⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

🍽 Ingredients

• 1 tablespoon Coconut oil
• 1/2 cup Onion, chopped
• 1 teaspoon Ginger, minced
• 1 teaspoon Garlic, minced
• 1 tablespoon Curry powder
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Chili powder
• 1/2 teaspoon Cumin
• 1/2 teaspoon Coriander
• 1 cup Diced tomatoes
• 1 can (13.5 oz) Coconut milk
• 1/2 cup Vegetable broth
• 1 cup Broccoli florets
• 1/2 cup Carrots, chopped
• 1/2 cup Zucchini, chopped
• 1 tablespoon Fresh cilantro, chopped

📖 Instructions

1. First things first, prep your veggies! Wash and chop all your vegetables into roughly 1-inch pieces. I like to get this done first, so its all ready to go later. (Pro-Tip: If you're short on time, pre-cut veggies from the grocery store are a lifesaver!)
2. Next up, let's make the curry base. Heat the coconut oil in a large skillet over medium heat. Once hot, add the onions and sauté until softened, about 5-7 minutes. Don't be afraid to let them get a little caramelized—it adds so much flavor!
3. Stir in the ginger and garlic and cook for another minute until fragrant. (Remember those times when you've used too much garlic and you're left with that sharp aftertaste? We'll avoid that!).
4. Now comes the spices! Add the curry powder, turmeric, chili powder, cumin, and coriander. Stir constantly for about 30 seconds, letting the spices toast slightly to release their aromas. (This is where the magic happens!),
5. Next, add the tomatoes and stir well to combine everything. Bring the mixture to a simmer and cook for 5-10 minutes, until the tomatoes have softened and the sauce has slightly thickened. (Patience, young Padawan!)
6. Now, pour in the coconut milk and stir in the vegetable broth. Bring the mixture back to a simmer. Reduce the heat to low, cover the skillet, and let it simmer gently for 10 minutes, allowing the flavors to meld and the curry to deepen in richness.
7. While the curry simmers, it's time to grill the vegetables. Preheat your grill or grill pan to medium-high heat. Thread the vegetables onto skewers, or simply grill them in the pan if that's easier. Grill until they are tender-crisp, about 3-5 minutes per side. (Don't forget to flip!)
8. Once the vegetables are grilled and the curry sauce has had time to mellow, add those gorgeous grilled veggies to the curry. Stir gently to coat them in the delicious sauce. Let it all simmer for another 5 minutes, allowing the flavors to combine fully.
9. Remove from the heat, garnish with fresh cilantro or lime wedges, and serve hot with rice or naan bread. Enjoy this flavorful, vibrant, and oh-so-satisfying dish! (Don't forget to take a picture for Instagram!)

📝 Notes

• Feel free to adjust the amount of chili powder to your preference.
• If you don't have fresh cilantro, you can substitute with 1/2 teaspoon of dried cilantro.
• Serve with rice or naan bread for a complete meal.
• Leftovers are great for lunch the next day!