Vegan Coconut Curry

This Vegan Coconut Curry is a vibrant and hearty dish that combines the rich flavors of coconut milk with fresh vegetables and aromatic spices. Perfect for a quick and satisfying lunch, it’s both nourishing and comforting.

Ingredients

• Coconut oil - 1 tablespoon
• Onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Ginger - 1 inch, grated
• Bell pepper - 1 medium, sliced
• Carrot - 1 medium, sliced
• Zucchini - 1 medium, diced
• Canned chickpeas - 1 cup, rinsed and drained
• Coconut milk - 400 ml
• Vegetable broth - 1 cup
• Curry powder - 2 tablespoons
• Turmeric - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh cilantro - for garnish
• Lime - 1, for serving

Steps

1. Heat the coconut oil in a large pot over medium heat.
2. Add the diced onion and sauté for about 5 minutes until translucent.
3. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
4. Add the sliced bell pepper, carrot, and zucchini to the pot, cooking for another 5-7 minutes until the vegetables begin to soften.
5. Sprinkle in the curry powder, turmeric, salt, and black pepper, stirring well to coat the vegetables.
6. Pour in the coconut milk and vegetable broth, then add the chickpeas, stirring to combine.
7. Bring the mixture to a gentle simmer, then reduce the heat and let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
8. Taste and adjust seasoning if necessary, then remove from heat.
9. Serve hot, garnished with fresh cilantro and a wedge of lime.

Nutrition

• Calories: 380
• Protein: 12 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 16 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in healthy fats from coconut milk, which can support heart health.
• High in fiber from vegetables and chickpeas, promoting digestive health.

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