Coconut-Vegetable Curry

Coconut-Vegetable Curry is a popular dish in both Indian and Thai cuisines. It combines the creamy richness of coconut milk with a variety of colorful vegetables, creating a flavorful and satisfying meal.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

Print Recipe

Medium

Coconut-Vegetable Curry

Cooking Method: Saute, Simmer Cuisine: Indian, Thai Courses: Curry, Lunch, Main Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Coconut milk
• 2 cup Mixed vegetables (carrots, bell peppers, green beans, etc.)
• 1 medium Onion
• 3 clove Garlic cloves
• 1 teaspoon Ginger
• 2 teaspoon Curry powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Red chili flakes
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 2 tablespoon Lime juice
• 2 tablespoon Fresh cilantro

Instructions

1. Heat oil in a pan and sauté the onion, garlic, and ginger until fragrant.
2. Add the mixed vegetables and cook until slightly tender.
3. In a separate bowl, mix the curry powder, turmeric powder, cumin powder, red chili flakes, salt, and sugar with coconut milk.
4. Pour the coconut milk mixture into the pan and simmer for 15-20 minutes.
5. Stir in lime juice and garnish with fresh cilantro.
6. Serve hot with rice or naan bread.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 35g12%

Sugars 10g

Protein 8g16%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.