Mixed Vegetable Curry with Coconut Milk Recipe
This creamy vegetable curry is super simple to make and packed full of vegetables, so it makes a healthy, easy, and hearty dinner any time of the year!
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Vegan, Paleo
- Cuisine: Indian
Scale
Ingredients
- 1 tsp avocado oil
- 1 small onion, minced
- 1 Tbsp minced garlic
- 1 inch grated fresh ginger
- 1 Tbsp curry powder *
- 1/2 tsp cinnamon
- 1 tsp salt
- 1/4 tsp cayenne pepper
- 2 cans coconut milk *
- 1/2 cup water
- 1 Tbsp lime zest
- Juice of 2 limes
- 8 cups chopped vegetables of choice (I used carrots, broccoli, cauliflower, red pepper, and snap peas)
Instructions
- Melt the avocado oil in a large sauce pan.
- Add the onion, garlic, and ginger and saute until onions are translucent (2-5 minutes).
- Add in the curry powder and cinnamon and stir until fragrant (~1 minute).
- Add the remaining ingredients (except vegetables), allow to come to a boil, and then simmer for 20-30 minutes.
- Add the vegetables to the sauce the last 10 minutes of cooking.
- Serve as is or over rice or noodles.
Notes
Chicken may also be added to the curry for some additional protein
Keywords: creamy, simple, easy, healthy