Coconut Curried Vegetables Adapted from Vij's

Immerse yourself in the rich, aromatic magic of "Coconut Curried Vegetables Adapted from Vij's," a vibrant medley of fresh, nutrient-packed vegetables bathed in an irresistible coconut milk curry. Infused with toasted cumin, coriander, turmeric, and a hint of paprika, this dish boasts a harmonious balance of earthy spices and creamy sweetness. Tender carrots, cauliflower, zucchini, and bell peppers mingle with wilted spinach, creating a delightful textural contrast in every bite. Perfectly spiced with an optional kick from cayenne, this dish is a versatile and satisfying choice for vegetarians, vegans, or anyone seeking a healthy weeknight dinner. Ready in just 45 minutes, this comforting curry pairs beautifully with fluffy steamed rice or warm naan and finishes with a zesty squeeze of lime. Rich, flavorful, and completely dairy-free, this recipe brings a taste of Indian-inspired cuisine right to your kitchen!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium yellow onion, finely chopped
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 1 teaspoon cumin seeds
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 0.5 teaspoons cayenne pepper (optional, for spice)
• 1 14-ounce can diced tomatoes
• 1 13.5-ounce can full-fat coconut milk
• 2 medium carrot, sliced
• 2 cups cauliflower florets
• 1 medium zucchini, chopped
• 1 medium red bell pepper, sliced
• 2 cups fresh spinach
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 4 pieces lime wedges (for serving)

Directions

Step 1

Heat the coconut oil in a large skillet or Dutch oven over medium heat.

Step 2

Add the chopped onion and cook for 5-6 minutes, stirring occasionally, until softened and translucent.

Step 3

Stir in the minced ginger and garlic, cooking for 1 more minute until fragrant.

Step 4

Add the cumin seeds, ground coriander, turmeric, paprika, and cayenne (if using), and toast the spices for about 1 minute.

Step 5

Pour in the diced tomatoes along with their juices, stirring to combine. Cook for 3-4 minutes until the tomatoes soften and their flavors meld with the spices.

Step 6

Add the coconut milk and stir well. Bring the mixture to a gentle simmer.

Step 7

Add the carrot slices and cauliflower florets, stirring to coat them in the sauce. Cover the skillet and cook for 10 minutes, stirring occasionally.

Step 8

Add the chopped zucchini and sliced red bell pepper, stir, and cook for an additional 7-8 minutes until all the vegetables are tender but not overcooked.

Step 9

Stir in the fresh spinach, allowing it to wilt into the curry. Season with salt and sugar, adjusting the seasoning to taste.

Step 10

Remove the skillet from the heat and garnish with fresh cilantro.

Step 11

Serve hot with steamed rice or naan, and a lime wedge on the side for a burst of citrus.

Nutrition Facts

Serving size	(1687.6g)

Amount per serving	% Daily Value*
Calories	1575.9

Total Fat 128.7g	0%
Saturated Fat 109.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 3551.0mg	0%
Total Carbohydrate 106.7g	0%
Dietary Fiber 34.2g	0%
Total Sugars 53.5g
Protein 25.9g	0%

Vitamin D 0IU	0%
Calcium 408.6mg	0%
Iron 24.2mg	0%
Potassium 3847.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.6%

Protein: 6.1%

Carbs: 25.3%