Description
This easy vegetable curry is a colorful, flavorful dish that comes together quickly, making it perfect for any weeknight dinner.
Ingredients
Scale
- 2 cups mixed vegetables (bell peppers, carrots, zucchini)
- 1 can (13.5 oz) unsweetened coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons curry powder
- 1 cup low-sodium vegetable broth
- 2 cups fresh spinach (or kale)
- Juice of 1 lemon
Instructions
- Chop the mixed vegetables into bite-sized pieces and set aside.
- In a large pot over medium heat, add 2 tablespoons of olive oil and sauté the chopped onion until translucent. Add the minced garlic and grated ginger; continue to sauté until fragrant.
- Stir in the curry powder and cook for an additional minute. Gradually pour in the coconut milk while stirring to create a smooth base.
- Add the vegetable broth and mixed vegetables to the pot. Bring to a gentle simmer, cover partially, and cook for about 15 minutes until the veggies are tender.
- Gently stir in the spinach or kale until wilted. Finish with a squeeze of fresh lemon juice just before serving.
Notes
- Feel free to customize the recipe by adding your favorite seasonal vegetables or protein sources like chickpeas or lentils for extra nutrition.
- For added depth of flavor, toast the spices in the pot before adding other ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg