Countries 
VEGAN NIGERIAN COCONUT CURRY
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 medium carrot thinly sliced
- 1 medium potato peeled and diced
- 1 cup cauliflower florets
- 1 cup green peas fresh or frozen
- 1 can 14 oz coconut milk
- 2 tablespoons tomato paste
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
- Cooked rice or naan bread for serving
Instructions
- Heat vegetable oil in a large pot or skillet over medium heat.
- Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
- Add the sliced red and green bell peppers, carrot, potato, cauliflower, and green peas to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
- In a small bowl, whisk together the coconut milk, tomato paste, curry powder, paprika, cumin, coriander, turmeric, salt, and pepper.
- Pour the coconut milk mixture into the pot with the vegetables. Stir well to combine.
- Bring the mixture to a simmer and let it cook for about 15 minutes, or until the vegetables are tender and the flavors are well blended.
- Taste and adjust the seasonings as needed.
- Remove from heat and garnish with fresh cilantro or parsley if desired.
- Serve the Nigerian Coconut Curry hot with cooked rice or naan bread.
Notes
NUTRITIONAL FACTS:
Calories: 320 | Total Fat: 18g | Total Carbohydrates: 36g | Dietary Fiber: 6g | Protein: 8g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
