Nut-Free Vegetable Curry with Coconut Milk

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 cups mixed vegetables (carrots, bell peppers, zucchini)
• 1 can coconut milk (400ml)
• 1 tablespoon curry powder
• 1 cup vegetable broth
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. 1. Heat the olive oil in a large pot over medium heat.
2. 2. Add the chopped onion and sauté for about 5 minutes until translucent.
3. 3. Stir in the garlic and ginger, cooking for an additional 2 minutes until fragrant.
4. 4. Add the mixed vegetables and curry powder, stirring well to coat them in the spices.
5. 5. Pour in the coconut milk and vegetable broth, bring to a simmer, and cook for 10 minutes until the vegetables are tender. Season with salt and pepper.

More recipes like this

• High Protein Overnight Chia Pudding
• Spicy Garlic Stir-Fried Rice (Vegetarian)
• Spicy Bison Stir-Fry with Rice, Bell Peppers, and Broccoli
• Paleo Almond Flour Banana Pancakes
• One Pan Cheesy Chicken and Rice Meal Prep
• Quick Indian Chicken Masala Rice
• Nut-Free Pumpkin Seed Pesto Zucchini Noodles
• Budget Potato Soup with Cheese
• Quick Harissa Lamb Flatbreads
• Paleo Pork Ribs with Dry Rub