Turmeric-ginger coconut curry bowl with spiralised zucchini
Turmeric-ginger coconut curry bowl with spiralized zucchini is a vibrant, nourishing dish that envelops your senses in creamy goodness. This delightful curry blends aromatic spices with fresh vegetables, creating a comforting meal that feels like a warm hug. Perfect for chilly evenings or when you need a touch of sunshine on your plate, this bowl is not only delicious but also visually stunning, making it an ideal choice for both weeknight dinners and special occasions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Cooking
- Cuisine: Vegetarian
Ingredients
Scale
- 1 can (400ml) full-fat coconut milk
- 1 tbsp fresh ginger, grated
- 2 tsp turmeric powder
- 2 medium zucchini, spiralized
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups low-sodium vegetable broth
- 1 red bell pepper, sliced thinly
- 4 cups fresh spinach
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Heat oil in a large pot over medium heat. Sauté diced onions and minced garlic until fragrant.
- Add grated ginger and turmeric; cook for about 1 minute to release flavors.
- Pour in coconut milk and vegetable broth, stirring well. Bring to a simmer.
- Stir in red bell pepper and chickpeas; cook for about 5 minutes until tender.
- Fold in spinach until wilted, then season with lime juice, salt, and pepper.
- Serve over spiralized zucchini noodles and enjoy!
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 320
- Sugar: 5g
- Sodium: 410mg
- Fat: 17g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Feel free to swap veggies based on availability or personal preference. Adjust the spice level by varying the amount of ginger or adding chili flakes. To enhance flavors, allow the dish to rest briefly before serving.