Soy-Free Curry Vegetables

Brighten up your dinner table with this vibrant and wholesome Soy-Free Curry Vegetables recipe, perfect for those seeking a hearty, allergen-friendly meal packed with flavor. This easy-to-make dish combines an array of fresh vegetables—like zucchini, carrots, and cauliflower—with warm, aromatic spices such as turmeric, cumin, and curry powder, all simmered in creamy coconut milk for a luscious texture. Free from soy and loaded with nutrients, this curry is ideal for anyone embracing a plant-based lifestyle or looking for a healthy, satisfying meal. Ready in just 45 minutes, it pairs beautifully with steamed rice or flatbread and is finished with a hint of lime and fresh cilantro for a refreshing, zesty twist. Whether it's a cozy family dinner or meal prep for the week, this one-pot wonder will quickly become a household favorite!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 1 large Onion, finely chopped
• 3 Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 1 large Carrot, diced
• 1 large Red bell pepper, diced
• 1 medium Zucchini, diced
• 1 cup Cauliflower florets
• 2 tablespoons Curry powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 14 oz can Coconut milk
• 1 cup Vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped
• 1 Lime, cut into wedges

Directions

Step 1

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

Step 2

Add the chopped onion and sauté for about 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

Step 4

Add the diced carrot, red bell pepper, zucchini, and cauliflower florets. Stir the vegetables well and cook for about 5 minutes.

Step 5

Sprinkle in the curry powder, turmeric, cumin, and coriander. Stir to coat the vegetables evenly with the spices.

Step 6

Pour in the coconut milk and vegetable broth, stirring well to combine. Bring the mixture to a gentle boil.

Step 7

Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the vegetables are tender.

Step 8

Season the curry with salt and black pepper. Taste and adjust the seasoning if necessary.

Step 9

Remove from heat and stir in the chopped cilantro.

Step 10

Serve the curry hot with lime wedges on the side, alongside steamed rice or flatbread.

Nutrition Facts

Serving size	(1485.3g)

Amount per serving	% Daily Value*
Calories	754.1

Total Fat 33.5g	0%
Saturated Fat 24.4g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 7182.4mg	0%
Total Carbohydrate 109.1g	0%
Dietary Fiber 19.7g	0%
Total Sugars 55.9g
Protein 15.0g	0%

Vitamin D 0IU	0%
Calcium 269.7mg	0%
Iron 16.3mg	0%
Potassium 2720.6mg	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: 37.8%

Protein: 7.5%

Carbs: 54.7%