Nut-Free Vegetable Curry with Coconut Milk
This vibrant Nut-Free Vegetable Curry is packed with fresh vegetables and infused with creamy coconut milk, making it a delightful and satisfying dish. Perfect for a quick weeknight meal, it’s both flavorful and nutritious, ensuring everyone can enjoy it without worrying about nut allergies.
Cuisine: American
Cooking time: 30 minutes
Serves: 4
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. Heat the olive oil in a large pot over medium heat.
- 2. Add the chopped onion and sauté for about 5 minutes until translucent.
- 3. Stir in the garlic and ginger, cooking for an additional 2 minutes until fragrant.
- 4. Add the mixed vegetables and curry powder, stirring well to coat them in the spices.
- 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.
Browse more: Vegetarian · Gluten Free · Dairy Free
Generate your own personalized recipes at RecipeBot.