Easy Vegetable Curry Recipe

Ingredients

• 1 (13.5 oz) canCoconut Milk (full-fat)
• 2-3 tbspCurry Paste (red or green)
• 2 medium, dicedPotatoes
• 1, slicedBell Pepper (any color)
• 1 cup, trimmedGreen Beans
• 1, choppedOnion
• 3, mincedGarlic Cloves
• 1 tbsp, gratedGinger
• 1/2 cupVegetable Broth
• 1 tbspLime Juice
• 1/4 cup, chopped (for garnish)Fresh Cilantro
• for servingJasmine Rice

Nutrition

Per serving, estimated

Calories

380 kcal

Protein

10 g

Carbs

45 g

Fat

20 g

Steps

1. 1

   Heat a large pot or Dutch oven over medium heat. Add a splash of oil and sauté onion until softened, about 5 minutes. Add garlic and ginger; cook for 1 minute until fragrant.

2. 2

   Stir in the curry paste and cook for 1-2 minutes, stirring constantly, until aromatic.

3. 3

   Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer.

4. 4

   Add diced potatoes and cook for 10-15 minutes, or until nearly tender.

5. 5

   Add bell pepper and green beans. Continue to simmer for another 5-7 minutes, or until vegetables are tender-crisp.

6. 6

   Stir in lime juice. Season with salt and pepper to taste. If you prefer more sweetness, add a pinch of sugar.

7. 7

   Serve hot over jasmine rice, garnished with fresh cilantro.