Vegetable Curry

This Vegetable Curry is a vibrant and flavorful dish packed with a variety of fresh vegetables and aromatic spices, perfect for a comforting Chinese lunch. It's a delightful blend of textures and tastes, served best with steamed rice or noodles.

Ingredients

• Broccoli - 100 grams
• Carrot - 1 medium, sliced
• Bell pepper - 1 medium, diced
• Snow peas - 100 grams
• Zucchini - 1 medium, diced
• Garlic - 2 cloves, minced
• Ginger - 1 inch, minced
• Soy sauce - 2 tablespoons
• Coconut milk - 200 milliliters
• Curry powder - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Cilantro - for garnish

Steps

1. Heat the vegetable oil in a large pan over medium heat.
2. Add minced garlic and ginger, sauté for about 1 minute until fragrant.
3. Add sliced carrot and cook for 3 minutes, stirring occasionally.
4. Add diced zucchini and bell pepper, cooking for another 3 minutes.
5. Stir in the broccoli and snow peas, cooking for 2-3 minutes until they are bright in color.
6. Sprinkle the curry powder over the vegetables and stir to coat evenly.
7. Pour in the coconut milk and soy sauce, bringing the mixture to a simmer.
8. Reduce the heat and let it simmer for 10 minutes, allowing the flavors to meld together.
9. Season with salt and black pepper to taste.
10. Serve hot, garnished with fresh cilantro, alongside steamed rice or noodles.

Nutrition

• Calories: 280
• Protein: 6 g
• Carbs: 35 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 11 g
• Unsaturated Fat: 3 g
• Water: 0.3 L

Health Benefits

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

Tags