Quick Curried Vegetable Saute
Brighten your dinner table with this vibrant and flavorful Quick Curried Vegetable Sauté, a healthy, one-pan dish that’s ready in just 25 minutes! Perfect for busy weeknights, this recipe combines crisp-tender carrots, zucchini, red bell peppers, and nutrient-packed spinach with aromatic spices like curry powder, cumin, and turmeric. A splash of creamy coconut milk adds richness and balances the bold flavors, while fresh ginger and garlic provide a welcoming zest. Finished with a squeeze of lemon juice for a pop of freshness and optional cilantro for garnish, this dish pairs beautifully with rice, quinoa, or flatbread. Whether you're looking for a quick vegan meal or a versatile side dish, this easy sauté is packed with bold taste and wholesome goodness to satisfy any craving.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 large carrot, sliced thinly
- 1 medium red bell pepper, sliced into strips
- 1 medium zucchini, diced
- 2 cups spinach, fresh
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup coconut milk
- 1 tablespoon lemon juice
- 2 tablespoons cilantro, chopped (optional)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant.
Add the carrot slices, red bell pepper strips, and diced zucchini to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender but still have some crispness.
Sprinkle in the curry powder, ground cumin, ground turmeric, salt, and black pepper. Stir well to coat the vegetables in the spices.
Pour in the coconut milk and stir to combine. Let the mixture simmer for 2-3 minutes, allowing the flavors to meld.
Add the fresh spinach to the skillet and cook for 1-2 minutes until wilted.
Remove the skillet from heat and stir in the lemon juice.
Garnish with chopped cilantro, if desired, and serve immediately.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3339 mg | 145% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 25.3 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1488 mg | 32% | |
*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.
