Rainbow Curry 3
Dive into the vibrant world of flavor with "Rainbow Curry 3," a plant-based masterpiece brimming with color and nutrition. Packed with an array of fresh vegetables—like red and orange bell peppers, zucchini, broccoli, and purple cabbage—this curry earns its name with a stunning visual appeal. Simmered in a creamy coconut milk base infused with bold curry paste, ginger, and garlic, it’s perfectly balanced with protein-rich chickpeas and a tangy hint of lime juice. Fresh spinach leaves add a touch of green, while a garnish of cilantro brings an aromatic finish. Ready in under an hour, this hearty vegan dish is ideal for weeknight dinners or meal prep, and it pairs beautifully with fluffy rice or nutty quinoa. Gluten-free and endlessly customizable, this curry is a feast for both the eyes and the palate!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 large red bell pepper, sliced
- 1 large orange bell pepper, sliced
- 1 medium zucchini, diced
- 1 medium carrot, julienned
- 2 cups broccoli florets
- 2 cups purple cabbage, shredded
- 2 tablespoons curry paste (red, green, or yellow)
- 1 can coconut milk
- 1 cup vegetable broth
- 1 can chickpeas, drained and rinsed
- 2 cups fresh spinach leaves
- 2 tablespoons lime juice
- 1 bunch fresh cilantro, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 3 cups cooked rice or quinoa (optional, for serving)
Instructions
Heat the coconut oil in a large pot or deep skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the sliced red and orange bell peppers, diced zucchini, julienned carrot, and broccoli florets. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Mix in the shredded purple cabbage and curry paste. Stir well to evenly coat the vegetables with the curry paste.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
Add the chickpeas to the pot and let the curry simmer for 10-12 minutes, allowing the flavors to meld and the vegetables to become tender.
Stir in the fresh spinach leaves and cook for another 2-3 minutes until wilted.
Add lime juice, salt, and black pepper to taste, adjusting the seasoning as needed.
Garnish the curry with freshly chopped cilantro and serve hot over cooked rice or quinoa if desired.
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 15% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1121 mg | 49% | |
| Total Carbohydrate | 107.3 g | 39% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 24.2 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 6.0 mg | 34% | |
| Potassium | 1321 mg | 28% | |
*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.
