Vegetable Curry with Coconut Milk is a delicious and flavorful vegetarian dinner idea that's easy to make. This recipe makes 4 servings and has a cook time of approximately 30 minutes.
Ingredients:
1 tbsp. coconut oil
1 onion, diced
3 cloves garlic, minced
1 tbsp. grated fresh ginger
1 tbsp. curry powder
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. turmeric
1/4 tsp. cayenne pepper (optional)
1 can (14 oz) coconut milk
1 cup vegetable broth
2 cups chopped vegetables (such as carrots, potatoes, cauliflower, and bell peppers)
Salt and pepper to taste
Fresh cilantro, chopped, for garnish
Cooked rice or naan bread, for serving
Instructions:
Heat the coconut oil in a large saucepan or Dutch oven over medium heat.
Add the onion and cook until it's soft and translucent about 5 minutes.
Add the garlic, ginger, curry powder, cumin, coriander, turmeric, and cayenne pepper (if using) to the pot. Cook for 1-2 minutes, stirring constantly, until fragrant.
Pour in the coconut milk and vegetable broth, and stir to combine.
Add the chopped vegetables to the pot and bring the mixture to a boil.
Reduce the heat to medium-low and let the curry simmer for 15-20 minutes, or until the vegetables are tender.
Season with salt and pepper to taste.
Serve the Vegetable Curry with Coconut Milk over cooked rice or with naan bread. Garnish with fresh cilantro.
Enjoy your creamy and flavorful Vegetable Curry with Coconut Milk, a satisfying vegetarian meal that's perfect for any day of the week!