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Coconut Milk & Vegetable Curry

Prep: 15 min

Cook: 25 min

2 servings

Easy

This hearty and flavorful curry is packed with anti-inflammatory ingredients such as turmeric, ginger, and garlic. Combined with the richness of coconut milk and the nutritional benefits of a variety of vegetables, it's a perfect dinner option to support your health.

Anti-Inflammatory Ingredients

Turmeric1/10 Ginger1/10 Garlic2/10 Spinach1/10 Onion2/10

Ingredients

1 tablespoon coconut oil
1 medium, diced onion
3 cloves, minced garlic
1 inch piece, minced fresh ginger
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1 large, diced carrot
1 large, diced red bell pepper
1 large, diced zucchini
1 14-ounce can coconut milk
1 15-ounce can, drained and rinsed chickpeas
2 cups spinach
1 tablespoon lime juice
to taste salt
to taste black pepper

Instructions

Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger, cooking until the onion becomes translucent, about 5 minutes.

Stir in the turmeric, cumin, and coriander, cooking for another minute until fragrant.

Add the carrot, red bell pepper, and zucchini to the pot. Cook, stirring occasionally, for about 5 minutes, until the vegetables start to soften.

Pour in the coconut milk and add the chickpeas. Bring to a simmer and let cook for 15 minutes, allowing the flavors to meld together.

Stir in the spinach and cook until just wilted, about 2 minutes. Remove from heat and stir in the lime juice. Season with salt and black pepper to taste.

Serve the curry warm, optionally over cooked brown rice or quinoa for a complete meal.