Easy Vegetable Curry Flavorful and Simple Recipe

Ingredients

• 1 tablespoon coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 medium red bell pepper, diced
• 1 medium zucchini, sliced
• 1 medium carrot, diced
• 1 cup cauliflower florets
• 1 cup frozen peas
• 1 can (400 ml) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• to taste salt and pepper
• for garnish fresh cilantro
• for serving cooked rice or naan

Instructions

1. Heat the coconut oil in a large pot over medium heat.
2. Add the chopped onion and sauté for about 3-4 minutes, until softened and translucent.
3. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
4. Add the diced red bell pepper, sliced zucchini, diced carrot, and cauliflower florets to the pot. Sauté for about 5-7 minutes until the vegetables begin to soften.
5. Stir in the red curry paste, mixing well to incorporate it into the vegetables.
6. Pour in the coconut milk and frozen peas, then add the soy sauce. Stir everything together and bring to a gentle simmer.
7. Allow the curry to simmer for about 15-20 minutes, uncovered, stirring occasionally until the vegetables are tender.
8. Finish with a drizzle of lime juice and season with salt and pepper to taste.
9. Serve the curry warm over cooked rice or with naan, garnished with fresh cilantro.