Spiced Vegetables with Coconut
Elevate your weeknight dinner with this vibrant and nourishing recipe for Spiced Vegetables with Coconut. Bursting with layers of flavor, it combines aromatic spices like turmeric, cumin, and coriander with the creamy richness of coconut milk to create a luscious sauce that coats every colorful bite of tender carrots, zucchini, and red bell pepper. Fresh spinach adds a pop of vibrant green, while lime juice and cilantro deliver a refreshing finish. This one-pan dish comes together in just 40 minutes and can be served on its own or over fluffy basmati rice for a hearty, plant-based meal. Perfect for fans of global cuisine, this recipe is packed with nutrients, gluten-free, and makes a satisfying vegan option for any occasion.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon crushed red pepper flakes
- 2 medium, sliced into thin rounds carrots
- 1 large, diced red bell pepper
- 1 medium, sliced into half-moons zucchini
- 3 cups, loosely packed fresh spinach
- 1 can (13.5 oz) coconut milk
- 1 whole, juiced lime
- 0.25 cup, chopped fresh cilantro
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 2 cups, cooked (optional, for serving) basmati rice
Instructions
Heat the coconut oil in a large skillet or sauté pan over medium heat.
Add the diced onion and cook until softened and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
Add the ground turmeric, cumin, coriander, and crushed red pepper flakes, and stir to coat the onion mixture evenly with the spices.
Combine the sliced carrots, diced red bell pepper, and zucchini into the pan. Stir well and cook for 5 minutes, allowing the vegetables to soften slightly.
Pour the coconut milk into the pan and stir to combine with the vegetables. Reduce the heat to low, cover, and let it simmer for 10 minutes, stirring occasionally.
Add the fresh spinach to the pan and cook for 2-3 minutes until wilted.
Remove the pan from heat and stir in the lime juice, chopped cilantro, salt, and black pepper.
Taste and adjust seasoning as needed. For additional flavor, garnish with extra cilantro leaves before serving.
Serve the spiced coconut vegetables over cooked basmati rice, if desired.
Nutrition Facts
Calories |
1051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2511 mg | 109% | |
| Total Carbohydrate | 173.6 g | 63% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 39.7 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1245 mg | 26% | |
*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.
