Prep, cook, and total time	Calories per serving
Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes	Approximately 350 calories Vegetables: ~120 calories Coconut milk (½ cup): ~180 calories Brown rice (½ cup cooked): ~80 calories Spices: negligible

Ingredients

• 2 cups mixed vegetables (carrots, zucchini, bell peppers)
• ½ cup coconut milk
• 1 tbsp olive oil
• 1 tsp curry powder
• 1 clove garlic, minced
• 1 tsp grated ginger
• ½ cup cooked brown rice
• Optional: chopped cilantro for garnish

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Instruction

1. Heat olive oil in a large skillet over medium heat. Add garlic and ginger, sauté until fragrant.
2. Add mixed vegetables to the skillet and cook for 5-7 minutes until slightly tender.
3. Stir in curry powder and mix well to coat the vegetables.
4. Pour in coconut milk, reduce heat to low, and simmer for 10-15 minutes, stirring occasionally.
5. Serve the vegetable curry over cooked brown rice, garnished with optional cilantro. Enjoy warm.

Photos

Extra tips

Flavor variations

• Spicy Kick: Add a pinch of red chili flakes for heat.
• Protein Boost: Add chickpeas or tofu for extra protein.
• Herb Swap: Garnish with basil instead of cilantro for a unique twist.
• Citrus Touch: Add a squeeze of lime juice before serving.

Storage tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or microwave, adding a splash of coconut milk if needed.
• Freeze the curry (without the rice) for up to 1 month. Thaw and reheat as needed.

Nutritional insight

• Mixed vegetables are loaded with vitamins, fiber, and antioxidants, supporting overall health.
• Coconut milk adds creaminess and healthy fats, perfect for maintaining a heart-healthy diet.
• Brown rice provides complex carbohydrates and fiber, keeping you fuller for longer.
• Spices like curry powder and ginger enhance flavor while offering anti-inflammatory benefits.