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.

Coconut Curry Vegetables

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

  1. In a large pan, heat the coconut oil over medium heat.
  2. Add the diced onion and minced garlic, and sauté until the onion is soft and translucent.
  3. Stir in the curry powder, cumin, and turmeric, and cook for 1-2 minutes until fragrant.
  4. Pour in the coconut milk and bring the mixture to a simmer.
  5. Add the mixed vegetables and cook for 10-15 minutes, or until the vegetables are tender.
  6. Season with salt and pepper to taste.
  7. 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