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Easy 30-Minute Vegetable Curry

Easy 30-Minute Vegetable Curry
Print Recipe
Servings 4 servings

Ingredients
  

  • 2 tablespoons coconut oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 inch ginger fresh, grated
  • 1 large carrot sliced
  • 1 large bell pepper chopped
  • 1 medium zucchini diced
  • 2 cups cauliflower florets fresh or frozen
  • 1 can canned diced tomatoes 14.5 oz
  • 1 can coconut milk 13.5 oz
  • 2 tablespoons curry powder
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1/4 cup fresh cilantro chopped, for garnish
  • 1 medium lime cut into wedges for serving

Instructions
 

  • In a large skillet, heat the coconut oil over medium heat.
  • Add the diced onion and sauté for about 2-3 minutes, or until softened and translucent.
  • Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
  • Add the sliced carrot, chopped bell pepper, diced zucchini, and cauliflower florets to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
  • Sprinkle the curry powder over the vegetables, stirring well to coat everything evenly.
  • Pour in the canned diced tomatoes (with juices) and coconut milk. Stir to combine, then bring the mixture to a gentle simmer.
  • Reduce the heat to low and let the curry simmer for about 8-10 minutes, stirring occasionally, until the vegetables are cooked through and the sauce has thickened slightly.
  • Season the curry with salt and black pepper to taste.
  • Remove from heat and garnish with chopped fresh cilantro.
  • Serve hot with lime wedges on the side, over rice or with naan bread.

Notes

Feel free to substitute any of the vegetables with your favorites or whatever you have on hand.
For added protein, consider adding chickpeas or lentils during the cooking process.
Adjust the spice level by adding cayenne pepper or chili powder if desired.