Description
Easy Healthy Coconut Vegetable Curry That Bursts with Flavor
Ingredients
Scale
- 1 can Coconut milk
- 1 medium Onion
- 3 cloves Garlic
- 1 inch Fresh ginger
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Chili flakes
- 2 medium Carrots
- 1 medium Bell pepper
- 1 cup Green beans
- 2 cups Cauliflower florets
- 2 cups Spinach
- 1 tablespoon Lime juice
- 0.25 cup Fresh cilantro
- to taste Salt
- to taste Pepper
Instructions
- Heat a splash of oil in a large skillet over medium heat. Add cumin seeds and toast until fragrant and popping, about 30 seconds.
- Sauté onion, garlic, and fresh ginger in the warm oil-spice mixture for 3–4 minutes until onions are soft.
- Stir in turmeric, coriander, and chili flakes. Cook spices for about 1 minute.
- Pour in coconut milk and ½ cup water, then add carrots and cauliflower. Bring to a gentle simmer and cook 5 minutes.
- Mix in bell peppers and green beans, continuing to simmer 4–5 minutes.
- Finish by stirring in spinach until just wilted. Season with salt, pepper, and lime juice, sprinkle cilantro before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg