One Pot Vegetable Curry with Coconut Milk
One Pot Vegetable Curry with Coconut Milk
A warm, comforting vegetable curry made rich and creamy with coconut milk. It’s a perfect blend of spices and vegetables, great for a cozy dinner.
Nutrition
Calories: 250cal
Carbohydrate: 20g
Protein: 4g
Fat: 18g
Cholesterol: – -mg
Sodium: 400mg
Difficulty Level: easy
20 min Prep
40 min Cook
1 hr Total
4 Servings
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1 red bell pepper, sliced
- 1 medium carrot, sliced
- 1 zucchini, sliced
- 1 cup cauliflower florets
- 1 can (14 ounces) coconut milk
- 1 cup vegetable broth
- Salt to taste
- Black pepper to taste
- 1 cup frozen peas
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
- Add the curry powder, cumin, turmeric, and smoked paprika. Stir well to coat the onion mixture in spices.
- Add the sliced bell pepper, carrot, zucchini, and cauliflower florets. Stir and cook for 5 minutes.
- Pour in the coconut milk and vegetable broth. Stir to combine and season with salt and pepper.
- Bring the mixture to a gentle simmer, then lower the heat and cover the pot. Cook for 20 minutes or until the vegetables are tender.
- Add the frozen peas and simmer for another 5 minutes.
- Stir in the chopped cilantro and lime juice before serving.