👩🍳 Instructions
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1
Heat coconut oil in a large pot or deep skillet over medium heat. Add diced onion and cook until softened and translucent, about 3-4 minutes.
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2
Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
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3
Add curry powder, ground cumin, turmeric, and cayenne pepper (if using). Stir constantly for 30 seconds to bloom the spices.
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4
Add red bell pepper, broccoli, cauliflower, and green beans. Stir to coat vegetables with spices.
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5
Pour in full-fat coconut milk and vegetable broth. Bring to a gentle simmer, then reduce heat to medium-low, cover, and cook for 8-10 minutes, or until vegetables are tender-crisp.
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6
Stir in rinsed chickpeas and baby spinach. Cook for 1-2 minutes more, until spinach has wilted. Remove from heat and stir in fresh lime juice.
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7
Season generously with salt and black pepper to taste. Serve hot, garnished with fresh cilantro and alongside crispy tortilla chips or rice.
💡 Notes
For extra heat, add more cayenne pepper or a pinch of red pepper flakes along with the spices. This curry is wonderfully flexible; feel free to substitute other quick-cooking vegetables like zucchini or mushrooms. It stores well in the fridge for up to 3-4 days and can be frozen for longer storage.
🥗 Nutrition (per serving)
Calories
380 kcal
Protein
10g
Total Fat
25g
Saturated Fat
18g
Carbs
30g
Fiber
8g
Sugar
7g
Sodium
350mg
Cholesterol
0mg
