Description
Warm up your evenings with this comforting Vegetable Coconut Stew, where creamy coconut milk meets a medley of vibrant vegetables. Perfect for chilly nights or potlucks, this stew offers a rich flavor profile enhanced by garlic, ginger, and spices. Quick to prepare and adaptable to seasonal produce, it’s an inviting dish that brings everyone together over hearty bowls of goodness.
Ingredients
Scale
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups vegetable broth
- 1 cup mixed vegetables (bell peppers, carrots, zucchini)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tsp curry powder
- 2 tbsp fresh lime juice
- ¼ cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- In a large pot, heat 1 tablespoon of oil over medium heat. Sauté the chopped onion until translucent (about 5 minutes).
- Add minced garlic and grated ginger; cook for another minute until fragrant.
- Stir in mixed vegetables and sauté for about 5 minutes until slightly tender.
- Pour in the coconut milk and vegetable broth; bring to a gentle simmer.
- Season with curry powder, salt, and pepper. Allow the stew to simmer for 15-20 minutes until vegetables are tender but not mushy.
- Just before serving, squeeze fresh lime juice over the stew and sprinkle with cilantro.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 245
- Sugar: 4g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg