Quick Curried Vegetables
Whip up a flavorful, plant-based meal in no time with this Quick Curried Vegetables recipe! Bursting with vibrant colors and warm, aromatic spices like curry powder, cumin, and turmeric, this dish is a perfect balance of creamy coconut milk, tender veggies, and a subtle hint of heat. A medley of carrots, zucchini, broccoli, and red bell peppers are simmered to perfection in a rich curry sauce, while frozen peas add a pop of sweetness. Ready in just 35 minutes, this versatile recipe is ideal for busy weeknights and can be served over steamed rice or with warm naan for a comforting, wholesome dinner. Plus, it’s naturally dairy-free, gluten-free, and packed with nutrients, making it a great vegetarian or vegan option that the whole family will love!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 can (13.5 oz) coconut milk
- 1 can (14.5 oz) diced tomatoes
- 2 medium carrots, sliced into rounds
- 1 medium zucchini, chopped
- 1 medium red bell pepper, chopped
- 2 cups broccoli florets
- 1 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Heat the coconut oil in a large skillet or pot over medium heat.
Add the diced onion and cook until softened, about 3 minutes.
Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
Sprinkle in the curry powder, ground cumin, and turmeric powder, stirring well to coat the onion mixture in the spices.
Pour in the coconut milk and diced tomatoes. Stir well to combine the flavors.
Add the sliced carrots and simmer for 5 minutes to begin softening them.
Add the chopped zucchini, red bell pepper, and broccoli florets. Stir to coat the vegetables in the curry sauce.
Simmer the mixture for another 8-10 minutes, stirring occasionally, until the vegetables are tender but not overcooked.
Stir in the frozen peas and cook for an additional 2 minutes until heated through.
Season with salt and black pepper to taste.
Serve hot, garnished with fresh cilantro if desired. Pair with steamed rice or naan for a complete meal.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7136 mg | 310% | |
| Total Carbohydrate | 124.8 g | 45% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 69.3 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3053 mg | 65% | |
*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.
