Vegetarian Coconut Curry

This Vegetarian Coconut Curry is a delightful blend of aromatic spices and creamy coconut milk, creating a rich and satisfying dish. Perfect for those seeking a unique vegetarian take on a traditional seafood-inspired curry, it bursts with flavor and vibrancy.

Ingredients

• Coconut milk - 400 ml
• Vegetable oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 inch, grated
• Onion - 1 medium, diced
• Bell pepper - 1 medium, sliced
• Carrot - 1 medium, sliced
• Broccoli - 100 grams, cut into florets
• Snow peas - 100 grams
• Curry powder - 2 tablespoons
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Cilantro - 2 tablespoons, chopped
• Salt - to taste
• Pepper - to taste

Steps

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
3. Add the diced onion and cook until translucent, about 3-4 minutes.
4. Stir in the sliced bell pepper and carrot, cooking for another 5 minutes until they start to soften.
5. Add the broccoli florets and snow peas, cooking for an additional 3 minutes.
6. Sprinkle the curry powder over the vegetables and stir well to coat evenly.
7. Pour in the coconut milk, soy sauce, and lime juice, stirring to combine all ingredients.
8. Bring the mixture to a gentle simmer and cook for 10-15 minutes, allowing the flavors to meld together.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with chopped cilantro.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 580 mg
• Cholesterol: 0 mg
• Total Fat: 25 g
• Saturated Fat: 20 g
• Unsaturated Fat: 5 g
• Water: 0.4 L

Health Benefits

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

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