Soy-Free Curry Vegetable
Discover the vibrant flavors of our Soy-Free Curry Vegetable, a wholesome and allergy-friendly recipe bursting with colorful vegetables and fragrant spices. Perfectly sautéed onions, garlic, and ginger lay the aromatic foundation, while carrots, zucchini, red bell peppers, and broccoli florets add a hearty, nutrient-packed medley. Enveloped in a creamy coconut milk sauce infused with curry powder, turmeric, cumin, and coriander, this dish delivers a rich and comforting experience with a hint of cayenne for subtle heat. Fresh spinach and zesty lime juice brighten the flavors, while a garnish of cilantro completes the dish beautifully. Ready in under an hour, this flavorful curry is dairy-free, gluten-free, and soy-free, making it ideal for diverse dietary needs. Serve it over steamed rice or pair with flatbread for a satisfying plant-based meal everyone will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 medium carrot, sliced
- 1 large red bell pepper, chopped
- 1 medium zucchini, sliced
- 2 cups broccoli florets
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon coriander powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 14 ounces canned coconut milk
- 1 cup vegetable broth
- 2 cups fresh spinach
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped
Instructions
Heat the olive oil in a large pan over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and ginger to the onion and sauté for another 2 minutes until fragrant.
Add the sliced carrots, chopped red bell pepper, sliced zucchini, and broccoli florets to the pan. Stir well and cook for 5 minutes, allowing the vegetables to start softening.
Sprinkle the curry powder, turmeric, ground cumin, coriander powder, cayenne pepper, and salt over the vegetables. Stir to coat the vegetables with the spices, cooking for an additional 2 minutes to enhance the flavors.
Pour in the coconut milk and vegetable broth. Stir well, then bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pan, and let the curry simmer for 15 minutes, or until the vegetables are tender.
Stir in the fresh spinach and lime juice during the last 2 minutes of cooking, allowing the spinach to wilt.
Once done, taste and adjust seasonings if necessary. Remove from heat.
Garnish with chopped fresh cilantro and serve the soy-free curry vegetable hot, perhaps with steamed rice or flatbread.
Nutrition Facts
Calories |
1570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.7 g | 165% | |
| Saturated Fat | 88.6 g | 443% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7280 mg | 316% | |
| Total Carbohydrate | 104.0 g | 38% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 42.0 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 3278 mg | 70% | |
*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.
