Soy-Free Coconut Curry

Dive into the creamy, comforting flavors of this Soy-Free Coconut Curry, a vibrant plant-based dish that's as nourishing as it is delicious. Made with a medley of colorful vegetables like bell peppers, zucchini, and sweet potatoes, this curry is simmered in a luscious coconut milk base infused with the bold spices of turmeric, cumin, and red curry paste. The addition of fresh ginger, garlic, and a squeeze of lime juice brings a harmonious balance of warmth and tang, while baby spinach adds a nutrient-rich touch. Perfectly suited for those avoiding soy, this gluten-free recipe comes together in just an hour and can be served over fluffy rice for a wholesome weeknight dinner or a meal prep option. Garnished with fresh cilantro, each spoonful delivers a burst of flavor and comfort ideal for any season.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 large yellow onion
• 3 garlic cloves
• 1 tablespoon fresh ginger
• 2 medium bell peppers
• 2 medium carrot
• 1 medium zucchini
• 1 large sweet potato
• 3 tablespoons red curry paste
• 1 can coconut milk
• 1 cup vegetable broth
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach
• 2 tablespoons lime juice
• 0.5 cup fresh cilantro
• 4 cups rice (for serving)

Directions

Step 1

Dice the yellow onion and finely chop the garlic cloves and ginger.

Step 2

Chop the bell peppers, carrots, zucchini, and sweet potato into bite-sized pieces.

Step 3

In a large pot, heat the coconut oil over medium heat.

Step 4

Add the onion and sauté until translucent, about 5 minutes.

Step 5

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

Step 6

Add the bell peppers, carrots, zucchini, and sweet potato to the pot. Sauté for about 5 to 7 minutes until they start to soften.

Step 7

Stir in the red curry paste thoroughly coating the vegetables.

Step 8

Pour in the coconut milk and vegetable broth, and stir to combine.

Step 9

Add the ground turmeric, ground cumin, salt, and black pepper.

Step 10

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes or until the sweet potato is tender.

Step 11

Stir in the baby spinach, allowing it to wilt.

Step 12

Add the lime juice for a hint of tanginess and adjust the seasoning if needed.

Step 13

Serve the curry hot over cooked rice.

Step 14

Garnish with fresh cilantro before serving.

Nutrition Facts

Serving size	(2610.4g)

Amount per serving	% Daily Value*
Calories	2049.8

Total Fat 43.0g	0%
Saturated Fat 27.3g	0%
Polyunsaturated Fat 3.7g
Cholesterol 5.4mg	0%
Sodium 6306.8mg	0%
Total Carbohydrate 378.2g	0%
Dietary Fiber 26.6g	0%
Total Sugars 77.5g
Protein 38.9g	0%

Vitamin D 0IU	0%
Calcium 442.1mg	0%
Iron 12.9mg	0%
Potassium 3335.6mg	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: 18.8%

Protein: 7.6%

Carbs: 73.6%