Vegetable Curry

This vibrant Vegetable Curry is a delightful blend of fresh vegetables simmered in a fragrant coconut milk sauce, perfect for a satisfying lunch. Rich in flavor and nutrients, it brings a taste of warmth and comfort to your table.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Ginger - 1 inch, grated
• Carrot - 1 medium, sliced
• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Cauliflower - 1 cup, florets
• Green peas - 1/2 cup (frozen or fresh)
• Coconut milk - 400 ml (1 can)
• Vegetable broth - 1 cup
• Curry powder - 2 tablespoons
• Turmeric - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish
• Lime - 1, cut into wedges

Steps

1. Heat olive oil in a large pot over medium heat.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the sliced carrot, diced bell pepper, diced zucchini, and cauliflower florets, cooking for 5-7 minutes until they 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, bringing the mixture to a gentle simmer.
7. Add the green peas and let the curry simmer for another 10-15 minutes until the vegetables are tender and the flavors meld.
8. Taste and adjust seasoning if necessary.
9. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Nutrition

• Calories: 325
• Protein: 6 g
• Carbs: 38 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 15 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

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

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