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Coconut Turmeric Vegetable Curry

Prep: 15 min

Cook: 30 min

4 servings

Easy

This Coconut Turmeric Vegetable Curry is a warming and nutritious meal, filled with anti-inflammatory ingredients like turmeric, ginger, and garlic. The addition of coconut milk not only adds a creamy texture but also provides beneficial fats. It's a perfect combination to help reduce inflammation and support overall health.

Anti-Inflammatory Ingredients

Turmeric1/10 Ginger1/10 Garlic2/10 Spinach1/10 Coconut5/10

Ingredients

1 tablespoon coconut oil
1 medium, diced onion
3 minced garlic cloves
2 inches, grated fresh ginger
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1 can (400ml) coconut milk
1 cup vegetable broth
1 large, diced carrot
1 diced red bell pepper
1 cup, chopped broccoli
2 cups spinach
1 cup, cooked chickpeas
1/4 cup, chopped fresh cilantro
1 tablespoon lime juice
to taste salt
to taste pepper

Instructions

Step 1: Heat the coconut oil in a large pot over medium heat. Add the diced onion, and cook until translucent, about 5 minutes.

Step 2: Add the minced garlic, grated ginger, turmeric, cumin, and coriander. Cook for another 2 minutes, until fragrant.

Step 3: Pour in the coconut milk and vegetable broth, and bring the mixture to a simmer.

Step 4: Add the diced carrot and red bell pepper. Cover and simmer for about 10 minutes, or until the vegetables start to soften.

Step 5: Stir in the chopped broccoli, chickpeas, and spinach. Continue to cook for another 5 minutes, or until all the vegetables are tender and the spinach has wilted.

Step 6: Remove from heat and stir in the fresh cilantro and lime juice. Season with salt and pepper to taste.

Step 7: Serve warm, garnished with more cilantro if desired.