Description
A rich and creamy coconut curry packed with vibrant vegetables, simmered in a flavorful, spiced coconut milk sauce. This one-pot meal is easy, nourishing, and perfect for any occasion!
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 medium sweet potato, peeled and cubed
- 1 red bell pepper, sliced
- 1 cup cauliflower florets
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- Salt and freshly ground black pepper, to taste
- Juice of half a lime
- Fresh cilantro, chopped (for garnish)
Instructions
1️⃣ Sauté Aromatics:
- In a large pot or Dutch oven, heat coconut oil over medium heat.
- Add diced onion and sauté until translucent (about 5 minutes).
- Stir in minced garlic and grated ginger; cook for 1 more minute until fragrant.
2️⃣ Add Spices:
- Sprinkle in curry powder, turmeric, cumin, coriander, and cayenne (if using).
- Cook, stirring constantly, for 1-2 minutes to toast the spices.
3️⃣ Incorporate Vegetables:
- Add sweet potato, red bell pepper, and cauliflower to the pot.
- Stir to coat the vegetables evenly with the spices.
4️⃣ Add Liquids & Simmer:
- Pour in diced tomatoes (with juices) and coconut milk.
- Season with salt and black pepper to taste.
- Bring the mixture to a gentle boil, then reduce heat to low.
- Cover and let simmer for 20-25 minutes, or until vegetables are tender.
5️⃣ Finish the Curry:
- Stir in chickpeas and let cook for an additional 5 minutes.
- Squeeze in lime juice and adjust seasoning as needed.
6️⃣ Serve & Enjoy:
- Ladle the curry into bowls and garnish with fresh cilantro.
- Serve hot over steamed rice or with warm naan bread.
Notes
- For extra protein, add tofu or lentils.
- To make it spicier, increase the cayenne pepper or add chili flakes.
- Store leftovers in an airtight container in the fridge for up to 3 days.
