Curry Vegetables
Transform your mealtime with the vibrant, wholesome flavors of Curry Vegetables, a hearty vegan dish perfect for satisfying cravings while nourishing the body. Packed with a colorful array of veggies—like tender zucchini, carrots, and cauliflower—and protein-rich chickpeas, this recipe is simmered in a rich, creamy coconut milk sauce infused with warming curry powder, aromatic ginger, and earthy turmeric. Finished with a burst of freshness from lime juice and chopped cilantro, this comforting curry comes together in under 45 minutes, making it ideal for weeknight dinners or meal prepping. Serve it over steamy rice, alongside warm naan, or enjoy it on its own for a fulfilling plant-based meal that’s as delicious as it is nutritious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 tablespoon, grated ginger
- 1 medium, sliced red bell pepper
- 2 medium, sliced carrot
- 2 cups cauliflower florets
- 1 medium, sliced zucchini
- 1 15-ounce can, drained and rinsed canned chickpeas
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 14-ounce can coconut milk
- 1 cup vegetable stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh cilantro
- 1 juiced lime
Instructions
Heat the olive oil in a large, deep skillet or pot over medium heat.
Add the diced onion and sauté for 5 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the sliced red bell pepper, carrots, cauliflower florets, and zucchini to the pot. Sauté for 5-7 minutes until the vegetables start to soften.
Stir in the curry powder and turmeric powder, ensuring all the vegetables are well coated with the spices.
Add the canned chickpeas, coconut milk, and vegetable stock to the pot. Stir well to combine all the ingredients.
Season with salt and black pepper. Bring the mixture to a gentle simmer.
Cover the pot and let the curry vegetables cook for about 15 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
Adjust seasoning to taste, adding more salt or pepper if needed.
Just before serving, stir in the chopped cilantro and lime juice for a fresh finish.
Serve the curry vegetables hot, garnished with extra cilantro if desired. Enjoy alongside rice, naan, or serve as a standalone dish.
Nutrition Facts
Calories |
1168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10317 mg | 449% | |
| Total Carbohydrate | 180.4 g | 66% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 76.0 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3555 mg | 76% | |
*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.
