Quick and Easy Curried Veggies

Transform weeknight dinners with this vibrant and flavorful Quick and Easy Curried Veggies recipe, perfect for anyone craving a wholesome, plant-based meal. Made with a creamy coconut milk base and infused with aromatic spices like curry powder, cumin, and turmeric, this dish is a symphony of warm, satisfying flavors. Packed with nutrient-rich vegetables like broccoli, carrots, zucchini, and spinach, it’s a colorful feast for the eyes and the palate. Ready in just 30 minutes, this one-pot recipe is ideal for busy schedules, offering minimal prep and effortless cleanup. Serve it with fluffy rice or warm naan to complete a comforting, vegetarian-friendly meal that’s as nourishing as it is delicious. Perfect for fans of quick vegetarian dinners and easy curry recipes!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium, diced onion
• 3 minced garlic cloves
• 1 tablespoon, minced ginger
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon black pepper
• 1 14-ounce can canned diced tomatoes
• 1 13.5-ounce can coconut milk
• 2 cups broccoli florets
• 2 medium, thinly sliced carrots
• 1 medium, diced zucchini
• 2 cups baby spinach
• 2 tablespoons, chopped (optional for garnish) fresh cilantro
• 0 (optional, for serving) cooked rice or naan

Directions

Step 1

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

Step 2

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and ginger. Cook for another 1-2 minutes, stirring frequently, until fragrant.

Step 4

Add the curry powder, ground cumin, ground turmeric, salt, and black pepper. Stir well to coat the onion mixture in the spices.

Step 5

Pour in the canned diced tomatoes and coconut milk. Stir to combine and bring the mixture to a gentle simmer.

Step 6

Add the broccoli florets, sliced carrots, and diced zucchini to the pot. Stir well to coat the vegetables in the curry sauce.

Step 7

Cover and simmer for 10-12 minutes, or until the vegetables are tender but not mushy. Stir occasionally to ensure even cooking.

Step 8

Remove the lid and fold in the baby spinach. Cook for 1-2 minutes, just until the spinach wilts.

Step 9

Taste the curry and adjust seasoning with more salt or pepper if needed.

Step 10

Garnish with chopped fresh cilantro, if desired, and serve hot over cooked rice or with naan bread.

Nutrition Facts

Serving size	(1720.1g)

Amount per serving	% Daily Value*
Calories	1046.5

Total Fat 42.8g	0%
Saturated Fat 26.7g	0%
Polyunsaturated Fat 4.2g
Cholesterol 7.9mg	0%
Sodium 6366.4mg	0%
Total Carbohydrate 151.2g	0%
Dietary Fiber 22.6g	0%
Total Sugars 67.7g
Protein 22.2g	0%

Vitamin D 0IU	0%
Calcium 454.2mg	0%
Iron 15.6mg	0%
Potassium 2450.0mg	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: 35.7%

Protein: 8.2%

Carbs: 56.1%