir well to coat the vegetables with the spices.
  5. Pour in the coconut milk and vegetable broth. Bring to a simmer and cook for 15-20 minutes, until the vegetables are tender.
  6. Season with salt and black pepper to taste.
  7. Stir in the fresh spinach and cook until wilted, about 2 minutes.
  8. Garnish with chopped cilantro and serve hot.

Nutritional Value

Calories: 250kcal | Carbohydrates: 20g | Protein: 5g | Fat: 18g | Saturated Fat: 15g | Sodium: 600mg | Potassium: 400mg | Fiber: 5g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 3mg

Keywords

Curry, Vegan
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