Easy Vegetable Curry
A delightful and wholesome dish with colorful vegetables simmered in a creamy coconut milk sauce, perfect for busy weeknights or cozy family dinners.
Ingredients
For the Base
- 1 tablespoon oil Use olive oil, coconut oil, or any vegetable oil you prefer.
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 medium bell pepper, chopped
- 1 medium carrot, sliced
- 1 medium zucchini, chopped
- 1 cup cauliflower florets
For the Sauce
- 1 can (14 oz) coconut milk For a lighter option, use light coconut milk or almond milk.
- 2 tablespoons curry powder You can use a curry blend or a homemade mix.
- Salt and pepper to taste
To Serve
- Fresh cilantro for garnish
Instructions
Preparation
- In a large pot, heat the oil over medium heat.
- Add the chopped onion, minced garlic, and ginger. Sauté until fragrant, about 2-3 minutes.
- Stir in the bell pepper, carrot, zucchini, and cauliflower. Cook for about 5 minutes, stirring occasionally.
Cooking
- Pour in the coconut milk and add the curry powder, salt, and pepper. Stir well to combine all ingredients.
- Bring the mixture to a gentle simmer. Reduce the heat to low and cover. Cook for another 10-15 minutes until the vegetables are tender.
Serving
- Remove from heat and garnish with fresh cilantro before serving hot.
Notes
This dish can be made ahead and stored in the refrigerator for up to 4 days. The texture may soften slightly when reheated but the flavors will deepen.