Coconut Curry
Indulge in the comforting warmth of Coconut Curry, a vibrant and hearty dish bursting with flavor and wholesome ingredients. This recipe combines the creamy richness of coconut milk with the bold warmth of curry powder, cumin, and coriander, creating a beautifully spiced sauce that coats tender vegetables like red bell peppers, carrots, and fresh spinach. Protein-packed chickpeas make this a satisfying vegan meal, while a squeeze of lime juice adds a zesty brightness to every bite. Ready in just 45 minutes, this one-pot curry is ideal for busy weeknights and perfect served over fluffy jasmine rice. With its balance of spice and creaminess, Coconut Curry is a must-try for anyone seeking a nourishing, plant-based dinner that's as delicious as it is easy to make! Keywords: vegan coconut curry, plant-based dinner, one-pot curry recipe, creamy curry, quick weeknight meal.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 medium red bell pepper, sliced
- 2 medium carrots, sliced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 14 ounces canned coconut milk
- 15 ounces chickpeas, drained and rinsed
- 4 cups spinach
- 1 tablespoon lime juice
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 4 cups cooked jasmine rice, for serving
Instructions
Heat the coconut oil in a large skillet over medium heat.
Add the chopped onions and sauté until they become translucent, about 5 minutes.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add the sliced red bell pepper and sliced carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Sprinkle the curry powder, ground cumin, and ground coriander over the vegetables. Stir well to coat the vegetables with the spices.
Pour in the coconut milk, stirring to combine the ingredients thoroughly.
Add the drained and rinsed chickpeas to the skillet. Cook for 10 minutes, allowing the curry to thicken and the flavors to meld.
Stir in the fresh spinach and cook until it wilts, about 2-3 minutes.
Add the lime juice and salt, stirring well.
Garnish with fresh cilantro before serving.
Serve the coconut curry over cooked jasmine rice.
Nutrition Facts
Calories |
3402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.8 g | 178% | |
| Saturated Fat | 108.3 g | 542% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8538 mg | 371% | |
| Total Carbohydrate | 475.6 g | 173% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 46.3 g | ||
| Protein | 81.6 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 577 mg | 44% | |
| Iron | 49.4 mg | 274% | |
| Potassium | 3989 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
