Vegetable Curry with Coconut Milk
Vegetable curry with coconut milk is a flavorful and aromatic dish that originates from South Asian cuisine. This dish is a delicious combination of fresh vegetables, aromatic spices, and creamy coconut milk that creates a rich and satisfying meal. The use of coconut milk not only adds a velvety texture to the curry but also provides a hint of sweetness that balances out the spices and adds depth to the overall flavor profile.
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
Step 1
Heat ghee in a large saucepan over low heat. Add onion, garlic, and curry powder. Cook and stir until onion is soft and curry powder is fragrant, 7 to 10 minutes. Add coconut milk and carrots. Bring to a boil, stirring often.
Step 2
Reduce heat, cover, and simmer for 10 minutes. Add potato and parsnip and continue to simmer, covered, until just tender, 7 to 10 minutes.
Step 3
Add broccoli, cauliflower, mushrooms, and water; simmer, covered, until all vegetables are tender, about 5 minutes.
Nutrition Facts (per serving)
313
Calories
23g
Fat
26g
Carbs
6g
Protein
Complement
The versatility of vegetable curry with coconut milk makes it a popular choice for vegetarians and vegans, as it can be easily customized with a variety of seasonal vegetables such as potatoes, carrots, bell peppers, and cauliflower. The dish can also be spiced up with the addition of chili peppers for those who enjoy a bit of heat. Whether served with steamed rice, naan bread, or roti, vegetable curry with coconut milk is a comforting and nourishing meal that is sure to satisfy even the most discerning palates.
