Coconut Curry Vegetables

Coconut Curry Vegetables is a vibrant and aromatic dish that combines a medley of fresh vegetables with a rich coconut curry sauce. This dairy-free delight is both comforting and nourishing, perfect for a quick supper.

Ingredients

• Coconut oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 inch, grated
• Red bell pepper - 1, sliced
• Zucchini - 1 medium, diced
• Carrot - 1 medium, sliced
• Broccoli florets - 100 grams
• Coconut milk - 200 ml
• Curry powder - 1 tablespoon
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Fresh cilantro - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat coconut oil in a large pan over medium heat.
2. Add minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
3. Add sliced red bell pepper, diced zucchini, sliced carrot, and broccoli florets. Sauté for 5-7 minutes until the vegetables are tender but still crisp.
4. Stir in the curry powder, ensuring the vegetables are well coated, and cook for an additional minute.
5. Pour in the coconut milk and soy sauce, stirring to combine. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
6. Add lime juice, and season with salt and black pepper to taste.
7. Remove from heat and stir in chopped fresh cilantro before serving.

Nutrition

• Calories: 320
• Protein: 4 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Coconut milk provides healthy fats and may improve heart health.

Tags