Recipe Details
- Prep Time
- 15 mins
- Cooking Time
- 30 mins
- Total Time
- 45 mins
- Servings
- 4
- Difficulty
- easy
Similar Recipes
A flavorful and comforting lentil soup with coconut milk and aromatic spices.
30 mins
easyA flavorful and colorful vegetarian take on the classic Pad Thai, packed with fresh vegetables and a tangy peanut sauce.
20 mins
easyA comforting and fragrant rice pudding made with coconut milk. Perfect as a dessert or a sweet treat.
40 mins
easyA healthy and flavorful stir-fry packed with colorful vegetables. Perfect for a quick weeknight meal.
15 mins
easyComing soon...
Coconut Vegetable Curry
A flavorful and comforting vegetable curry made with coconut milk and a blend of aromatic spices.
Prep: 15 min
Cook: 30 min
Serves: 4
easy
- 1 tbsp coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 cup carrots, chopped
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (13.5 oz) coconut milk
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice, for serving
- 1Heat coconut oil in a large pot or Dutch oven over medium heat.
- 2Add onion and cook until softened, about 5 minutes.
- 3Add garlic and ginger and cook for 1 minute more, until fragrant.
- 4Add bell peppers, cauliflower, broccoli, and carrots. Cook for 5-7 minutes, stirring occasionally, until slightly softened.
- 5Stir in diced tomatoes, coconut milk, curry powder, turmeric powder, cumin powder, and cayenne pepper (if using).
- 6Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until vegetables are tender.
- 7Season with salt and pepper to taste.
- 8Garnish with fresh cilantro.
- 9Serve hot over cooked rice.