Coconut Curry
A rich and creamy coconut curry featuring a delightful blend of spices and vegetables, perfect for a comforting meal.
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Servings: 4 servings
Calories: 350kcal
Ingredients
- 1 can 400ml coconut milk
- 2 tablespoons curry paste red or yellow
- 1 tablespoon vegetable oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 2 cups mixed vegetables bell peppers, carrots, broccoli
- 1 cup chickpeas drained and rinsed
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in minced garlic and grated ginger; cook for another minute.
- Add curry paste and cook for 2 minutes to enhance the flavors.
- Pour in the coconut milk and bring to a gentle simmer.
- Add mixed vegetables and chickpeas; stir well to combine.
- Season with salt to taste and let simmer for 15 minutes.
- Stir occasionally until the vegetables are tender.
- Remove from heat and garnish with fresh cilantro.
- Serve hot over rice or with naan bread.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 10g | Fat: 20g | Fiber: 5g