Chinese Vegetable Curry

This Chinese Vegetable Curry is a vibrant and flavorful dish that brings together a medley of fresh vegetables in a rich, aromatic sauce. Perfectly balanced and easy to prepare, it's a delightful vegetarian main course that will satisfy any palate.

Ingredients

• Broccoli - 100g
• Bell pepper (red) - 1 medium, diced
• Carrot - 1 medium, sliced
• Snow peas - 100g
• Zucchini - 1 medium, diced
• Coconut milk - 200ml
• Vegetable broth - 100ml
• Soy sauce - 2 tablespoons
• Curry powder - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Cornstarch - 1 tablespoon
• Oil (vegetable or sesame) - 2 tablespoons
• Green onions - 2, chopped for garnish
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat the oil in a large pan over medium heat.
2. Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.
3. Add the sliced carrot and diced bell pepper, cooking for 3-4 minutes until they start to soften.
4. Stir in the broccoli, zucchini, and snow peas, and cook for another 3-4 minutes.
5. In a separate bowl, mix the coconut milk, vegetable broth, soy sauce, curry powder, cornstarch, salt, and black pepper until well combined.
6. Pour the sauce mixture into the pan with the vegetables, stirring to coat evenly.
7. Cook for an additional 5-7 minutes, allowing the curry to thicken and the vegetables to become tender but still crisp.
8. Taste and adjust seasoning as necessary, then remove from heat.
9. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 320
• Protein: 7 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 10 g
• Unsaturated Fat: 4 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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