Description
This flavorful Vegetable Curry is a comforting dish filled with a variety of colorful vegetables simmered in a fragrant coconut curry sauce. Perfect served over rice or with naan for a satisfying meal.
Ingredients
Scale
Spice Mix:
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder (optional)
Vegetables and Base:
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup cauliflower florets
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- 1 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons fresh cilantro, chopped
- cooked rice or naan for serving
Instructions
- Prepare Spice Mix: Heat oil in a large pot, sauté onions until softened. Add garlic, ginger, curry powder, cumin, turmeric, and chili powder; coat onions.
- Add Vegetables: Stir in carrots, potatoes, bell pepper, zucchini, cauliflower. Pour in tomatoes, coconut milk, broth; season with salt and pepper. Simmer covered for 25-30 minutes until tender.
- Finish and Serve: Stir in peas, cook for 5 minutes. Remove from heat, sprinkle with cilantro, and serve hot with rice or naan.
Notes
- You can customize this curry with additional vegetables like green beans, eggplant, or sweet potatoes.
- For added protein, consider including chickpeas or tofu.
- Adjust the spice level to your preference by increasing or decreasing the chili powder.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 9 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
