Nut-Free Coconut Curry
Perfect for those with nut allergies or simply seeking a vibrant, wholesome dish, this Nut-Free Coconut Curry is an aromatic medley of fresh vegetables and warming spices simmered in creamy coconut milk. Featuring familiar curry essentials like turmeric, cumin, and a hint of optional cayenne for spice, this recipe strikes the perfect balance of rich flavor and healthful ingredients. Bright pops of color from red bell peppers, carrots, zucchini, and spinach make it as visually enticing as it is delicious. Ready in just 45 minutes, this comforting curry pairs beautifully with jasmine rice, creating a complete meal that’s dairy-free, gluten-free, and packed with plant-based goodness. Serve it garnished with fresh cilantro and a squeeze of lime for a refreshing finish that’ll keep you coming back for more!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 medium red bell pepper, sliced
- 2 medium carrot, sliced
- 1 medium zucchini, sliced
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper (optional)
- 14 ounces coconut milk
- 1 cup vegetable broth
- 1 cup frozen peas
- 2 cups fresh spinach
- 1 lime, juiced
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups cooked jasmine rice, for serving
Instructions
Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Add the minced garlic and ginger to the pot, stirring frequently for 1 minute until fragrant.
Add the sliced red bell pepper, carrots, and zucchini. Sauté for another 5-7 minutes until the vegetables begin to soften.
Stir in the curry powder, turmeric, cumin, and cayenne pepper, coating the vegetables in the spices. Cook for 2 minutes, stirring constantly.
Pour in the coconut milk and vegetable broth, stirring to combine with the vegetables and spices.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 15 minutes.
Add the frozen peas and fresh spinach to the pot, stirring until the spinach is wilted and the peas are heated through.
Stir in the lime juice and season with salt and black pepper to taste.
Remove the pot from heat and garnish with fresh cilantro.
Serve the nut-free coconut curry over cooked jasmine rice.
Nutrition Facts
Calories |
2230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7239 mg | 315% | |
| Total Carbohydrate | 426.6 g | 155% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 61.7 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 3196 mg | 68% | |
*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.
