vegetables
vegan
one-pot
everyday
main course
creamy
Indian
all seasons
Hot
Vegetable Curry with Coconut Milk
Difficulty
easy
Time
45m
Price Category
average
Calories
Medium
This creamy vegetable curry with coconut milk is a true culinary journey that will transport you to the Far East in moments. Packed with fresh vegetables and aromatic spices, it's not only delicious but also incredibly nutritious. It's a perfect choice for a quick weeknight dinner or even a special occasion if you're craving something exotic. Plus, it's vegan and gluten-free, so almost everyone can enjoy it!
ingredients
Steps
Prepare Vegetables
Prepare the vegetables: finely chop the onion, grate or finely mince the garlic and ginger. Cut the bell pepper, zucchini, and carrots into bite-sized pieces, and separate the broccoli into florets. Rinse and drain the chickpeas.
Make the Base
In a large pan or wok, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Then add the grated garlic and ginger, and cook for another 1 minute until fragrant.
Add Curry and Veggies
Add the red curry paste and mix thoroughly with the onion base, cooking for 1 minute. Then add the carrots and broccoli florets, stir, and pour in the coconut milk. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes to soften the harder vegetables.
Finish and Serve
Add the bell pepper, zucchini, and drained chickpeas to the curry. Cook for another 5-7 minutes, until the vegetables are tender-crisp. Season with salt, pepper, and freshly squeezed lime juice. Before serving, sprinkle with fresh, chopped cilantro. Cook basmati rice separately and serve hot with the curry.
Extra Tips
► Don't be afraid to experiment with vegetables! Use seasonal or your favorite vegetables for the curry.
► If you like it spicier, add a little fresh chili or more curry paste.
► Leftover curry keeps in the fridge for 3-4 days and can taste even better the next day as the flavors meld.
Nutrition
| Per 100g | Per Serving 350g / 12.3 oz | |
|---|---|---|
| Calories | 175 kcal | 610 kcal |
| Protein | 5g | 17g |
| Fat | 10g | 35g |
| Carbohydrate | 17g | 60g |
| Fiber | 4g | 14g |
| Sugar | 5g | 18g |