Ingredients
Scale
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice or quinoa, for serving
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and grated ginger, then cook for another minute until fragrant.
- Pour in the full-fat coconut milk, stirring to combine with the aromatics.
- Add the chopped red bell pepper, broccoli florets, and cauliflower florets to the pot. Stir in the curry powder, turmeric powder, and red pepper flakes (if using).
- Bring the mixture to a simmer, reduce heat to low, cover, and cook for 15-20 minutes, or until the vegetables are tender. Stir in the soy sauce and lime juice. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Notes
- Use full-fat coconut milk for the creamiest texture.
- Feel free to add other vegetables like spinach, peas, or sweet potatoes.
- Adjust the amount of curry powder and red pepper flakes to your preferred spice level.
- Serve with brown rice, quinoa, or naan bread for a complete meal.
- For a richer flavor, use homemade vegetable broth instead of water.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 24g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg