Description
A delightful quick vegan curry made with coconut milk and vibrant vegetables, perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, sliced
- 1 zucchini, diced
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pan over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the diced bell pepper, sliced carrots, and zucchini, cooking until they are tender.
- Pour in the coconut milk and stir in the curry powder.
- Simmer for about 5-10 minutes until heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
Feel free to customize with different vegetables or spice levels according to your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 6g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan, curry, coconut milk, quick meals, comfort food