Ingredients
Scale
- 2 cups mixed vegetables (bell peppers, carrots, peas)
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 cup low-sodium vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prep your ingredients by chopping the mixed vegetables and mincing the garlic and ginger.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and grated ginger; cook until fragrant.
- Add curry powder and mixed vegetables to the pot; stir well to combine.
- Pour in the coconut milk and vegetable broth; bring to a gentle simmer.
- Allow to simmer for about 20 minutes or until vegetables are tender. Season with salt and pepper as needed before serving.
Notes
- Customize with seasonal veggies or add chickpeas for extra protein.
- For a spicier kick, incorporate more chili powder or fresh chili peppers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg