Sugar-Free Curry Vegetables

Discover the vibrant flavors of Sugar-Free Curry Vegetables, a wholesome plant-based dish that's as nourishing as it is delicious. This easy-to-make curry features a medley of fresh vegetables—red bell pepper, zucchini, carrot, and cauliflower—bathed in a creamy coconut milk base infused with aromatic spices like turmeric, cumin, and coriander. Perfect for those seeking a sugar-free, dairy-free, and gluten-free option, this recipe highlights the natural sweetness of vegetables while delivering bold, savory taste. With just 15 minutes of prep and 25 minutes of cook time, this vegan curry is a quick and satisfying meal for busy weeknights. Serve it with a squeeze of lime and a sprinkle of fresh cilantro for an extra burst of freshness. Whether paired with rice or enjoyed on its own, this flavorful dish is sure to become a household favorite.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium, diced yellow onion
• 4 minced garlic cloves
• 1 tablespoon, grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric
• 1 medium, julienned red bell pepper
• 1 medium, sliced zucchini
• 1 large, sliced carrot
• 2 cups cauliflower florets
• 13.5 ounces canned coconut milk
• 1 cup vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups fresh spinach
• 0.25 cup, chopped fresh cilantro
• 1 wedged for serving lime

Directions

Step 1

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

Step 2

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

Step 3

Add the curry powder, ground cumin, coriander, and turmeric to the pan. Stir well to coat the onions, allowing the spices to toast slightly for 1-2 minutes.

Step 4

Add the red bell pepper, zucchini, carrot, and cauliflower florets to the pan. Stir-fry the vegetables until they begin to soften, approximately 5 minutes.

Step 5

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

Step 6

Season with salt and black pepper, adjusting to taste. Let the curry simmer for about 10 minutes, or until the vegetables are cooked through but still retain some firmness.

Step 7

Stir in the fresh spinach until wilted, about 1-2 minutes.

Step 8

Remove the pan from heat and garnish the curry with chopped fresh cilantro.

Step 9

Serve hot with lime wedges on the side for a refreshing citrus kick.

Nutrition Facts

Serving size	(1526.1g)

Amount per serving	% Daily Value*
Calories	1528.6

Total Fat 124.2g	0%
Saturated Fat 104.4g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 7051.8mg	0%
Total Carbohydrate 104.6g	0%
Dietary Fiber 20.9g	0%
Total Sugars 45.4g
Protein 24.6g	0%

Vitamin D 0IU	0%
Calcium 368.0mg	0%
Iron 26.3mg	0%
Potassium 3354.0mg	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: 68.4%

Protein: 6.0%

Carbs: 25.6%