Coconut Curry

Dive into the comforting warmth of this vibrant Coconut Curry, a perfect blend of creamy coconut milk, aromatic spices, and wholesome vegetables. This easy-to-make, vegan-friendly recipe is packed with nutrient-rich ingredients like tender chickpeas, fresh spinach, sweet red bell peppers, and earthy carrots, all simmered in a luscious curry sauce infused with curry powder, cumin, and coriander. Ready in just 45 minutes, it’s a flavorful and hearty dish that’s ideal for weeknight dinners or meal prep. Serve this irresistible curry over fluffy jasmine rice for a complete, satisfying meal, and finish it off with a spritz of lime juice and a sprinkle of fresh cilantro for a burst of brightness. Whether you’re a seasoned curry lover or new to the world of spices, this Coconut Curry is sure to become a favorite in your recipe rotation.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 medium red bell pepper, sliced
• 2 medium carrots, sliced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 14 ounces canned coconut milk
• 15 ounces chickpeas, drained and rinsed
• 4 cups spinach
• 1 tablespoon lime juice
• 1 teaspoon salt
• 2 tablespoons fresh cilantro, chopped
• 4 cups cooked jasmine rice, for serving

Directions

Step 1

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

Step 2

Add the chopped onions and sauté until they become translucent, about 5 minutes.

Step 3

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

Step 4

Add the sliced red bell pepper and sliced carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.

Step 5

Sprinkle the curry powder, ground cumin, and ground coriander over the vegetables. Stir well to coat the vegetables with the spices.

Step 6

Pour in the coconut milk, stirring to combine the ingredients thoroughly.

Step 7

Add the drained and rinsed chickpeas to the skillet. Cook for 10 minutes, allowing the curry to thicken and the flavors to meld.

Step 8

Stir in the fresh spinach and cook until it wilts, about 2-3 minutes.

Step 9

Add the lime juice and salt, stirring well.

Step 10

Garnish with fresh cilantro before serving.

Step 11

Serve the coconut curry over cooked jasmine rice.

Nutrition Facts

Serving size	(2249.3g)

Amount per serving	% Daily Value*
Calories	3402.1

Total Fat 138.8g	0%
Saturated Fat 108.3g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 8537.9mg	0%
Total Carbohydrate 475.6g	0%
Dietary Fiber 45.7g	0%
Total Sugars 46.3g
Protein 81.6g	0%

Vitamin D 0IU	0%
Calcium 577.2mg	0%
Iron 49.4mg	0%
Potassium 3989.0mg	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: 35.9%

Protein: 9.4%

Carbs: 54.7%