Coconut Curry Vegetables

Coconut Curry Vegetables is a vibrant and creamy dish that combines a variety of fresh vegetables in a rich coconut milk-based curry, delivering a delightful blend of flavors. This vegetarian dish captures the essence of tropical cuisine while being comforting and satisfying.

Ingredients

• Coconut milk - 400 ml
• Red bell pepper - 1, sliced
• Zucchini - 1, diced
• Carrot - 1, sliced
• Broccoli florets - 100 g
• Garlic - 2 cloves, minced
• Ginger - 1 inch, grated
• Curry powder - 1 tablespoon
• Olive oil - 2 tablespoons
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Fresh cilantro - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Cooked rice - for serving

Steps

1. Heat olive oil in a large skillet over medium heat.
2. Add minced garlic and grated ginger, sauté for about 1 minute until fragrant.
3. Stir in the sliced red bell pepper, diced zucchini, and sliced carrot. Cook for 5 minutes until they begin to soften.
4. Add the broccoli florets and cook for an additional 3 minutes.
5. Sprinkle the curry powder over the vegetables and stir well to coat.
6. Pour in the coconut milk and bring the mixture to a simmer. Cook for 10 minutes, allowing the flavors to meld.
7. Add soy sauce, lime juice, salt, and black pepper to taste. Stir to combine.
8. Remove from heat and stir in chopped fresh cilantro.
9. Serve the coconut curry vegetables over cooked rice.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 16 g
• Unsaturated Fat: 4 g
• Water: 0.4 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Contains healthy fats from coconut milk, which may promote heart health.

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