If you think you don't like to eat your vegetables, you might just change your mind when you discover these simple and healthy vegetables simmered in a simple coconut milk curry inspired by Indian and Thai curries, but with a flavor combination not particularly traditional to either cuisine. Just about any veggies will do in this recipe so get creative! Try adding spinach to get your greens, or baby corn for a fun change.
In this vegetarian, vegan and gluten-free recipe, a mixture of vegetables, including cauliflower, green beans, carrots and zucchini are simmered in a coconut milk curry sauce made from onion, garlic, fresh ginger, green chili and plenty of Indian spices, including turmeric, coriander and curry. Note that with all those delicious spices, the recipe just calls for a tiny amount of salt but, if you're used to more heavily salting your food, you may want to add in a bit extra to the final dish.
These coconut curried mixed vegetables are vegetarian, vegan, and gluten-free. Like making homemade vegetable curries? Here's more vegetarian curries from around the world.
- 1 onion, chopped
- 3 cloves garlic
- 1 tbsp. fresh ginger, minced
- 1 medium green chili, seeded
- 1 tbsp. vegetable oil
- 1/2 tsp. turmeric powder
- 1/2 tsp. ground coriander
- 1 tsp. cumin
- 1 tsp. curry powder
- 1/2 cauliflower, chopped
- 1 cup green beans
- 1 carrot, sliced
- 1 yellow or green zucchini, sliced
- 1 cup coconut milk
- 1/2 tsp. salt, or to taste
- First, place the onion, garlic, ginger and green chili in a food processor and process just until mostly smooth.
- Transfer this processed onion mixture to a large skillet, along with the vegetable oil. Heat the oil and onion mixture together over medium heat and allowIng to cook for a minute or two, stirring frequently, then add in the turmeric, coriander, cumin and curry powder and heat for just one more minute.
- Next, add in the chopped cauliflower, green beans, carrot, zucchini and the coconut milk and stir well to combine. Season generously with 1/2 teaspoon salt, or to taste.
- Cover and allow the vegetables to cook over medium low heat for at least 20 minutes, or until all of the veggies are tender. A bit of the liquid will evaporate as the vegetable mixture cools, so don't worry if it seems to have a little too much liquid at first.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||11 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||9 g|