📂 Light Dinners
#Vegan
#Gluten-Free
#Antioxidant
#Healthy Dinner
Seasonal Vegetable Curry with Light Coconut Milk
🍛 An aromatic and nutritious curry. A journey of exotic flavors with turmeric and coconut, perfect for a vegan anti-inflammatory dinner.
🛒 Ingredients
- 5 oz Broccoli
- 3.5 oz Carrot
- 1 Small zucchini
- 1 cup Light coconut milk
- 1 tbsp Curry paste
- 0.7 oz Ginger
🍛 Garden Curry: Health in Every Bite
Curry is one of the most powerful dishes from a nutritional standpoint thanks to its blend of spices. Turmeric (the base of curry) is a potent natural anti-inflammatory that, combined with black pepper and the healthy fats from coconut, is optimally absorbed by our body.
👨🍳 Detailed Preparation
- Aromatic Base: In a large pot, sauté 0.7 oz (20g) of fresh grated ginger and 2 minced garlic cloves with 1 tbsp of red or yellow curry paste.
- Crunchy Vegetables: Add 2 carrots sliced (3.5 oz), 5 oz (150g) of broccoli florets and one small diced zucchini. Sauté 5 minutes so they absorb the spices.
- Healthy Creaminess: Pour 1 cup (250ml) of light coconut milk and 3.4 fl oz (100ml) of vegetable broth. Lower heat and simmer 15-20 minutes on low. The vegetables should be tender but not mushy.
- Final Touch: Add a drizzle of lime juice and a handful of fresh cilantro before turning off the heat.
Serve over a base of 1.8 oz (50g) of brown basmati rice to balance the dish with slow-absorbing carbohydrates.
