Description
A quick and flavorful vegan curry featuring fresh vegetables and creamy coconut milk, perfect for a satisfying meal.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 2 cups spinach
- 1 can coconut milk
- 2 tablespoons curry powder
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
- Heat olive oil in a large pan over medium heat.
- Add chopped onion and minced garlic, sauté until softened.
- Stir in chopped bell pepper and zucchini, cook until tender (about 5-7 minutes).
- Add spinach and cook until wilted.
- Pour in coconut milk and sprinkle curry powder, stir to combine.
- Simmer for about 5 minutes.
- Season with salt and pepper to taste.
- Serve warm over cooked rice or quinoa.
Notes
For added depth, consider browning the onion and garlic. Adjust curry powder and experiment with different vegetables or beans.
