Coconut Vegetable Curry

🛒 Ingredients

• Coconut oil 15 g · 132 kcal
• Yellow onion 100 g · 40 kcal
• Garlic 10 g · 15 kcal
• Fresh ginger 10 g · 8 kcal
• Curry powder 10 g · 30 kcal
• Turmeric powder 3 g · 9 kcal
• Ground cumin 3 g · 11 kcal
• Coriander powder 3 g · 9 kcal
• Red bell pepper 100 g · 31 kcal
• Carrot 100 g · 41 kcal
• Potato 150 g · 116 kcal
• Green beans 100 g · 31 kcal
• Canned diced tomatoes 200 g · 40 kcal
• Full-fat coconut milk 400 g · 800 kcal
• Vegetable broth 100 g · 5 kcal
• Fresh spinach 100 g · 23 kcal
• Lime juice 10 g · 3 kcal
• Fresh cilantro 5 g · 1 kcal

👨‍🍳 Instructions

1. Heat coconut oil in a large pot or Dutch oven over medium heat; add diced onion and sauté until softened, about 5-7 minutes.
2. Add minced garlic and grated ginger; cook for another minute until fragrant, stirring constantly to prevent burning.
3. Stir in curry powder, turmeric, cumin, and coriander powder; cook for 30 seconds until very fragrant.
4. Add diced bell pepper, sliced carrots, cubed potatoes, and green beans; stir to coat with spices.
5. Pour in canned diced tomatoes, full-fat coconut milk, and vegetable broth; bring to a gentle simmer.
6. Reduce heat to low, cover, and simmer for 15-20 minutes, or until vegetables are tender.
7. Stir in fresh spinach and cook until wilted, about 2-3 minutes. Season with lime juice, salt, and a pinch of sugar to taste.
8. Garnish with fresh cilantro before serving. Serve hot with rice or naan bread.