Quick Vegan Curry
A delightful blend of vegetables simmered in creamy coconut milk and a rich medley of spices. Perfect for weeknight dinners, this quick vegan curry is both nourishing and satisfying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: South Asian
- Diet: Vegan
Ingredients
Scale
- 2 cups mixed vegetables (bell peppers, broccoli, carrots, etc.)
- 1 can coconut milk
- 2 tbsp curry powder
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and garlic, sautéing until translucent.
- Stir in mixed vegetables, cooking for about 5 minutes.
- Add curry powder and coconut milk, stirring to combine.
- Simmer for 10 minutes, allowing flavors to meld.
- Season with salt and pepper.
- Serve over cooked rice or quinoa.
Notes
For added flavor, consider using fresh spices and a squeeze of lime juice just before serving. Customize vegetables based on availability.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Find it online: https://www.glutenfreez.com/vegan-curry-2/