Name: Creamy Coconut Veggie Curry with Bell Peppers, Cauliflower & Spinach
Ingredients: 1 tbsp coconut oil or olive oil; 1 small onion, diced; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 3 cups cauliflower florets; 1½ cups canned coconut milk (full-fat or light), shaken; ½ cup vegetable broth; 1 tbsp curry powder; 1 tsp ground turmeric; Salt and black pepper, to taste; 2 cups baby spinach; 1 tbsp lime juice (plus more for serving)

Description

Creamy Coconut Veggie Curry (One-Pot, 30 Minutes)

Ingredients

Scale

1 tbsp coconut oil or olive oil
1 small onion, diced
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 cups cauliflower florets
1½ cups canned coconut milk (full-fat or light), shaken
½ cup vegetable broth
1 tbsp curry powder
1 tsp ground turmeric
Salt and black pepper, to taste
2 cups baby spinach
1 tbsp lime juice (plus more for serving)

For serving: cooked rice or naan, fresh cilantro (optional)

Instructions

Sauté aromatics
Heat oil in a large skillet or pot over medium heat. Add onion and cook about 2–3 minutes until softened. Stir in garlic and ginger and cook 1 minute until fragrant.
Add vegetables
Add bell peppers and cauliflower. Cook 4–5 minutes, stirring occasionally, to lightly soften.
Build the sauce
Pour in coconut milk and vegetable broth. Stir in curry powder, turmeric, salt, and pepper. Mix well.
Simmer
Bring to a gentle simmer, reduce heat to low, cover, and cook 10–12 minutes until cauliflower is tender.
Finish
Stir in spinach and lime juice. Cook 1–2 minutes until spinach wilts. Taste and adjust salt or lime.
Serve
Spoon over rice or serve with naan. Garnish with cilantro and an extra squeeze of lime.

Notes

Add 1 can chickpeas for more protein
Swap cauliflower for broccoli or sweet potato cubes
Stir in 1 tbsp peanut butter for extra richness
Use Thai curry paste instead of curry powder for a different flavor