Easy Mixed Vegetable Curry with Coconut Milk
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Eating Bird Food · by Brittany Mullins★ 4.5 (8)

Easy Mixed Vegetable Curry with Coconut Milk

NUTRITION · PER SERVING26M COOK
CAL 33%·PRO 24%
CARBS 108G66% OF CAL
9G FIBER0G ADDED9G INTRINSIC90G OTHER9G TOTAL SUGAR
FAT 22G30% OF CAL
17G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy, mild vegetable curry made with yellow curry powder, fresh ginger, and coconut milk. Fresh summer vegetables simmer until tender in about 30 minutes. Serve over rice for a satisfying vegan dinner.

mainthaicurrydairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 Tablespoon olive or avocado oil
  • 1 red onion (chopped into large chunks)
  • 1 Tablespoon peeled and finely chopped ginger
  • 2 cloves garlic (finely chopped)
  • 1 ½ Tablespoons yellow curry powder
  • 1 Tablespoon arrowroot powder or cornstarch (optional*)
  • ½ cup vegetable broth (or bone broth*)
  • 1 ½ cups full-fat canned coconut milk
  • 3 cups chopped eggplant (about 1/2 of a medium eggplant)
  • 1 medium zucchini or summer squash (cut into 1/4-inch chunks or slices)
  • 1 ½ cups mushrooms (quartered)
  • ½ cup red bell pepper (seeded and chopped into chunks)
  • ¼ teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon lime zest
  • 1 Tablespoon lime juice
  • ¼ cup chopped fresh basil (or cilantro)
  • 2-3 cups rice (white jasmine rice, brown rice or cauliflower rice)
  • Sriracha for serving
PREP
10M
SODIUM
97MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.