Coconut Vegetable Curry Recipe
A rich coconut-based curry loaded with vegetables, simmered in fragrant spices, and perfect for cozy weeknight dinners or entertaining guests.
Ingredients
- Mixed vegetables carrots, cauliflower, peas, bell peppers – 4 cups
- Onion – 1 large chopped
- Garlic – 3 cloves minced
- Ginger – 1 tbsp grated
- Coconut milk – 1 can 400 ml
- Tomato puree – 1 cup
- Curry powder – 2 tbsp
- Turmeric – ½ tsp
- Cumin seeds – 1 tsp
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – 2 tbsp chopped
Instructions
- Heat olive oil in a pot and add cumin seeds.
- Sauté onion, garlic, and ginger until golden and fragrant.
- Stir in curry powder and turmeric.
- Add tomato puree and cook for 5 minutes.
- Toss in vegetables, salt, and pepper, mixing well.
- Pour in coconut milk, reduce heat, and simmer 20 minutes.
- Garnish with cilantro before serving.
Notes
Nutritional Values (per serving)
- Calories: 300
- Total Fat: 16 g
- Saturated Fat: 7 g
- Carbohydrates: 32 g
- Fiber: 9 g
- Protein: 7 g
Vitamins & Minerals (per serving)
- Vitamin A: 40%
- Vitamin C: 35%
- Iron: 20%
- Folate: 18%
- Potassium: 22%
Additional Tips
- Add chili flakes for heat if you’re feeling bold.
- Use sweet potatoes for extra creaminess.
- Serve with basmati rice or naan for maximum comfort.