Savory Coconut Curry Vegetable Medley
Indulge in the vibrant flavors of this Savory Coconut Curry Vegetable Medley, a delightful dish that's as nutritious as it is quick to prepare. Perfect for a busy weeknight, this recipe combines hearty red potatoes, crisp green beans, and tender cauliflower in a luscious coconut milk sauce infused with aromatic spices. Enjoy it as a standalone dish or served over fluffy basmati brown rice for a complete meal that everyone will love. Share it with friends and family for a wholesome dining experience!
N/A
Servings
170
Calories
13
Ingredients
Ingredients
Canola oil
2 teaspoons (none)
Onion
1 large (about 1 1/2 cups) (chopped)
Reduced-fat coconut milk
1 can (13 1/2 ounces) (none)
Low sodium vegetable broth
1 cup (none)
Tomato paste
3 tablespoons (none)
Mild curry powder
3 tablespoons (none)
Red potatoes
3 medium (about 1 lb.) (scrubbed and cut into 1-inch chunks)
Frozen or fresh green beans
1 package (9 ounces) (cut into bite-sized pieces)
Cauliflower
1 small (about 4 cups) (cut into small florets)
Frozen green peas
1/2 cup (none)
Fresh cilantro
1/4 cup (chopped)
Fresh lime juice
1-2 tablespoons (none)
Cayenne pepper
to taste (optional)
Instructions
1
In a large saucepan, heat the canola oil over medium-high heat until shimmering.
2
Add the chopped onion and sauté for about 5 minutes, stirring frequently, until the onions are lightly browned and fragrant.
3
Pour in the reduced-fat coconut milk and low-sodium vegetable broth. Add the tomato paste and curry powder, whisking until well combined. Bring the mixture to a boil.
4
Stir in the potato chunks and reduce the heat to medium. Cover and simmer for 15 minutes, or until the potatoes are firm but nearly tender.
5
Add the frozen or fresh green beans and cauliflower florets to the pot. Cover and cook for an additional 5 minutes, or until all the vegetables are tender.
6
Remove the saucepan from heat. Gently stir in the frozen peas, chopped cilantro, and fresh lime juice. Adjust seasoning with salt, pepper, and cayenne pepper to taste.
7
Serve hot, either on its own or over basmati brown rice, allowing everyone to enjoy the delightful combination of flavors.
Nutrition Information
7g
Fat
26g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Savory Coconut Curry Vegetable Medley.
Is this recipe vegan?
Yes, the recipe is vegan as it uses plant-based ingredients like vegetable broth and coconut milk.
Is this dish vegetarian?
Yes, this is a vegetarian dish.
Is this recipe gluten-free?
Yes, this recipe is tagged as gluten-free.
How many calories are in a serving?
There are 170 calories per serving.
How much fat does this dish contain?
Each serving contains 7g of fat.
What is the carbohydrate content?
There are 26g of carbohydrates per serving.
How much protein is in this curry?
This dish provides 3g of protein per serving.
What type of oil is used for sautéing?
The recipe uses 2 teaspoons of canola oil.
What kind of coconut milk is required?
The recipe calls for one 13.5-ounce can of reduced-fat coconut milk.
What type of broth should I use?
You should use 1 cup of low-sodium vegetable broth.
How much tomato paste is needed?
The recipe requires 3 tablespoons of tomato paste.
What kind of curry powder is recommended?
3 tablespoons of mild curry powder are used for the spice base.
What type of potatoes are best for this medley?
Red potatoes are used, scrubbed and cut into 1-inch chunks.
Do I need to peel the potatoes?
The instructions suggest scrubbing them, but they do not specify peeling, which helps the red skin stay intact for texture.
Can I use fresh or frozen green beans?
Either fresh or frozen green beans work; you will need one 9-ounce package cut into bite-sized pieces.
How should the cauliflower be prepared?
The cauliflower should be cut into small florets, totaling about 4 cups.
When do I add the frozen green peas?
Frozen peas are stirred in at the very end after removing the saucepan from the heat.
What fresh herb is used for seasoning?
1/4 cup of chopped fresh cilantro is added at the end.
How much lime juice is included?
The recipe uses 1-2 tablespoons of fresh lime juice.
How can I make this dish spicier?
You can add cayenne pepper to taste for extra heat.
How long do I sauté the onions?
Sauté the chopped onion for about 5 minutes until lightly browned.
How long should the potatoes simmer?
Simmer the potatoes for 15 minutes, or until they are firm but nearly tender.
How long do the green beans and cauliflower cook?
They are added after the potatoes and cooked for an additional 5 minutes.
What is the total number of ingredients?
There are 13 ingredients in this recipe.
What should I serve with this curry?
It is recommended to serve this dish over fluffy basmati brown rice.
How many potatoes are needed?
The recipe calls for 3 medium red potatoes, which is approximately 1 pound.
Is this a quick meal to prepare?
Yes, it is specifically described as a quick meal perfect for busy weeknights.
Is there any cholesterol in this dish?
No, cholesterol information is not listed as it is a plant-based dish.
What is the preparation for the onion?
The onion should be chopped before being sautéed.