Description
This flavorful and comforting vegetable curry is a hearty dish packed with a medley of colorful vegetables simmered in a fragrant coconut curry sauce. Perfect for a satisfying meatless meal that’s easy to make and full of vibrant flavors.
Ingredients
Scale
Main Ingredients:
- 2 tablespoons vegetable oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
Vegetables:
- 2 cups cauliflower florets
- 1 cup diced carrots
- 1 cup green beans (trimmed and cut)
- 1 cup cubed potatoes
- 1 cup frozen peas
Seasoning:
- Salt and black pepper to taste
- Chopped fresh cilantro for garnish
Instructions
- Heat the oil: In a large pot or deep skillet, heat vegetable oil over medium heat.
- Sauté aromatics: Add diced onion and cook until softened. Stir in minced garlic and grated ginger, cook for 1 minute.
- Add spices: Stir in curry powder, cumin, turmeric, and cayenne (if using) until fragrant.
- Combine tomatoes and coconut milk: Pour in diced tomatoes and coconut milk, stir to combine.
- Add vegetables: Add cauliflower, carrots, green beans, and potatoes. Season with salt and pepper.
- Simmer: Bring to a boil, then reduce heat, cover, and simmer for 20–25 minutes until vegetables are tender.
- Finish: Stir in frozen peas, cook for additional 2–3 minutes. Adjust seasoning if needed.
- Serve: Garnish with chopped cilantro before serving.
Notes
- Serve over steamed rice or with warm naan bread.
- You can swap in seasonal vegetables like zucchini, bell peppers, or sweet potatoes based on availability.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 7g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
