Ingredients
Scale
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fresh ginger, grated
- 4 cups low-sodium vegetable broth
- 2 cups mixed vegetables (e.g., carrots, bell peppers, broccoli)
- 2 tablespoons curry powder
- 1 teaspoon chili flakes (optional)
- 2 tablespoons lime juice (freshly squeezed)
- ¼ cup cilantro leaves, chopped
Instructions
- Gather all ingredients to ensure a smooth cooking process.
- In a large pot over medium heat, add a drizzle of olive oil. Sauté diced onions and grated ginger until translucent (about 5 minutes).
- Add mixed vegetables with a sprinkle of salt; cook for about 3 minutes until softened.
- Pour in coconut milk and vegetable broth; stir well and let it simmer gently.
- Stir in curry powder and chili flakes; allow to simmer for 15 minutes.
- Just before serving, add lime juice and chopped cilantro. Serve hot with crusty bread or rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg