Quick and Easy Curried Veggies
Transform weeknight dinners with this vibrant and flavorful Quick and Easy Curried Veggies recipe, perfect for anyone craving a wholesome, plant-based meal. Made with a creamy coconut milk base and infused with aromatic spices like curry powder, cumin, and turmeric, this dish is a symphony of warm, satisfying flavors. Packed with nutrient-rich vegetables like broccoli, carrots, zucchini, and spinach, it’s a colorful feast for the eyes and the palate. Ready in just 30 minutes, this one-pot recipe is ideal for busy schedules, offering minimal prep and effortless cleanup. Serve it with fluffy rice or warm naan to complete a comforting, vegetarian-friendly meal that’s as nourishing as it is delicious. Perfect for fans of quick vegetarian dinners and easy curry recipes!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 tablespoon, minced ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 1 14-ounce can canned diced tomatoes
- 1 13.5-ounce can coconut milk
- 2 cups broccoli florets
- 2 medium, thinly sliced carrots
- 1 medium, diced zucchini
- 2 cups baby spinach
- 2 tablespoons, chopped (optional for garnish) fresh cilantro
- (optional, for serving) cooked rice or naan
Instructions
Heat the coconut oil in a large skillet or pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and ginger. Cook for another 1-2 minutes, stirring frequently, until fragrant.
Add the curry powder, ground cumin, ground turmeric, salt, and black pepper. Stir well to coat the onion mixture in the spices.
Pour in the canned diced tomatoes and coconut milk. Stir to combine and bring the mixture to a gentle simmer.
Add the broccoli florets, sliced carrots, and diced zucchini to the pot. Stir well to coat the vegetables in the curry sauce.
Cover and simmer for 10-12 minutes, or until the vegetables are tender but not mushy. Stir occasionally to ensure even cooking.
Remove the lid and fold in the baby spinach. Cook for 1-2 minutes, just until the spinach wilts.
Taste the curry and adjust seasoning with more salt or pepper if needed.
Garnish with chopped fresh cilantro, if desired, and serve hot over cooked rice or with naan bread.
Nutrition Facts
Calories |
246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1022 mg | 44% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 14.1 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 627 mg | 13% | |
*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.
