
Soothing Coconut & Turmeric Vegetable Curry
Types de corps appropriés
Temps de cuisson
Temps de cuisson: 40 minutes
Temps total: 40 minutes
Catégories
Ingrédients
- 1 tbsp coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/4 tsp coriander powder
- Pinch of black pepper
- 1 can (14 oz) coconut milk
- 1 cup mixed vegetables (e.g., zucchini, carrots, sweet potatoes, green beans), chopped
- 1/2 cup vegetable broth
- 1 tbsp lime juice
- Fresh cilantro, chopped (for garnish)
- Salt to taste
- Brown rice or quinoa, for serving
Valeur nutritive
- Calories: 320 kcal
- Protéines: 8g
- Glucides: 30g
- Graisses: 20g
- Fibres: 7g
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat.
- Add onion and sauté until softened, about 5 minutes.
- Add garlic and ginger and cook for another minute until fragrant.
- Stir in turmeric, cumin, coriander, and black pepper. Cook for 30 seconds, stirring constantly.
- Pour in coconut milk, vegetable broth, and add the mixed vegetables. Bring to a simmer.
- Reduce heat and simmer for 15-20 minutes, or until vegetables are tender.
- Stir in lime juice and salt to taste.
- Garnish with fresh cilantro.
- Serve hot over brown rice or quinoa.
Bienfaits ayurvédiques
Types de corps appropriés
- 1 tbsp coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/4 tsp coriander powder
- Pinch of black pepper
- 1 can (14 oz) coconut milk
- 1 cup mixed vegetables (e.g., zucchini, carrots, sweet potatoes, green beans), chopped
- 1/2 cup vegetable broth
- 1 tbsp lime juice
- Fresh cilantro, chopped (for garnish)
- Salt to taste
- Brown rice or quinoa, for serving



