Fruit and Vegetable Curry
Bright, bold, and bursting with flavor, this Fruit and Vegetable Curry is a delightful fusion of sweet and savory elements, perfect for a hearty plant-based meal. Featuring a medley of vibrant vegetables like sweet potatoes, zucchini, and red bell peppers, this curry takes a unique twist with juicy pineapple chunks and ripe mango for a tropical burst of sweetness. Simmered in a creamy coconut milk base spiced with fragrant curry powder, cumin, and turmeric, this one-pot wonder is both comforting and nutrient-packed. Finished with baby spinach, fresh lime juice, and a sprinkle of cilantro, it’s as visually stunning as it is delicious. Serve this wholesome curry with basmati rice or naan bread to soak up every flavorful drop. Ready in under an hour, it’s an easy yet impressive dish that’s naturally vegan, gluten-free, and guaranteed to be a crowd-pleaser!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 13.5-ounce can coconut milk
- 1 cup vegetable broth
- 2 medium sweet potato, peeled and cubed
- 2 medium carrots, sliced
- 1 medium red bell pepper, chopped
- 1 medium zucchini, chopped
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 ripe mango, diced
- 2 cups baby spinach
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- optional cooked basmati rice or naan bread (for serving)
Instructions
Heat the coconut oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and sauté for 5 minutes, stirring occasionally, until softened.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Add the curry powder, cumin, and turmeric, stirring to coat the aromatics in spices.
Pour in the coconut milk and vegetable broth, stirring well to combine.
Add the cubed sweet potatoes and sliced carrots. Cover and simmer for 10 minutes.
Stir in the red bell pepper and zucchini, then cook for another 5 minutes, until the vegetables begin to soften.
Gently fold in the pineapple chunks and diced mango, cooking for 3 more minutes to warm the fruit through.
Add the baby spinach and cook for 1-2 minutes, until just wilted.
Stir in the lime juice, salt, and black pepper, adjusting seasoning to taste.
Remove the curry from heat and garnish with fresh chopped cilantro.
Serve hot with basmati rice, naan bread, or your favorite side.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1744 mg | 76% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 29.1 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1031 mg | 22% | |
*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.
