Hot Coconut Vegetable Curry
Dive into the comforting warmth of Hot Coconut Vegetable Curry, a vibrant, plant-based dish brimming with bold flavors and creamy textures. Made with rich coconut milk, a medley of fresh vegetables like carrots, zucchini, and broccoli, and protein-packed chickpeas, this curry is both hearty and nourishing. Aromatic spices like curry powder, turmeric, and ginger infuse every bite with layers of flavor, while a squeeze of fresh lime juice adds the perfect zesty finish. Ready in just 40 minutes, this one-pot recipe is ideal for weeknight dinners or meal prep. Serve it over fluffy rice or alongside soft naan to soak up every last drop of the luscious coconut-infused sauce. Perfect for vegans and spice lovers alike, this curry is a wholesome, satisfying crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 medium (diced) Yellow onion
- 3 cloves (minced) Garlic cloves
- 1 tablespoon (freshly grated) Ginger
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 1 teaspoon Crushed red pepper flakes
- 2 cans (13.5 oz each, full-fat) Coconut milk
- 1 cup Vegetable broth
- 2 medium (sliced into rounds) Carrots
- 1 large (cut into strips) Red bell pepper
- 1 medium (sliced into half-moons) Zucchini
- 2 cups Broccoli florets
- 1 can (15 oz, drained and rinsed) Chickpeas
- 1 whole (juiced) Lime
- 1 handful (chopped) Fresh cilantro
- 0.5 teaspoon (to taste) Salt
- optional (for serving) Cooked rice or naan
Instructions
Heat a large pot or deep skillet over medium heat. Add the coconut oil and allow it to melt.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for 1 minute, stirring frequently to prevent burning.
Add the curry powder, ground cumin, ground turmeric, and crushed red pepper flakes. Stir for about 30 seconds to toast the spices and release their aroma.
Pour in the coconut milk and vegetable broth, stirring well to combine. Bring the mixture to a gentle simmer.
Add the carrots to the pot and cook for 5 minutes. Then, stir in the red bell pepper, zucchini, and broccoli florets.
Simmer the vegetables for 8-10 minutes, or until they are tender but still vibrant in color.
Stir in the chickpeas and cook for an additional 3-4 minutes until they are heated through.
Season the curry with lime juice and salt to taste. Adjust seasoning if needed.
Remove the curry from heat and garnish with fresh cilantro.
Serve the hot coconut vegetable curry over cooked rice or alongside naan for a complete meal. Enjoy!
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8078 mg | 351% | |
| Total Carbohydrate | 310.5 g | 113% | |
| Dietary Fiber | 53.6 g | 191% | |
| Total Sugars | 110.6 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 563 mg | 43% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 4022 mg | 86% | |
*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.
