Coconut Vegan Curry
A creamy and aromatic vegan curry made with coconut milk, vegetables, and spices, perfect for a comforting meal.
Ingredients
- 1 can 400 ml coconut milk
- 2 tbsp olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 1 tbsp grated ginger
- 1 cup carrots sliced
- 1 cup cauliflower florets
- 1 red bell pepper chopped
- 1 can 400 g chickpeas, drained and rinsed
- 1 tbsp curry powder
- 1/2 tsp cumin
- 1/4 tsp turmeric
- Salt and black pepper to taste
- Fresh cilantro for garnish optional
- 1 tbsp lime juice
Instructions
- In a large pan, heat olive oil over medium heat. Add the chopped onion, garlic, and grated ginger, sautéing until softened, about 3-4 minutes.
- Add the sliced carrots, cauliflower florets, and bell pepper to the pan, stirring to combine. Cook for 5-7 minutes until the vegetables start to soften.
- Add the curry powder, cumin, turmeric, salt, and black pepper, and stir to coat the vegetables in the spices.
- Pour in the coconut milk and bring the mixture to a simmer. Let it cook for 15-20 minutes until the vegetables are tender.
- Add the chickpeas and lime juice, stirring to combine. Let the curry simmer for an additional 5 minutes.
- Taste and adjust the seasoning if necessary.
- Serve the curry hot, garnished with fresh cilantro if desired.
NUTRITION FACTS (Per Serving)
Calories: 280 kcal
Carbohydrates: 30 g
Fat: 14 g
Protein: 8 g