Vegetable Coconut Curry Recipe

Ingredients

• 1 tablespoon coconut oil or vegetable oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, sliced
• 1 cup carrots, sliced
• 2 cups mixed vegetables (broccoli, cauliflower, green beans)
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 can coconut milk (400ml)
• 1 can diced tomatoes (400g)
• Salt and black pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions

1. Sauté the Aromatics:
   Heat coconut oil in a large pan over medium heat. Add onion, garlic, and ginger; sauté until fragrant.
2. Add Vegetables:
   Add bell pepper, carrots, and mixed vegetables. Cook for 4–5 minutes, stirring occasionally.
3. Add Spices and Liquids:
   Stir in curry powder and cumin. Add coconut milk and diced tomatoes. Mix well and bring to a simmer.
4. Simmer:
   Cook uncovered for 15–20 minutes until vegetables are tender and sauce is thickened. Season with salt and pepper.
5. Serve:
   Serve curry over rice and garnish with fresh cilantro.