Coconut Milk and Vegetable Curry
This simple yet flavorful coconut milk and vegetable curry is a great way to warm up on a cold day. The creamy coconut milk adds a touch of richness, while the curry powder, turmeric, and cumin give it a warm, earthy flavor. It's also a great way to get your daily dose of vegetables.
The origins of coconut milk and vegetable curry are murky, but it is thought to have originated in India. The dish was likely brought to Southeast Asia by traders and travelers, and it has since become a staple in many cuisines around the world. Coconut milk and vegetable curry is a versatile dish that can be made with a variety of vegetables, and it can be served with rice, noodles, or bread.
Coconut Milk and Vegetable Curry Coconut Milk and Vegetable Curry Coconut Milk and Vegetable Curry Coconut Milk and Vegetable Curry
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1 cup coconut milk
  • 1 cup vegetable broth
Instructions
  1. Heat coconut oil in a large skillet over medium heat.
  2. Add onion and garlic and cook until softened.
  3. Stir in curry powder, turmeric, and cumin and cook for 1 minute more.
  4. Add coconut milk and vegetable broth and bring to a boil.
  5. Reduce heat and simmer for 15 minutes, or until sauce has thickened.
Why It Works
  • The combination of coconut milk and vegetables creates a creamy, flavorful sauce.
  • The curry powder, turmeric, and cumin give the dish a warm, earthy flavor.
  • The dish is easy to make and can be tailored to your own taste preferences.