| Prep: 15 mins | Cook: 25 mins – 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 20g | 10g | 23g |
| sugars | fibre | protein | salt |
| 6g | 6g | 6g | 0.5g |
Why I Love Nigerian Vegetable Coconut Curry
The Essence of Nigerian Cuisine
Being born and rooted in the heartland of Nebraska where hearty dishes are a staple, such as good old corn casseroles, I’ve always appreciated the simple elegance and rustic charm of Midwestern cooking. However, it was the vibrant Nigerian recipe Vegetable Coconut Curry that aroused my culinary curiosity and made me fall in love with cooking all over again. This delightful blend of veggies, coconut, and spices is a zestful journey of flavor, carrying you straight to the lively streets of Nigeria.
This meal not only excites the palate, but it’s a testament to the global diversity of food. With each spoonful, you can savor a zing of ginger, a burst of garlic, the creaminess of the coconut milk enveloping the fresh, vibrant mixed vegetables. It was Chef Davies-Tight, renowned for her world-inspired vegan recipes, who introduced me to the lush, exotic world of West African cuisine.
Vegetable Coconut Curry: An Unexpected Love Affair
Nigerian Vegetable Coconut Curry is more than a recipe; it’s an adventure. It caught me off guard, venturing far from my familiar Mid-western cuisine but resonating with my love for farm-to-table freshness. This delightful ensemble does a phenomenal job of marrying earthy vegetables with aromatic spices, generating a harmony of flavors that is out of this world. The infusion of cumin seeds, curry powder, the contrasting heat from green chilies, and the smooth, tantalizing creaminess of coconut milk coalesce to create a rich, well-rounded flavor that took me by surprise.
Cooking this curry is like performing a symphony. One by one, the ingredients sing out in their own unique voice, from the humble onion’s savory notes to the garlic’s sharp soprano. Each element joining in harmony to create this dynamic, sensory performance that enraptures your kitchen and your taste buds.
A Recipe That Keeps Reinventing Itself
What’s remarkable about the Vegetable Coconut Curry is its versatility. It makes a fantastic main dish by itself, but can also pair beautifully with dishes such as Jollof rice, or with a side of warm, freshly-made pita bread. It takes flexibility to a whole new level, accommodating change, and welcoming variations while consistently delivering fantastic flavor and nutritional value.
Anytime I make Nigerian Vegetable Coconut Curry, I’m transported to a bustling Nigerian market amid all the hustle and bustle, aromatic scents of exotic spices wafting through the air. It’s a moment I continue to cherish and look forward to sharing with my future large family. And as an avid church-goer, this one-pot wonder is a go-to for potluck dinners, consistently proving a hit with the congregation.
So, while corn casseroles and beef stews hold a special place in my heart and my kitchen, this global gem, this Nigerian masterpiece, continues to broaden my culinary horizons, reminding me that the world of food is an endless journey of delicious discovery.
What You’ll Need
- 2 cups of chopped Mixed Vegetables (carrots, bell peppers, peas, etc.)
- 1 large Onion, finely chopped
- 4 cloves of Garlic, minced
- 1 inch fresh Ginger, grated
- 2 Green Chilies, finely chopped
- 1 can of Coconut Milk (13.5 oz.)
- 2 tablespoons Vegetable Oil
- 2 teaspoons Curry Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Cumin Seeds
- 1 cup ripe Tomatoes, chopped
- Salt, to taste
- 2 tablespoons fresh Cilantro, chopped (for garnish)
Method
Step One
Firstly, heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat. Once the oil is hot, add 1 teaspoon of cumin seeds and let them crackle for a minute.
Step Two
Next, add the finely chopped onion to the skillet. Sauté it, stirring frequently, until it turns golden brown. This should take around 5 minutes.
Step Three
Once the onion is golden brown, add the 4 minced cloves of garlic, the grated ginger, and finely chopped green chilies to the skillet. Sauté these ingredients until the garlic turns golden and the raw smell of the ginger goes away.
Step Four
Add the 2 cups of mixed vegetables to the skillet. Stir well and cook for about 5 minutes. The vegetables should be cooked but still have a bit of a crunch to them.
Step Five
Add the curry powder, turmeric powder and chopped tomatoes to the skillet. Mix well to ensure that the spices are evenly distributed throughout the vegetables. Cook this mixture for another 5 minutes or until the tomatoes break down and integrate well with the other ingredients.
Step Six
Pour the can of coconut milk into the skillet, stir well, and add salt to taste. Lower the heat to low and let the curry simmer for 10 to 15 minutes. This will allow the flavors to meld together and create a creamy, fragrant coconut curry.
Step Seven
Finally, check your curry for seasoning and adjust if necessary. Remove the skillet from the heat, garnish with fresh chopped cilantro, and serve. This Vegetable Coconut Curry is best enjoyed with steamed rice or warm naan bread
