Dairy-Free Curry Vegetable

Dive into a bowl of vibrant flavors with this Dairy-Free Curry Vegetable recipe, a plant-based delight that's hearty, creamy, and packed with wholesome goodness. Made with nutrient-rich vegetables like broccoli, zucchini, and red bell peppers, this curry gets its velvety texture from coconut milk and its bold flavor from a blend of aromatic spices including curry powder, turmeric, and cumin. Protein-packed chickpeas make it satisfying enough for a main meal, while fresh cilantro and a squeeze of lime add a bright, fresh finish. Perfectly paired with fluffy rice or quinoa, this easy one-pot dish is not only dairy-free but also gluten-free, making it an excellent choice for a variety of diets. Whether you're cooking for a weeknight dinner or meal prepping for the week, this comforting vegetable curry is sure to become a household favorite.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 medium red bell pepper, sliced
• 2 medium carrot, sliced
• 2 cups broccoli florets
• 1 medium zucchini, sliced
• 2 tablespoons curry powder
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 14 ounces coconut milk
• 1 cup vegetable broth
• 1 15-ounce can chickpeas, drained and rinsed
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped
• 1 whole lime, sliced for serving
• 4 cups cooked rice or quinoa, for serving

Directions

Step 1

In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent.

Step 2

Stir in the minced garlic and grated ginger, and cook for another 1 minute until fragrant.

Step 3

Add the sliced red bell pepper, carrots, broccoli florets, and zucchini to the pot. Stir well to coat the vegetables in the oil.

Step 4

Mix in the curry powder, cumin powder, and turmeric powder. Stir continuously for about 2 minutes to release the spices' aromas.

Step 5

Pour in the coconut milk and vegetable broth. Bring the mixture to a gentle simmer.

Step 6

Add the drained and rinsed chickpeas to the pot. Stir to combine.

Step 7

Season the curry with salt and black pepper. Cover the pot, reduce the heat to low, and let it simmer for about 20 minutes until the vegetables are tender.

Step 8

Once done, remove from heat and stir in the fresh cilantro.

Step 9

Serve the curry hot over cooked rice or quinoa, with lime slices on the side for squeezing.

Step 10

Enjoy your delicious Dairy-Free Curry Vegetable!

Nutrition Facts

Serving size	(2765.9g)

Amount per serving	% Daily Value*
Calories	2490.4

Total Fat 46.7g	0%
Saturated Fat 26.1g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 9099.0mg	0%
Total Carbohydrate 449.7g	0%
Dietary Fiber 57.4g	0%
Total Sugars 75.1g
Protein 78.8g	0%

Vitamin D 0IU	0%
Calcium 618.3mg	0%
Iron 31.7mg	0%
Potassium 3908.4mg	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: 16.6%

Protein: 12.4%

Carbs: 71.0%