Dairy-Free Curry Vegetable
Colorful, nourishing, and packed with bold flavors, this Dairy-Free Curry Vegetable is a delightful plant-based dish that's perfect for any occasion. Made with creamy coconut milk, fragrant spices like curry powder and turmeric, and a medley of fresh vegetables including zucchini, broccoli, and bell peppers, this curry is both comforting and energizing. Chickpeas add a protein boost, while cilantro and lime brighten the dish with fresh, zesty notes. Ready in under an hour, this versatile recipe is ideal for meal prep or family dinners, served over fluffy rice or protein-rich quinoa. Completely dairy-free and loaded with wholesome ingredients, this vibrant curry is as nutritious as it is delicious—a must-try for lovers of healthy, flavorful cuisine!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 medium red bell pepper, sliced
- 2 medium carrot, sliced
- 2 cups broccoli florets
- 1 medium zucchini, sliced
- 2 tablespoons curry powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 14 ounces coconut milk
- 1 cup vegetable broth
- 1 15-ounce can chickpeas, drained and rinsed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 whole lime, sliced for serving
- 4 cups cooked rice or quinoa, for serving
Instructions
In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent.
Stir in the minced garlic and grated ginger, and cook for another 1 minute until fragrant.
Add the sliced red bell pepper, carrots, broccoli florets, and zucchini to the pot. Stir well to coat the vegetables in the oil.
Mix in the curry powder, cumin powder, and turmeric powder. Stir continuously for about 2 minutes to release the spices' aromas.
Pour in the coconut milk and vegetable broth. Bring the mixture to a gentle simmer.
Add the drained and rinsed chickpeas to the pot. Stir to combine.
Season the curry with salt and black pepper. Cover the pot, reduce the heat to low, and let it simmer for about 20 minutes until the vegetables are tender.
Once done, remove from heat and stir in the fresh cilantro.
Serve the curry hot over cooked rice or quinoa, with lime slices on the side for squeezing.
Enjoy your delicious Dairy-Free Curry Vegetable!
Nutrition Facts
Calories |
2490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9099 mg | 396% | |
| Total Carbohydrate | 449.7 g | 164% | |
| Dietary Fiber | 57.4 g | 205% | |
| Total Sugars | 75.1 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 618 mg | 48% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 3908 mg | 83% | |
*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.
