Ingredients
Scale
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 bell pepper, chopped
- 2 carrots, sliced
- 1 zucchini, chopped
- 1 can (400ml) coconut milk
- 1 tablespoon curry powder
- Salt and pepper, to taste
- Fresh greens (spinach or kale)
- Lime wedges, for serving
- Cooked rice, for serving
Instructions
- In a large pot, heat coconut oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until onions are translucent.
- Stir in the bell pepper, carrots, and zucchini. Cook for about 5 minutes until slightly softened.
- Pour in the coconut milk and sprinkle curry powder. Stir until well mixed and let simmer for 10 minutes, stirring occasionally.
- Add fresh greens in the last 2 minutes of cooking. Season with salt and pepper to taste.
- Serve over warm rice with lime wedges on the side.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing options available for up to a month; portion for convenience.
- Pairs well with jasmine rice or quinoa; consider adding toasted coconut or crushed peanuts for texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical, Island
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg