Description
This Coconut Curry recipe is a fragrant and flavorful dish that brings together a delicious blend of Thai-inspired spices, creamy coconut milk, and a variety of vibrant vegetables. Perfect for a cozy dinner any night of the week.
Ingredients
Scale
Main Curry:
- 1 tablespoon coconut oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup vegetable broth or water
Vegetables:
- 1 medium sweet potato (peeled and cubed)
- 1 red bell pepper (sliced)
- 1 zucchini (sliced)
- 1 can (15 oz) chickpeas (drained and rinsed)
Additional:
- 1 tablespoon lime juice
- fresh cilantro for garnish
- cooked rice for serving
Instructions
- Prepare Aromatics: Heat coconut oil in a skillet, sauté onion, add garlic and ginger.
- Add Spices: Stir in red curry paste, turmeric, cumin, and salt.
- Cook Curry: Pour in coconut milk and broth, simmer with sweet potatoes. Add bell pepper, zucchini, and chickpeas.
- Finish and Serve: Stir in lime juice, serve over rice, garnish with cilantro.
Notes
- You can substitute chickpeas with tofu or chicken.
- For extra heat, sprinkle chili flakes.
- Feel free to customize with your favorite vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 7g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
