Description
Vegetable Coconut is a creamy, aromatic, plant-based curry featuring a medley of vegetables simmered in a spiced coconut milk sauce. It’s a wholesome and comforting meal perfect for busy weeknights or meal prep.
Ingredients
Units
Scale
- 2 tbsp olive oil or coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp curry powder or 2 tbsp curry paste
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup vegetable broth or water
- 3 cups mixed vegetables (carrots, bell peppers, green beans, spinach, etc.)
- 1/4 cup cashews (for garnish)
- 2 tbsp chopped fresh cilantro (optional, for garnish)
- Cooked rice, for serving
Instructions
- Heat oil in a large saucepan over medium heat.
- Add chopped onions and sauté for 4–5 minutes until soft.
- Stir in garlic and ginger and cook for 1 minute until fragrant.
- Add curry powder, cumin, turmeric, salt, and black pepper. Stir to coat onions evenly.
- Pour in coconut milk and vegetable broth. Bring to a gentle simmer.
- Add mixed vegetables and stir well to combine.
- Cover and simmer for 15–20 minutes, or until vegetables are tender.
- Taste and adjust seasoning as needed.
- Serve over cooked rice, garnished with cashews and fresh cilantro if desired.
Notes
- Use frozen vegetables to save time—no need to thaw.
- Add chickpeas or tofu for extra protein.
- For more heat, stir in chili flakes or cayenne pepper.
- Use light coconut milk for a lower-fat option.
- Simmer uncovered to thicken the sauce if needed.
Nutrition
- Serving Size: 1 serving (without rice)
- Calories: 280
- Sugar: 5g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg