Soy-Free Curry Vegetable

Dive into the vibrant flavors of this Soy-Free Curry Vegetable recipe, a wholesome and aromatic dish perfect for weeknight dinners or meal prep. Bursting with colorful vegetables like carrots, bell peppers, and zucchini, this dairy-free curry is simmered in a creamy coconut milk base infused with warming spices such as curry powder, turmeric, and cumin. The recipe is naturally gluten-free, vegan, and free of soy, making it a wonderful option for various dietary needs. Fresh spinach and a splash of lime juice add a refreshing finish, while a garnish of chopped cilantro enhances the presentation. Ready in just 45 minutes, this hearty yet healthy dish is perfect served over steamed rice, quinoa, or with warm flatbread for a comforting meal packed with flavor.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 medium carrot, sliced
• 1 large red bell pepper, chopped
• 1 medium zucchini, sliced
• 2 cups broccoli florets
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon coriander powder
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 14 ounces canned coconut milk
• 1 cup vegetable broth
• 2 cups fresh spinach
• 1 tablespoon lime juice
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

Heat the olive oil in a large pan over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Step 2

Add the minced garlic and ginger to the onion and sauté for another 2 minutes until fragrant.

Step 3

Add the sliced carrots, chopped red bell pepper, sliced zucchini, and broccoli florets to the pan. Stir well and cook for 5 minutes, allowing the vegetables to start softening.

Step 4

Sprinkle the curry powder, turmeric, ground cumin, coriander powder, cayenne pepper, and salt over the vegetables. Stir to coat the vegetables with the spices, cooking for an additional 2 minutes to enhance the flavors.

Step 5

Pour in the coconut milk and vegetable broth. Stir well, then bring the mixture to a gentle simmer.

Step 6

Reduce the heat to low, cover the pan, and let the curry simmer for 15 minutes, or until the vegetables are tender.

Step 7

Stir in the fresh spinach and lime juice during the last 2 minutes of cooking, allowing the spinach to wilt.

Step 8

Once done, taste and adjust seasonings if necessary. Remove from heat.

Step 9

Garnish with chopped fresh cilantro and serve the soy-free curry vegetable hot, perhaps with steamed rice or flatbread.

Nutrition Facts

Serving size	(1673.7g)

Amount per serving	% Daily Value*
Calories	1569.6

Total Fat 128.7g	0%
Saturated Fat 88.6g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 7279.5mg	0%
Total Carbohydrate 104.0g	0%
Dietary Fiber 24.1g	0%
Total Sugars 42.0g
Protein 30.0g	0%

Vitamin D 0IU	0%
Calcium 439.1mg	0%
Iron 33.4mg	0%
Potassium 3278.2mg	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: 68.4%

Protein: 7.1%

Carbs: 24.6%