Ingredients
Scale
- 2 cups mixed seasonal vegetables (bell peppers, carrots, peas)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp curry powder
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 medium onion, finely chopped
- 1 cup low-sodium vegetable broth
- 2 cups spinach or kale
Instructions
- Wash and chop all vegetables into bite-sized pieces.
- In a large pan over medium heat, sauté onions in oil until translucent. Add garlic and ginger; cook until fragrant.
- Stir in mixed vegetables and curry powder; cook for about 5 minutes until slightly softened.
- Gradually add coconut milk and vegetable broth; stir to combine.
- Reduce heat to low and let the curry simmer uncovered for 15-20 minutes, stirring occasionally.
- Before serving, fold in spinach or kale until just wilted.
Notes
- Feel free to substitute vegetables based on what you have on hand.
- To enhance flavors, toast the spices briefly before adding them to the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 4g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg