Coconut Milk & Vegetable Curry
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
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.
Nutritional Information
345
Calories
8g
Protein
24g
Carbs
25g
Fat
6g
Fiber
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