Soy-Free Coconut Curry
Warm, comforting, and bursting with flavor, this Soy-Free Coconut Curry is a delightful plant-based recipe that's perfect for weeknight dinners or meal prep. Packed with vibrant vegetables like bell peppers, zucchini, sweet potato, and baby spinach, this curry delivers a hearty dose of nutrients alongside its rich and creamy coconut milk base. Red curry paste, fresh ginger, and lime juice infuse the dish with fragrant warmth and a zesty tang, while turmeric and cumin add earthy depth. With no soy ingredients, this recipe caters to dietary restrictions without compromising on taste. Serve it over fluffy rice and garnish with fresh cilantro for a wholesome, satisfying meal that will quickly become a household favorite. Perfectly balanced, entirely customizable, and entirely free of soy, this curry is a true crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 large yellow onion
- 3 garlic cloves
- 1 tablespoon fresh ginger
- 2 medium bell peppers
- 2 medium carrot
- 1 medium zucchini
- 1 large sweet potato
- 3 tablespoons red curry paste
- 1 can coconut milk
- 1 cup vegetable broth
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 2 tablespoons lime juice
- 0.5 cup fresh cilantro
- 4 cups rice (for serving)
Instructions
Dice the yellow onion and finely chop the garlic cloves and ginger.
Chop the bell peppers, carrots, zucchini, and sweet potato into bite-sized pieces.
In a large pot, heat the coconut oil over medium heat.
Add the onion and sauté until translucent, about 5 minutes.
Stir in the garlic and ginger, cooking for another 1 minute until fragrant.
Add the bell peppers, carrots, zucchini, and sweet potato to the pot. Sauté for about 5 to 7 minutes until they start to soften.
Stir in the red curry paste thoroughly coating the vegetables.
Pour in the coconut milk and vegetable broth, and stir to combine.
Add the ground turmeric, ground cumin, salt, and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes or until the sweet potato is tender.
Stir in the baby spinach, allowing it to wilt.
Add the lime juice for a hint of tanginess and adjust the seasoning if needed.
Serve the curry hot over cooked rice.
Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
2050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 6307 mg | 274% | |
| Total Carbohydrate | 378.2 g | 138% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 77.5 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3336 mg | 71% | |
*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.
