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Vegetarian Coconut Curry

Vegetarian Coconut Curry is a flavorful and healthy dish made from a variety of vegetables cooked in a creamy coconut milk-based sauce. It is a popular dish throughout Southeast Asia and India, and it is easy to prepare. The dish can be served over rice, noodles, or with traditional Indian breads. The vegetables used in the curry can vary depending on what is available or what you prefer, but typically include potatoes, carrots, bell peppers, and onions. For extra flavor, you can also add garlic, ginger, and spices such as turmeric and cumin. The result is a delicious and comforting dish that is sure to please vegetarians and meat-eaters alike.

Ingredients (2 Persons)

  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1 medium onion, diced
  • 2 tablespoons freshly grated ginger root
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 can (14 ounces) coconut milk
  • 1 can (14.5 ounces) diced tomatoes
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup frozen peas
  • Salt and freshly ground black pepper, to taste
  • 2 cups cooked basmati rice

Directions

  • Step 1
    Heat the oil in a large skillet over medium heat. Add the garlic, onion and ginger and cook, stirring, until the onion is tender and translucent, about 5 minutes.
  • Step 2
    Stir in the curry powder, turmeric, cumin, coriander, and cayenne pepper (if using). Cook for 1 minute.
  • Step 3
    Add the coconut milk, diced tomatoes, bell peppers, and frozen peas. Season with salt and pepper, to taste.
  • Step 4
    Bring the mixture to a simmer and cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
  • Step 5
    Serve the curry over cooked basmati rice.

Comments

Anonymous
,
This vegetarian coconut curry is the perfect balance of sweet & spicy- so delicious! The creamy coconut milk and fragrant spices make this a really yummy dish! #yum

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