Coconut Curry Vegetables
Coconut Curry Vegetables is a popular dish in Sierra Leone cuisine, known for its rich and flavorful combination of coconut milk and aromatic spices. This vegetarian dish is perfect for a cozy weeknight dinner or a special gathering with friends and family.
Ingredients
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 can (14 oz) coconut milk
- 2 cups mixed vegetables (such as bell peppers, carrots, and green beans)
- Salt and pepper to taste
- Cooked rice or naan, for serving
Instructions
- In a large pan, heat the coconut oil over medium heat.
- Add the diced onion and minced garlic, and sauté until the onion is soft and translucent.
- Stir in the curry powder, cumin, and turmeric, and cook for 1-2 minutes until fragrant.
- Pour in the coconut milk and bring the mixture to a simmer.
- Add the mixed vegetables and cook for 10-15 minutes, or until the vegetables are tender.
- Season with salt and pepper to taste.
- Serve the coconut curry vegetables over cooked rice or with naan.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 25 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 15g
- Protein
- 5g
- Fat
- 14g
Supplies
Large pan Wooden spoon Knife Cutting board
Tools
Serving bowls Serving spoons
Serving suggestions
Serve the Coconut Curry Vegetables with a side of fluffy basmati rice and garnish with fresh cilantro for a burst of color and flavor.
Tips & tricks
For a spicier kick, add a chopped chili pepper or a dash of cayenne pepper to the curry.
Cost
$15