Experience a symphony of flavors with our Coconut Curry Vegetables, a delightful blend of fresh vegetables bathed in a rich and aromatic coconut curry sauce. This recipe is a culinary journey that balances the creaminess of coconut milk with the warmth of curry spices, creating a dish that is both comforting and exotic.
Coconut Curry Vegetables
- 2 cups broccoli florets
- 1 cup sliced carrots
- 1 bell pepper, thinly sliced
- 1 zucchini, diced
- 1 cup cauliflower florets
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 cup coconut milk
- 3 tablespoons red curry paste
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Heat vegetable oil in a large pan over medium heat.
- SautÃ© garlic and ginger until fragrant.
- Add curry paste and stir for 1-2 minutes.
- Pour in coconut milk, soy sauce, and brown sugar. Stir until well combined.
- Add vegetables and chickpeas. Simmer until vegetables are tender but still crisp.
- Season with salt and pepper to taste.
- Serve over rice or noodles and enjoy your Coconut Curry Vegetables!
Prep time: 15 minutes | Cook time: 20 minutes
Yield: 4 servings
Nutritional Information (per serving):
Calories: 320kcal | Carbohydrates: 35g | Protein: 9g | Fat: 18g | Saturated Fat: 12g | Fiber: 8g | Sugar: 8g