Soy-Free Curry Vegetables
Elevate your weeknight dinner game with this vibrant and wholesome Soy-Free Curry Vegetables recipe, a perfect choice for plant-based diets and allergy-conscious cooking. Packed with nourishing ingredients like zucchini, cauliflower, and carrots, this curry combines the warmth of golden turmeric, aromatic cumin, and rich coconut milk for a creamy and flavorful sauce. Unlike traditional curries, this version skips soy-based ingredients, ensuring a wholesome meal free from common allergens. Quick to prepare in just 45 minutes, this one-pot wonder is perfect served over steamed rice or with warm flatbread. Finished with fresh cilantro and a squeeze of lime, this comforting and healthy dish is a must-try for curry lovers everywhere!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 large Onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 large Carrot, diced
- 1 large Red bell pepper, diced
- 1 medium Zucchini, diced
- 1 cup Cauliflower florets
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 14 oz can Coconut milk
- 1 cup Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 1 Lime, cut into wedges
Instructions
In a large pot or deep skillet, heat the coconut oil over medium heat.
Add the chopped onion and sauté for about 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Add the diced carrot, red bell pepper, zucchini, and cauliflower florets. Stir the vegetables well and cook for about 5 minutes.
Sprinkle in the curry powder, turmeric, cumin, and coriander. Stir to coat the vegetables evenly with the spices.
Pour in the coconut milk and vegetable broth, stirring well to combine. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the vegetables are tender.
Season the curry with salt and black pepper. Taste and adjust the seasoning if necessary.
Remove from heat and stir in the chopped cilantro.
Serve the curry hot with lime wedges on the side, alongside steamed rice or flatbread.
Nutrition Facts
Calories |
754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7182 mg | 312% | |
| Total Carbohydrate | 109.1 g | 40% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 55.9 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2721 mg | 58% | |
*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.
