Coconut Curry with Vegetables

Coconut Curry with Vegetables is a delicious and healthy dish that is perfect for any occasion. This vegan and gluten-free recipe is packed with flavor and nutrients, making it a great choice for those who want to eat healthy without sacrificing taste.

To make this Coconut Curry with Vegetables, you will need the following ingredients:

- 1 can of coconut milk
- 1 tablespoon of coconut oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of curry powder
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of salt
- 1 sweet potato, peeled and chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup of green beans
- 1 cup of spinach
- 1 lime, juiced
- 1/4 cup of cilantro, chopped

To start, heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant. Add the curry powder, turmeric, cumin, coriander, and salt and stir to combine.
Add the sweet potato, red bell pepper, zucchini, and green beans to the pot and stir to coat with the spices. Pour in the coconut milk and bring to a simmer. Cover and cook for 15-20 minutes until the vegetables are tender.
Add the spinach and lime juice to the pot and stir until the spinach is wilted. Serve the Coconut Curry with Vegetables hot, garnished with cilantro.
This Coconut Curry with Vegetables is a perfect combination of creamy coconut milk, aromatic spices, and fresh vegetables. The sweet potato adds a touch of sweetness, while the red bell pepper and green beans provide a satisfying crunch. The spinach adds a pop of color and nutrition, making this dish both delicious and healthy.
This dish can be classified as a vegan curry and its main ingredients are coconut milk, vegetables, and spices. To make this dish even more flavorful, you can add some tofu or chickpeas for extra protein. Enjoy this Coconut Curry with Vegetables as a main dish or as a side dish with rice or naan bread.