Healthy & Special Diets > Anti-Inflammatory Recipes > Dinner (Anti-Inflammatory) > Turmeric and Coconut Milk Curries

Vegan Turmeric Coconut Curry with Vegetables

A flavorful and vibrant vegan curry featuring a variety of vegetables simmered in a creamy turmeric and coconut milk sauce. A healthy and satisfying dinner option.

Prep Time
15 minutes
Cook Time
30 minutes
Servings
4
Ingredients
  • 1 Sweet Potato
  • 1 head Cauliflower Florets
  • 1 can Chickpeas
  • 400 ml Coconut Milk
  • 2 tsp Turmeric Powder
  • 1 inch Ginger
  • 2 cloves Garlic
  • 1 Onion
  • 100 g Spinach
  • 1/2 cup Vegetable Broth
  • 1 tbsp Coconut Oil
  • 1 tbsp Lime Juice
  • 2 tbsp Cilantro
  • to taste Salt
  • to taste Black Pepper

Sauté Aromatics

Heat coconut oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.

Add Spices

Stir in the turmeric powder and cook for 30 seconds to bloom the spices.

Add Vegetables and Chickpeas

Add the cubed sweet potato, cauliflower florets, and drained chickpeas to the pot. Stir to coat with the spices.

Simmer in Coconut Milk and Broth

Pour in the coconut milk and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the sweet potato is tender.

Add Spinach

Stir in the spinach and cook until wilted, about 2-3 minutes.

Finish and Serve

Stir in the lime juice. Taste and adjust seasoning as needed. Garnish with fresh cilantro. Serve hot with rice, quinoa, or naan bread.

Nutrition Facts Estimated per 100g of product

  • Calories: 120-170 kcal
  • Protein: 4-6g
  • Fat: 6-10g
  • Carbohydrates: 15-20g
  • Fiber: 3-5g
Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

This recipe is a good source of plant-based protein, fiber, and vitamins. The turmeric, ginger, and coconut milk are known for their anti-inflammatory properties. Consider using organic vegetables whenever possible. You can add other vegetables like broccoli or bell peppers.

← Turmeric-Kissed Quinoa Salad with Roasted Vegetables →

FAQ

  • Can I use frozen vegetables?

    Yes, you can use frozen vegetables. Add them directly to the pot and adjust cooking time accordingly.
  • Can I add a protein source other than chickpeas?

    Yes, you can add tofu, lentils, or edamame for a different protein source.
  • How can I make this curry spicier?

    Add a pinch of red pepper flakes or a chopped chili pepper to the curry while sautéing the aromatics.