Ingredients
Scale
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 (14-ounce) can full-fat coconut milk
- 1 (15-ounce) can chickpeas, drained and rinsed (optional)
- 2 tablespoons red curry paste (adjust for spice level)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté until the onion is translucent, about 5 minutes.
- Add bell peppers, broccoli, and cauliflower. Cook for another 5-7 minutes until veggies are slightly tender.
- Pour in coconut milk, red curry paste, soy sauce, turmeric, and cumin. Stir well and bring to a simmer. Cook for 15-20 minutes until veggies are tender.
- Serve hot over rice or quinoa, garnished with cilantro and lime wedges.
Notes
- For added heat, include cayenne pepper or chili peppers.
- Include extra protein like tofu or lentils for a heartier dish.
- Feel free to substitute vegetables as desired.
- Add sweetness with maple syrup or coconut sugar if needed.
- For creaminess, stir in coconut cream at the end.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg