Coconut Milk Curry
Immerse yourself in the vibrant flavors of Coconut Milk Curry, a comforting and nutrient-packed dish that’s perfect for any occasion. This plant-based recipe combines creamy coconut milk with an aromatic blend of curry powder, turmeric, and cumin seeds, creating a rich and flavorful sauce that perfectly complements the medley of fresh vegetables and hearty chickpeas. Enhanced with fresh ginger, garlic, and a touch of lime juice for a zesty finish, this curry is balanced in taste and bursting with vibrant colors. Wilted spinach adds a touch of greenery, while fresh cilantro provides an herbaceous garnish. Perfectly paired with fluffy basmati rice, this easy-to-make recipe is ready in just 45 minutes and serves up a satisfying, wholesome meal for four. Whether you’re seeking a dairy-free, vegan option or simply craving a bold, flavorful dinner, Coconut Milk Curry is your go-to dish for indulgence with a healthy twist.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, chopped
- 3 units garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 large red bell pepper, sliced
- 1 medium carrot, sliced
- 1 medium zucchini, sliced
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon cumin seeds
- 400 milliliters coconut milk
- 400 grams chickpeas, drained and rinsed
- 100 grams fresh spinach
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups basmati rice, cooked, for serving
Instructions
Heat coconut oil in a large pan over medium heat.
Add chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
Add sliced red bell pepper, carrot, and zucchini, cooking for 5 minutes until they start to soften.
Add curry powder, ground turmeric, and cumin seeds, and stir well to coat the vegetables in the spices.
Pour in the coconut milk, stirring to combine.
Add the drained and rinsed chickpeas, and bring the mixture to a gentle simmer.
Season with salt and black pepper, adjusting to taste.
Allow the curry to simmer for 10-15 minutes, until the vegetables are tender and the flavors have melded together.
Stir in the fresh spinach, cooking until wilted, about 2-3 minutes.
Remove from heat and add lime juice.
Garnish with chopped fresh cilantro just before serving.
Serve the coconut milk curry over cooked basmati rice.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1998 mg | 87% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 17.6 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 835 mg | 18% | |
*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.
