Coconut Curry with Peppers
This creamy, flavorful Coconut Curry with Peppers is made in just 20 minutes! It’s a quick, dairy-free dinner packed with warm spices and perfect with your favorite protein and rice (or zoodles for a lower-carb option).
Servings: 6 servings
Calories: 124kcal
Ingredients
- 10 oz onion diced (284g)
- 1 red bell pepper sliced (250g)
- 1½ tsp kosher salt
- 1/4 tsp pepper
- 5 cloves minced garlic or frozen cubes
- 5 tsp minced ginger or frozen cubes
- 1 Tbsp. garam masala
- 1 Tbsp. mild curry powder
- 2 tsp. turmeric
- 2 Tbsp. tomato paste 30g
- 12 oz jarred marinara 336g
- 13.5 oz can lite coconut milk 378g
- Parsley for garnish
Instructions
- Heat a large, heavy-bottomed skillet over medium-high heat with a spritz of oil. Add diced onion and cook for five minutes until fragrant and tender. Add bell peppers, salt, and pepper, and cook for another 3 minutes, stirring often.
- Add garlic, ginger, spices, and tomato paste and stir for one minute to wake up the spices. Add marinara and coconut milk and combine well. Bring to a low boil and let it cook for a couple of minutes before turning down to a simmer.
- Enjoy with your protein of choice (we love meatballs!) over rice, cauliflower rice, noodles.. Or zoodles! I even love it over a bed of steamed broccoli.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce.
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Nutrition
Serving: 190g | Calories: 124kcal | Carbohydrates: 11.4g | Protein: 2.1g | Fat: 6.8g | Fiber: 2g