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VEGAN NIGERIAN COCONUT CURRY

Cuisine Nigerian
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4

Equipment

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