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Vegetable Curry with Coconut Milk
From your Mealyo recipe library, perfect for beginners and pros.
Prep time
30 min
Portions
2
Difficulty
Easy
Calories
335 kcal
G
Nutrition
Per portion
Mealyo automatically calculates calories and macros for every recipe, matched to the portion size.
335
kcal
Carbs
35g
Protein
11g
Fat
20g
Ingredients
For 2 portions
- Coconut milk100 ml
- Carrots1 Stk
- Bell pepper1 Stk
- Zucchini1 Stk
- Broccoli1 Stk
- Onion1 Stk
- Garlic cloves1 Stk
- Ginger1 cm
- Curry powder½ tsp
- Garam masala¼ tsp
- Turmeric¼ tsp
- Tomatoes pureed50 g
- Olive oil¾ tbsp
- Salt¼ tsp
- Pepper1 pinch
Method
Step by step
- 1
Finely chop onion, garlic and ginger.
- 2
Cut carrots, bell pepper and zucchini into pieces, divide broccoli into florets.
- 3
Heat olive oil in a pot, sauté onion.
- 4
Briefly fry garlic and ginger.
- 5
Add curry powder, garam masala and turmeric, briefly toast.
- 6
Add carrots and sauté 3 min.
- 7
Add bell pepper, zucchini and broccoli.
- 8
Deglaze with coconut milk and pureed tomatoes.
- 9
Simmer 15 min, adjust with salt, pepper and lime juice.
- 10
Serve sprinkled with cilantro over rice.
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