Coconut Curry with Spinach and Bell Peppers

A rich and aromatic vegetarian curry featuring coconut milk, spinach, and bell peppers, served with rice.

Ingredients

• 2 cups, chopped Mini Bell Peppers
• 5 cups, packed Spinach
• 1 can (13.5 oz) Full-Fat Coconut Milk
• 1 tbsp Curry Powder
• 1/2 tsp Turmeric Powder
• 1/2 tsp Garam Masala
• 3 cloves, minced Garlic
• 1 tbsp, grated Ginger
• 1 medium, finely chopped Onion
• 1.5 cups Sushi Rice
• 1 cup Vegetable Broth
• 1 tbsp Lime Juice
• 2 tbsp, chopped Fresh Cilantro
• 1 tsp Brown Sugar
• 1/4 tsp (optional) Red Pepper Flakes

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package directions, ensuring it is slightly sticky.
2. In a large pot or Dutch oven, heat a little oil over medium heat. Sauté the finely chopped onion until translucent, about 5 minutes.
3. Add minced garlic and grated ginger, cooking until fragrant, about 1 minute. Be careful not to burn the garlic.
4. Stir in curry powder, turmeric powder, and garam masala. Cook for another minute, allowing the spices to bloom.
5. Add chopped bell peppers and cook until slightly softened, about 5 minutes.
6. Add the spinach, cooking until it wilts, about 2-3 minutes.
7. Pour in full-fat coconut milk and vegetable broth. Add brown sugar and red pepper flakes (if using). Bring to a gentle simmer.
8. Season with salt and pepper to taste.
9. Simmer for 15 minutes, stirring occasionally to prevent sticking, allowing the flavors to meld together.
10. Stir in lime juice and garnish with fresh cilantro.
11. Serve hot over cooked sushi rice.

Cuisine: Indian

Suitability: vegetarian,gluten-free

Prep Time: 15 mins

Cook Time: 30 mins

Serving Size: 3

Meal Type: dinner