Indulge in the rich flavors of this vegan coconut curry, packed with vegetables and aromatic spices. It's creamy, satisfying, and perfect for a cozy dinner!
Ingredients: 1 tbsp coconut oil. 1 onion, chopped. 3 cloves garlic, minced. 1 red bell pepper, sliced. 1 cup diced carrots. 1 cup diced potatoes. 2 tbsp curry powder. 1 can 14 oz coconut milk. 1 cup vegetable broth. 1 cup chopped tomatoes. 2 cups spinach leaves. Salt and pepper to taste. Cooked rice for serving.
Instructions: Heat coconut oil in a large pan over medium heat. Add chopped onion and minced garlic, saut until fragrant. Add sliced bell pepper, diced carrots, and potatoes. Cook until slightly softened. Stir in curry powder and cook for another minute. Pour in coconut milk and vegetable broth. Bring to a simmer. Add chopped tomatoes and let simmer for 15 minutes, stirring occasionally. Stir in spinach leaves and cook until wilted. Season with salt and pepper to taste. Serve hot over cooked rice.
Prep Time: 15 minutes
Cook Time: 25 minutes
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