Sugar-Free Curry Vegetable
Discover the vibrant flavors of our Sugar-Free Curry Vegetable—a healthy, aromatic dish that's packed with wholesome ingredients and bold spices. Perfect for satisfying your cravings for a flavorful curry without refined sugars, this recipe combines an array of colorful veggies like red bell pepper, carrot, broccoli, and zucchini, simmered in a creamy coconut milk base infused with curry powder, turmeric, and other warming spices. Ready in under an hour, this one-pot vegetarian masterpiece is ideal for weeknight dinners or meal prepping. Finished with fresh spinach and a sprinkle of cilantro, it's as nutritious as it is visually stunning. Serve it as a stand-alone entrée or pair it with rice or quinoa for a complete, hearty meal. Embrace guilt-free indulgence with this sugar-free curry creation!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 1 tablespoon, minced Ginger
- 1 large, diced Red bell pepper
- 2 medium, sliced Carrot
- 2 cups Broccoli florets
- 1 large, sliced Zucchini
- 1 can (13.5 oz) Coconut milk
- 1 cup Vegetable broth
- 2 tablespoons Curry powder
- 1 teaspoon Cumin
- 1 teaspoon Turmeric
- 1 teaspoon Coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Spinach
- 0.5 cup, chopped Fresh cilantro
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
Add the red bell pepper, carrots, broccoli florets, and zucchini. Cook for about 5 minutes until the vegetables begin to soften.
Stir in the curry powder, cumin, turmeric, and coriander, coating the vegetables evenly with the spices.
Pour in the coconut milk and vegetable broth, stirring to combine.
Season with salt and black pepper.
Bring the mixture to a simmer and reduce the heat to low. Cover the pot and let it cook for 20 minutes, stirring occasionally until the vegetables are tender.
Add the spinach to the pot and cook uncovered for an additional 5 minutes until the spinach is wilted.
Remove from heat and stir in the fresh cilantro just before serving.
Serve hot as a main dish or a side, and enjoy the rich, aromatic flavors!
Nutrition Facts
Calories |
821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9640 mg | 419% | |
| Total Carbohydrate | 118.9 g | 43% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 66.9 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2707 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.
