Coconut Milk Curry

Dive into the vibrant flavors of this creamy Coconut Milk Curry, a quick and wholesome meal perfect for busy weeknights or cozy dinners. Packed with nutrient-rich vegetables like bell peppers, carrots, zucchini, and spinach, this dish gets its irresistible flavor from aromatic spices such as curry powder, turmeric, and cumin seeds. The addition of chickpeas and velvety coconut milk makes it hearty and satisfying, while a splash of lime juice brightens every bite. This one-pan recipe is ready in under 45 minutes and is ideal for meal prep or impressing guests with its rich, restaurant-quality flavors. Serve it over fluffy basmati rice, and don’t forget the fresh cilantro garnish for a final flourish. This vegan-friendly curry is a go-to for anyone craving a healthy, plant-based dinner packed with bold spices and creamy goodness.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium onion, chopped
• 3 units garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 large red bell pepper, sliced
• 1 medium carrot, sliced
• 1 medium zucchini, sliced
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon cumin seeds
• 400 milliliters coconut milk
• 400 grams chickpeas, drained and rinsed
• 100 grams fresh spinach
• 1 tablespoon lime juice
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups basmati rice, cooked, for serving

Directions

Step 1

Heat coconut oil in a large pan over medium heat.

Step 2

Add chopped onion and sauté until it becomes translucent, about 5 minutes.

Step 3

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

Step 4

Add sliced red bell pepper, carrot, and zucchini, cooking for 5 minutes until they start to soften.

Step 5

Add curry powder, ground turmeric, and cumin seeds, and stir well to coat the vegetables in the spices.

Step 6

Pour in the coconut milk, stirring to combine.

Step 7

Add the drained and rinsed chickpeas, and bring the mixture to a gentle simmer.

Step 8

Season with salt and black pepper, adjusting to taste.

Step 9

Allow the curry to simmer for 10-15 minutes, until the vegetables are tender and the flavors have melded together.

Step 10

Stir in the fresh spinach, cooking until wilted, about 2-3 minutes.

Step 11

Remove from heat and add lime juice.

Step 12

Garnish with chopped fresh cilantro just before serving.

Step 13

Serve the coconut milk curry over cooked basmati rice.

Nutrition Facts

Serving size	(1923.2g)

Amount per serving	% Daily Value*
Calories	1812.0

Total Fat 42.1g	0%
Saturated Fat 25.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 8403.3mg	0%
Total Carbohydrate 308.9g	0%
Dietary Fiber 44.6g	0%
Total Sugars 65.3g
Protein 56.5g	0%

Vitamin D 0IU	0%
Calcium 501.5mg	0%
Iron 33.1mg	0%
Potassium 3008.3mg	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: 20.6%

Protein: 12.3%

Carbs: 67.1%