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Easy Vegetable Curry Recipe With Coconut Milk

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Easy Coconut Curry Minimalist Baker Recipes
Easy Coconut Curry Minimalist Baker Recipes from minimalistbaker.com

Description:

This easy vegetable curry recipe with coconut milk is a warm, comforting and healthy meal that can be made in no time. It is perfect for those who are looking for a flavorful and nutritious vegetarian meal. The combination of spices, vegetables and coconut milk creates a delicious and creamy curry that will leave you feeling satisfied and nourished.

Prep Time:

The prep time for this recipe is about 20 minutes.

Cook Time:

The cook time for this recipe is about 25 minutes.

Ingredients:

  • 1 tablespoon of coconut oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon of ginger, minced
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of paprika
  • 1/2 teaspoon of cayenne pepper
  • 1 can of coconut milk
  • 2 cups of mixed vegetables (carrots, bell peppers, zucchini, broccoli, etc.)
  • 1 tablespoon of soy sauce
  • 1 tablespoon of maple syrup
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Equipment:

  • A large skillet or wok
  • A wooden spoon or spatula

Method:

  1. Heat the coconut oil in a large skillet or wok over medium heat.
  2. Add the chopped onion, minced garlic and minced ginger. Sauté for 2-3 minutes until the onion is soft and translucent.
  3. Add the ground cumin, ground coriander, turmeric powder, paprika and cayenne pepper. Stir well and cook for 1-2 minutes until fragrant.
  4. Add the mixed vegetables and stir well. Cook for 5-7 minutes until the vegetables are tender.
  5. Pour in the can of coconut milk and stir well. Bring the curry to a simmer and let it cook for 10-15 minutes until the sauce has thickened.
  6. Add the soy sauce, maple syrup, salt and pepper to taste. Stir well and cook for another 2-3 minutes.
  7. Garnish with fresh cilantro and serve hot with rice or bread.

Notes:

  • You can use any vegetables you like for this recipe. Just make sure they are cut into small pieces so they cook evenly.
  • If you like your curry spicier, add more cayenne pepper or red pepper flakes.
  • If you prefer a thicker curry, you can add a tablespoon of cornstarch mixed with water to the sauce.
  • If you don't have maple syrup, you can use honey or brown sugar instead.
  • You can also add some protein to this curry, such as tofu, chickpeas or lentils.

Nutrition Info:

  • Serving size: 1 cup
  • Calories: 250
  • Protein: 5g
  • Carbohydrates: 20g
  • Fat: 18g
  • Saturated Fat: 15g
  • Fiber: 5g
  • Sugar: 9g
  • Sodium: 400mg

Recipes FAQ:

  • Can I use other vegetables for this recipe?

    • Yes, you can use any vegetables you like or have on hand.

  • Can I use light coconut milk?

    • Yes, you can use light coconut milk, but the curry won't be as creamy and rich.

  • Can I freeze this curry?

    • Yes, you can freeze this curry for up to 3 months. Just make sure to let it cool completely before freezing.

Recipe Tips:

  • Make sure to use a large skillet or wok so you have enough space to stir the vegetables and sauce.
  • Don't skip the fresh cilantro garnish, as it adds a nice freshness and flavor to the curry.
  • You can also serve this curry with naan bread or pita bread instead of rice.
  • Leftovers can be stored in the fridge for up to 3 days.
  • If you like your curry with more sauce, you can add an extra can of coconut milk or some vegetable broth.

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