Nut-Free Vegetable Curry with Rice

Ingredients

• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 cups mixed vegetables (carrots, bell peppers, peas)
• 1 can coconut milk (400ml)
• 2 tablespoons curry powder
• 1 cup rice (jasmine or basmati)
• 2 cups vegetable broth
• 1 teaspoon salt

Instructions

1. 1. In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. 2. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. 3. Add the mixed vegetables and curry powder to the pot, stirring well to coat the vegetables with the spices.
4. 4. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer. Reduce heat and let it cook for about 10 minutes, stirring occasionally.
5. 5. While the curry simmers, prepare the rice according to package instructions. Serve the curry over the rice, garnishing with fresh herbs if desired.

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