Winter Vegetable Curry with Coconut Milk and Brown Rice

A hearty and warming vegan curry perfect for a chilly evening. Featuring root vegetables simmered in a creamy coconut milk broth with aromatic spices, served over fluffy brown rice.

Prep Time

15 minutes

Total Time

45 minutes

Calories

620 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.41/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Dinner•Soup

Cuisine:

Indian•Thai

Main Ingredient:

Rice

Dietary:

Gluten-Free

Mood:

Comfort Food

Ingredients

Servings

1cupBrown rice(Uncooked)

£0.30

2cupsWater(For cooking rice)

2tablespoonsCoconut oil

£0.25

1mediumOnion(Chopped)

£0.30

3clovesGarlic(Minced)

£0.15

1tablespoonGinger(Grated)

£0.20

1mediumRed bell pepper(Diced)

£0.60

2mediumCarrots(Peeled and chopped)

£0.20

2mediumPotatoes(Peeled and chopped)

£0.30

2mediumParsnips(Peeled and chopped)

£0.50

2tablespoonsCurry powder

£0.15

1teaspoonTurmeric powder

£0.05

1teaspoonCumin powder

£0.05

0.5teaspoonChili powder(Adjust to taste)

£0.03

1canCoconut milk((13.5 oz / 400ml) Full-fat)

£1.20

1cupVegetable broth

£0.20

1tablespoonSoy sauce(Or tamari for gluten-free)

£0.05

1tablespoonLime juice

£0.10

To tasteSalt

To tastePepper

£0.60

OptionalCilantro(Chopped, for garnish)

£0.40

Total Cost

£5.63

£1.41 per serving

Instructions

1.
Cook the brown rice: Rinse the rice and cook it according to package directions. Typically, bring rice and water to a boil, then reduce heat and simmer covered for about 45 minutes, or until all the water is absorbed.
2.
Prepare the vegetables: Chop all the vegetables as indicated in the ingredient list.
3.
Sauté aromatics: In a large pot or Dutch oven, heat coconut oil over medium heat. Add the onion and sauté until softened, about 5 minutes. Add garlic and ginger and cook for another minute until fragrant.
4.
Add spices and vegetables: Add the curry powder, turmeric, cumin, and chili powder to the pot. Cook for 1 minute, stirring constantly, until fragrant. Add the bell pepper, carrots, potatoes, and parsnips. Stir to coat the vegetables with the spices.
5.
Simmer the curry: Pour in the coconut milk and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the vegetables are tender.
6.
Season and finish: Stir in the soy sauce and lime juice. Season with salt and pepper to taste.
7.
Serve: Serve the curry hot over cooked brown rice. Garnish with chopped cilantro, if desired.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (450g)

620 kcal / 2594 kJ

Carbs

75g

29% of RDA

Fat

33g

47% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

12 g

40% of RDA

Sugar

16 g

18% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

24 g

120% of RDA

Chef's Tips

Adjust the amount of chili powder to your liking for desired spiciness.

You can add other vegetables like cauliflower, broccoli, or spinach to the curry.

For a creamier curry, use full-fat coconut milk.

Leftovers can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Large pot or Dutch oven

Rice cooker (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...

Winter Vegetable Curry with Coconut Milk and Brown Rice

Ingredients

Instructions