Curry Vegetable
Dive into a bowl of vibrant, creamy, and aromatic delight with this Curry Vegetable recipe, a hearty medley of fresh vegetables simmered to tender perfection in a luscious coconut milk broth infused with bold spices like curry powder, cumin, coriander, and turmeric. Quick to prepare in under an hour, this vegan and gluten-free dish is brimming with wholesome ingredients such as carrots, bell peppers, broccoli, and peas, making it as nourishing as it is flavorful. Perfect for a cozy dinner or meal prep, this curry pairs beautifully with steamed rice or warm naan bread for a satisfying, globally-inspired meal. Garnished with fresh cilantro for a burst of color and freshness, this one-pot recipe is your ticket to an easy, healthy, and irresistibly delicious dining experience. Keywords: vegan curry, vegetable curry, coconut milk curry, healthy dinner, quick one-pot recipe.
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 medium Carrot, sliced
- 1 medium Red bell pepper, sliced
- 1 cup Broccoli florets
- 1 cup Cauliflower florets
- 0.5 cup Green peas
- 1 can Coconut milk
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, and cook for another 1 minute until fragrant.
Add the sliced carrots, red bell pepper, broccoli florets, cauliflower florets, and green peas to the pot and sauté for 5 minutes.
Pour in the coconut milk and bring to a gentle simmer.
Stir in the curry powder, ground cumin, ground coriander, turmeric powder, salt, and black pepper.
Cover the pot and let the vegetables simmer for 15-20 minutes or until they are tender and the flavors have melded together.
Adjust the seasoning with more salt and pepper if necessary.
Garnish with freshly chopped cilantro before serving.
Serve hot over rice or with naan bread.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6664 mg | 290% | |
| Total Carbohydrate | 92.0 g | 33% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 50.2 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1863 mg | 40% | |
*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.
