Hot and Tasty Veggie Curry
Dive into a bowl of comfort with this Hot and Tasty Veggie Curry, an aromatic and flavor-packed dish that's perfect for curry lovers. Bursting with vibrant vegetables like potatoes, carrots, green beans, and cauliflower, this recipe is simmered in a velvety coconut milk sauce infused with bold spices such as turmeric, cumin, garam masala, and fresh ginger. The fiery kick from red chili, balanced by the creamy base, makes this vegetarian curry both warming and irresistible. Ready in just an hour, it's a wholesome, gluten-free option that pairs beautifully with fluffy basmati rice or pillowy naan. Whether you're seeking a hearty weeknight dinner or a crowd-pleasing vegan dish, this curry is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 red chili, finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 2 medium tomatoes, diced
- 1 cup coconut milk
- 1 cup water
- 2 medium potatoes, diced
- 2 medium carrots, sliced
- 1 cup green beans, trimmed and halved
- 2 cups cauliflower florets
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, ginger, and red chili. Cook for another 2 minutes until fragrant.
Add the turmeric, ground coriander, ground cumin, and garam masala. Stir well to coat the onions and release the aroma of the spices, about 1 minute.
Add the diced tomatoes and cook for 5 minutes, stirring occasionally, until they soften and begin to break down.
Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.
Add the diced potatoes and sliced carrots. Cover the pot and let it simmer for 10 minutes.
Add the green beans and cauliflower florets to the pot. Continue to cook, covered, for another 15-20 minutes until all the vegetables are tender.
Season the curry with salt and adjust to taste if necessary.
Turn off the heat and garnish with fresh chopped cilantro before serving.
Serve hot with rice, naan, or your preferred side dish. Enjoy!
Nutrition Facts
Calories |
200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 542 mg | 24% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 12.2 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 912 mg | 19% | |
*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.
