Description
This Coconut Curry recipe is a flavorful and comforting dish that is perfect for a cozy dinner. Creamy coconut milk, aromatic spices, and a variety of vegetables come together in a delicious Thai-inspired curry that is both vegan and gluten-free.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon coconut oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste (adjust to taste)
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup vegetable or chicken broth
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
- 2 cups chopped vegetables (bell pepper, carrots, zucchini, broccoli)
- 1 can (15 oz) chickpeas, drained and rinsed
- juice of 1/2 lime
- chopped fresh cilantro, for garnish
Instructions
- Sauté Aromatics: Heat coconut oil in a skillet, sauté onion until soft. Add garlic, ginger, and red curry paste, cook until fragrant.
- Add Liquid and Veggies: Pour in coconut milk, broth, soy sauce, and sugar. Simmer, then add vegetables and chickpeas. Cook until tender.
- Finish and Serve: Stir in lime juice, adjust seasoning. Serve hot over rice, garnished with cilantro.
Notes
- Recipe is adaptable to different vegetable choices.
- For more heat, add chili flakes or spicier curry paste.
- Curry keeps well in the fridge for up to 4 days and freezes nicely.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 14 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
