Coconut Milk Curry with Vegetables
Delight in a creamy Coconut Milk Curry with Vegetables that boasts a symphony of aromatic spices, bringing a taste of the tropics to your dining table. This comforting dish, packed with vibrant mixed vegetables, is perfect for a wholesome meal over rice.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
2 tbsp vegetable oil
1 onion, chopped
3 cloves garlic, minced
1-inch ginger, grated
1 red bell pepper, chopped
2 carrots, sliced
1 cup broccoli florets
1 zucchini, sliced
1 cup canned coconut milk
2 tbsp curry powder or paste
1 tbsp soy sauce
1 tsp sugar
Salt and pepper to taste
1 lime, juiced
Fresh cilantro for garnish
Instructions
1. Heat the vegetable oil in a large pan over medium heat.
2. Add the chopped onion, garlic, and grated ginger, sautéing until the onion becomes translucent.
3. Incorporate the chopped bell pepper, sliced carrots, broccoli florets, and sliced zucchini, cooking for about 5 minutes until they begin to soften.
4. Stir in the curry powder or paste, ensuring the vegetables are well-coated with spices.
5. Pour in the coconut milk and add soy sauce and sugar, stirring well.
6. Bring the mixture to a gentle simmer, allowing it to cook for 10 minutes until the vegetables are tender and the sauce has thickened.
7. Season with salt, pepper, and lime juice to taste, adjusting as needed.
8. Serve hot over rice, garnished with fresh cilantro.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stove over medium heat until warmed through, adding a splash of water if needed to loosen the sauce.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
