Rainbow Curry 3

Dive into the vibrant world of flavor with "Rainbow Curry 3," a plant-based masterpiece brimming with color and nutrition. Packed with an array of fresh vegetables—like red and orange bell peppers, zucchini, broccoli, and purple cabbage—this curry earns its name with a stunning visual appeal. Simmered in a creamy coconut milk base infused with bold curry paste, ginger, and garlic, it’s perfectly balanced with protein-rich chickpeas and a tangy hint of lime juice. Fresh spinach leaves add a touch of green, while a garnish of cilantro brings an aromatic finish. Ready in under an hour, this hearty vegan dish is ideal for weeknight dinners or meal prep, and it pairs beautifully with fluffy rice or nutty quinoa. Gluten-free and endlessly customizable, this curry is a feast for both the eyes and the palate!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 large red bell pepper, sliced
• 1 large orange bell pepper, sliced
• 1 medium zucchini, diced
• 1 medium carrot, julienned
• 2 cups broccoli florets
• 2 cups purple cabbage, shredded
• 2 tablespoons curry paste (red, green, or yellow)
• 1 can coconut milk
• 1 cup vegetable broth
• 1 can chickpeas, drained and rinsed
• 2 cups fresh spinach leaves
• 2 tablespoons lime juice
• 1 bunch fresh cilantro, chopped
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 3 cups cooked rice or quinoa (optional, for serving)

Directions

Step 1

Heat the coconut oil in a large pot or deep skillet over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 4

Add the sliced red and orange bell peppers, diced zucchini, julienned carrot, and broccoli florets. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.

Step 5

Mix in the shredded purple cabbage and curry paste. Stir well to evenly coat the vegetables with the curry paste.

Step 6

Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.

Step 7

Add the chickpeas to the pot and let the curry simmer for 10-12 minutes, allowing the flavors to meld and the vegetables to become tender.

Step 8

Stir in the fresh spinach leaves and cook for another 2-3 minutes until wilted.

Step 9

Add lime juice, salt, and black pepper to taste, adjusting the seasoning as needed.

Step 10

Garnish the curry with freshly chopped cilantro and serve hot over cooked rice or quinoa if desired.

Nutrition Facts

Serving size	2758.6 grams (2758.6g)

Amount per serving	% Daily Value*
Calories	2298

Total Fat 46.50g	60%
Saturated Fat 26.00g	130%
Polyunsaturated Fat 1.20g
Cholesterol 0mg	0%
Sodium 4672mg	203%
Total Carbohydrate 406.40g	148%
Dietary Fiber 60.00g	214%
Total Sugars 83.90g
Protein 76.10g	152%

Vitamin D 0IU	0%
Calcium 685mg	53%
Iron 23mg	126%
Potassium 4384mg	93%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.8%

Protein: 13.0%

Carbs: 69.2%