Meatless Monday’s: Quick Vegetable Curry

Picture this: a simmering pot of rich, fragrant coconut curry brimming with vibrant vegetables, the air filled with a blend of spices that promises comfort and indulgence. That’s what this Coconut Vegetable Curry delivers—a one-pan wonder that transforms humble ingredients into a colorful masterpiece. Perfect for weeknight dinners or impressing guests, this dish combines the creaminess of coconut milk with the zing of lime and the warmth of aromatic curry spices. It’s a hearty, wholesome meal that’s as beautiful as it is delicious. Whether you're a seasoned curry connoisseur or a newbie looking to spice things up in the kitchen, this recipe will have you hooked at first bite.

What You Need

Ingredients:
1 tbsp. olive oil
1 red onion, chopped into wedges
1 tbsp. peeled and finely chopped ginger
2 cloves garlic, finely chopped
2 tbsp. curry powder
½ cup (120ml) vegetable stock
1 tbsp. corn-starch
1 ½ cups (350ml) canned coconut milk, full-fat
1 eggplant, chopped
1 zucchini, sliced
1 ½ cups (115g) mushrooms, quartered
1 red bell pepper, chopped
½ tsp. lime zest
1 tbsp. lime juice
¼ cup (5g) fresh basil, chopped
3 cups (480g) cooked white rice

Directions

Heat the olive oil in a large pan over medium-high heat. Add the red onion, ginger, and garlic, and sauté for about 4 minutes until softened and aromatic. Stir in the curry powder and cook for another minute to toast the spices.
In a small bowl, whisk the vegetable stock with the corn-starch until smooth. Pour this mixture into the pan along with the coconut milk, stirring well.
Add the eggplant, zucchini, mushrooms, and red bell pepper to the pan. Season with salt and pepper, then mix everything together. Simmer for 10–15 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly.
Just before serving, stir in the lime zest and lime juice for a bright, citrusy finish.
To serve, spoon cooked white rice onto plates and ladle the vegetable curry on top. Garnish with fresh chopped basil for a burst of flavor and color.
Makes 4 servings.

Calories per serving: 376
Fats per serving: 17 grams
Protein per serving: 7 grams
Carbohydrates per serving: 51 grams

This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.

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