Speedy Coconut Vegetable Curry with Brown Rice
A flavorful and quick vegetable curry made with coconut milk and a variety of fresh vegetables, served over nutritious brown rice. Perfect for a weeknight dinner.
Ingrediënten
- Brown Rice
- Water
- Coconut Oil
- Onion
- Garlic
- Ginger
- Red Bell Pepper
- Broccoli Florets
- Carrots
- Frozen Peas
- Canned Chickpeas
- Coconut Milk
- Curry Powder
- Turmeric Powder
- Cumin Powder
- Salt
- Pepper
- Cilantro
Bereidingswijze
- Cook the brown rice according to package directions. Typically, bring water to a boil, add rice, reduce heat to low, cover, and simmer for 45-50 minutes, or until water is absorbed.
- While the rice is cooking, heat coconut oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and grated ginger and cook for another minute until fragrant.
- Add red bell pepper, broccoli florets, and sliced carrots. Cook for 5 minutes, stirring occasionally.
- Stir in frozen peas and drained chickpeas.
- Pour in coconut milk and add curry powder, turmeric powder, cumin powder, salt, and pepper. Stir well to combine.
- Bring the curry to a simmer, then reduce heat to low, cover, and cook for 10 minutes, or until vegetables are tender.
- Serve the vegetable curry over cooked brown rice. Garnish with fresh cilantro, if desired.
Loading…