Ingredients
Scale
- 2 cups mixed vegetables (bell peppers, carrots, peas)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons curry powder
- 1 tablespoon fresh ginger, grated
- 3 garlic cloves, minced
- 1 medium onion, finely chopped
- 1 cup low-sodium vegetable broth
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Instructions
- Heat oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
- Stir in minced garlic and grated ginger for about 1-2 minutes until fragrant.
- Add mixed vegetables to the pot and cook for about 5 minutes until they start to soften.
- Pour in coconut milk and vegetable broth; let simmer gently for 10 minutes.
- Mix in curry powder, salt, and pepper; simmer for an additional 5-7 minutes until veggies are tender.
- Remove from heat and squeeze fresh lime juice over the curry. Garnish with cilantro before serving.
Notes
- Feel free to substitute seasonal vegetables or add chickpeas for protein.
- Adjust spices to suit your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 270
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg