why make this recipe
This Easy Healthy Coconut Vegetable Curry is a fantastic dish for anyone looking to enjoy a nutritious meal packed with flavor. It’s simple to prepare and uses wholesome ingredients that not only taste great but also provide numerous health benefits. The creamy coconut milk combined with colorful vegetables makes it a feast for the eyes and the palate. Whether you’re cooking for yourself or hosting a gathering, this curry is sure to impress while keeping things healthy.
how to make Easy Healthy Coconut Vegetable Curry
Ingredients:
- 1 can Coconut milk (provides that creamy, rich texture)
- 1 medium Onion (adds natural sweetness)
- 3 cloves Garlic (brings a pungent aroma)
- 1 inch Fresh ginger (offers a zingy warmth)
- 1 teaspoon Turmeric powder (gives vibrant color)
- 1 teaspoon Cumin seeds (toasted for flavor)
- 1 teaspoon Coriander powder (enhances earthiness)
- 1 teaspoon Chili flakes (adjust to taste)
- 2 medium Carrots (adds subtle sweetness)
- 1 medium Bell pepper (brings vibrant color)
- 1 cup Green beans (offer a fresh bite)
- 2 cups Cauliflower florets (soak up flavors beautifully)
- 2 cups Spinach (stir in at the end)
- 1 tablespoon Lime juice (brightens the dish)
- 0.25 cup Fresh cilantro (for a burst of freshness)
- to taste Salt
- to taste Pepper
Directions:
- Start by heating a pan over medium heat. Add a splash of oil and sauté the chopped onion until it turns translucent.
- Next, add minced garlic and grated ginger to the pan, stirring for about a minute until fragrant.
- Mix in the turmeric, cumin seeds, coriander powder, and chili flakes. Cook for another minute to toast the spices.
- Add the sliced carrots, bell pepper, and green beans to the mixture. Stir and let them cook for about 5 minutes until they start to soften.
- Gradually incorporate the cauliflower florets and coconut milk. Bring the mixture to a gentle simmer.
- Allow it to cook for 10-15 minutes, stirring occasionally, until the vegetables are tender.
- Stir in the fresh spinach and let it wilt for about 2 minutes. Finish with lime juice, salt, and pepper to taste.
- Garnish with fresh cilantro before serving.
how to serve Easy Healthy Coconut Vegetable Curry
Serve this delicious curry over a bed of fluffy rice or with warm naan bread. It also pairs well with quinoa for a healthy twist. Adding a wedge of lime on the side enhances the dish’s flavors even more.
how to store Easy Healthy Coconut Vegetable Curry
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to three days. To reheat, simply warm it on the stove or in the microwave until heated through.
tips to make Easy Healthy Coconut Vegetable Curry
- Feel free to adjust the level of chili flakes according to your spice preference.
- For added richness, try adding a splash of vegetable broth along with the coconut milk.
- If you have other vegetables on hand, like sweet potatoes or peas, feel free to toss them in too!
variation
You can make this curry vegan-friendly by ensuring the ingredients are all plant-based. Also, try adding chickpeas for added protein or swapping the spinach for kale for a different texture.
FAQs
Can I use frozen vegetables in this recipe?
Yes, frozen vegetables work well in this curry! Just add them while you’re cooking the spices and simmer until they’re heated through.
Is this recipe suitable for meal prep?
Absolutely! This dish keeps well and is perfect for meal prepping. Just store it in individual portions for easy grab-and-go meals.
Can I make this curry spicier?
Definitely! You can add more chili flakes or even fresh chili peppers to kick up the heat. Just adjust to your taste preference.
Easy Healthy Coconut Vegetable Curry
Ingredients
Method
- Heat a pan over medium heat and add a splash of oil before sautéing the chopped onion until it turns translucent.
- Add minced garlic and grated ginger to the pan, stirring for about a minute until fragrant.
- Mix in the turmeric, cumin seeds, coriander powder, and chili flakes. Cook for another minute to toast the spices.
- Add the sliced carrots, bell pepper, and green beans to the mixture. Stir and let them cook for about 5 minutes until they start to soften.
- Gradually incorporate the cauliflower florets and coconut milk. Bring the mixture to a gentle simmer.
- Allow it to cook for 10-15 minutes, stirring occasionally, until the vegetables are tender.
- Stir in the fresh spinach and let it wilt for about 2 minutes. Finish with lime juice, salt, and pepper to taste.
- Garnish with fresh cilantro before serving.