Are you ready to embark on a culinary adventure that will transport your taste buds straight to the heart of India? Our Vegetable Coconut Curry Over Rice is not just a meal; it's a vibrant explosion of flavors and colors that promises to delight both your palate and your senses. With a rich, creamy coconut sauce enveloping a medley of fresh vegetables, this dish is as nourishing as it is delicious. Perfect for a cozy weeknight dinner or an impressive gathering with friends, this recipe is quick to prepare and will leave everyone asking for seconds. Dive into the world of spices and discover how easy it is to create this mouthwatering dish in just 45 minutes!
Ingredients
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 cups mixed vegetables (zucchini, bell pepper, spinach)
- 1 can coconut milk
- 2 tablespoons curry powder
- Salt to taste
- Cooked rice for serving
Instructions
- Heat coconut oil in a large skillet or saucepan over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic and grated ginger to the skillet. Stir continuously for 30-45 seconds until fragrant, being careful not to burn the aromatics.
- Sprinkle curry powder into the pan and stir to coat the onions, garlic, and ginger. Toast the spices for about 1 minute to enhance their flavor and release their essential oils.
- Add mixed vegetables to the skillet. Stir to combine with the spiced onion mixture, cooking for 4-5 minutes until vegetables begin to soften slightly.
- Pour the entire can of coconut milk into the skillet. Stir well to combine all ingredients and create a smooth, creamy sauce.
- Reduce heat to low-medium and simmer the curry for 15-20 minutes, allowing the vegetables to cook completely and the sauce to thicken. Stir occasionally to prevent sticking.
- Season with salt to taste. Adjust spices if needed for desired flavor intensity.
- Serve the hot vegetable coconut curry over freshly cooked rice, ensuring each serving gets a generous amount of sauce and vegetables.
Tips
- Choose Fresh Vegetables: For the best flavor and texture, opt for fresh, seasonal vegetables. Zucchini, bell peppers, and spinach work beautifully, but feel free to mix in your favorites like carrots or snap peas.
- Adjust the Spice Level: If you prefer a milder curry, start with less curry powder and gradually add more to taste. Alternatively, for a spicier kick, consider adding a pinch of red pepper flakes or a dash of hot sauce.
- Let It Simmer: Allowing the curry to simmer for the full 15-20 minutes helps the flavors meld beautifully. Don’t rush this step for a richer taste.
- Coconut Milk Consistency: For a thicker sauce, use full-fat coconut milk. If you want a lighter option, light coconut milk works too, but the sauce may be less creamy.
- Serve with Toppings: Enhance your dish with fresh herbs like cilantro or a squeeze of lime juice before serving. These add brightness and a fresh contrast to the rich curry.
- Make It a Meal Prep: This curry stores well in the refrigerator for up to 3 days, making it an excellent option for meal prep. Just reheat and serve over fresh rice!
- Pair with Sides: Consider serving your curry with naan bread or a simple cucumber salad for a complete and satisfying meal.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 8g
Fat: 22g
Saturated Fat: 18g
Cholesterol: 0mg
