Coconut Milk Vegetable Curry (USA Style)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves: 4

🧾 Ingredients:

• 1 Tbsp olive oil or coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 cup canned coconut milk
• ½ cup vegetable broth
• 1 Tbsp mild curry powder
• ½ tsp ground cumin
• ½ tsp ground black pepper
• Salt to taste
• 1 cup broccoli florets
• 1 cup bell peppers, sliced
• ½ cup carrots, sliced
• 1 cup chickpeas (cooked or canned, drained)
• Fresh cilantro or parsley for garnish

👩🍳 Instructions:

Saute Aromatics:
Heat oil in a large pan over medium heat. Add onion, garlic, and ginger. Cook until soft and fragrant.

Build the Sauce:
Stir in curry powder, cumin, black pepper, and salt. Cook for 30 seconds to release aroma.

Add Coconut Milk:
Pour in coconut milk and vegetable broth. Bring to a gentle simmer.

Cook Vegetables:
Add broccoli, bell peppers, carrots, and chickpeas. Simmer for 15–18 minutes until vegetables are tender.

Serve:
Garnish with fresh herbs and serve hot over rice or quinoa.

Why This Works for USA Kitchens:

• Mild spice level, family-friendly

• Dairy-free and vegan

• Easy one-pot meal