| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 15g | 10g | 45g |
| sugars | fibre | protein | salt |
| 6g | 10g | 12g | 0.30g |
Why I Love Nigerian Vegetable Coconut Curry
With the deepest respect and tender nostalgia for my Italian-American heritage, looking over a simmering pot of spaghetti and meatballs somehow always brings my grandmother’s kitchen back to life. Yet, don’t let my highlighted credentials fool you. While I bask in the glory of traditional Italian cooking, my palate is ever on a relentless pursuit to taste, create, and share flavors from around the world. Ladies and gentlemen, I present to you one such delight: a Nigerian delight called Vegetable Coconut Curry.
A Global Turn in the Kitchen
The Vegetable Coconut Curry is a testament to my eagerness to pioneer into the unfamiliar territories—both as a father of a daughter who married into a Nigerian family, and as a food enthusiast. While my Italian roots have ingrained in me an appreciation for the simplicity of fresh produce, this curry embraces that concept and cranks it up several notches. It’s a dish filled to the brim with hits of spice, bold flavors, and the comforting velvety note of coconut milk—all harmoniously balanced to create a stunning edible symphony.
The Cook’s Canvas
This recipe might not list a meatball or a strand of spaghetti, but it echoes the very lesson I learned from my grandparents: The best dishes are not always the most complex but ones where ingredients dance together, each displaying their flavor while complimenting others. Reminiscent of the common coconut milk stew, which is like a first cousin to our curry, the Vegetable Coconut Curry is versatile enough to be enjoyed with a piping hot bed of rice or a side of Nigerian fried rice for a delightful extra crunch.
Poetic Influence
Though I don’t wish to name a single chef as an inspiration behind this recipe, credit must be given to Tiyan Alile, a renowned Nigerian chef, whose work has undoubtedly influenced my journey into Nigerian cuisine. So here I am, an Italian-American who’s used to celebrating with a big bowl of pasta, falling head over heels for this vibrant and soul-warming Vegetable Coconut Curry.
What You’ll Need
- 2 tablespoons of vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon of fresh ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cayenne pepper
- 1 large red bell pepper, chopped
- 2 medium carrots, chopped
- 1 cup green beans, chopped
- 1 can (14 oz) of coconut milk
- 4 cups of mixed green vegetables (such as spinach, kale, or collard greens)
- Salt and pepper to taste
- 2 cups of cooked rice, for serving
Method
Step One
Start by heating the vegetable oil in a large pot over medium heat. Once the oil is hot, add the chopped onion and cook until it becomes translucent.
Step Two
Next, add the minced garlic and ginger to the pot. Sauté everything together for about a minute, just until the garlic and ginger become fragrant.
Step Three
Now, incorporate the curry powder, turmeric powder, and cayenne pepper into the pot. Stir everything together, allowing the spices to toast slightly.
Step Four
At this point, add the chopped red bell pepper, carrots, and green beans to the pot. Stir well to combine everything and let the vegetables cook for a few minutes until they start to soften.
Step Five
Pour in the can of coconut milk and stir well, making sure all the vegetables are coated. Allow the curry to simmer on medium-low heat for around 10 minutes.
Step Six
After 10 minutes, add your mixed green vegetables to the pot and stir well. Allow the vegetables to wilt into the curry for an additional two to three minutes.
Step Seven
Finally, season the vegetable coconut curry with salt and pepper according to your taste. Let the curry sit for a few minutes before serving to allow the flavors to meld together.
Step Eight
Serve your Vegetable Coconut Curry over cooked rice. Enjoy!
