Ginger Curry with Coconut Milk
This savory Ginger Curry with coconut milk recipe is a sweet and delicious meal packed with vegetables in a creamy and slightly spicy curry sauce. Great for meal prep or to make ahead!
We love enjoying this ginger vegetable curry recipe over freshly steamed jasmine rice. It's loaded with fresh or frozen vegetables, and so simple to make!
Servings: 6 servings
Calories: 190kcal
Cost: $1
Ingredients
- 1 tablespoon coconut oil
- 1 sweet onion sliced
- 3 inches ginger root peeled and grated
- 1 teaspoon turmeric
- 2 tablespoons curry paste I used green curry
- 1 tablespoon lemongrass powder
- 2 carrots slices into rounds
- 2 bell pepper sliced into strips
- 1 zucchini diced
- 1 14-ounce can coconut milk full fat
- 2 cups Vegetable Stock
- Crushed Red Pepper Flakes to taste
Instructions
- In a large pot heat the coconut oil over low heat. Add the onion and ginger, and saute on low heat for 5 minutes.
- Add the remainder of the ingredients to the pot, stir well and bring to a boil. Reduce to a summer and cook on lot heat for 30 minutes.
- Serve over Jasmine rice or riced cauliflower.
Nutrition
Calories: 190kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 20mg | Potassium: 354mg | Fiber: 3g | Sugar: 12g | Vitamin A: 6087IU | Vitamin C: 80mg | Calcium: 32mg | Iron: 1mg