Mixed Vegetable Curry
Dive into the rich and aromatic world of Indian cuisine with this hearty Mixed Vegetable Curry, a vibrant medley of fresh, colorful vegetables simmered in a flavorful blend of spices and creamy coconut milk. This easy-to-make recipe combines pantry staples like cumin, turmeric, and garam masala with a variety of seasonal vegetables, creating a wholesome and satisfying dish that's both vegan and gluten-free. Perfectly balanced with a hint of spice and a touch of sweetness from the coconut milk, this curry pairs beautifully with basmati rice, naan, or roti for a comforting and nourishing meal. Ready in just 45 minutes, it's an ideal option for weeknight dinners or meal prep.
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 3 units Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 2 medium Tomato, finely chopped
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoons Red chili powder
- 1 teaspoon Salt
- 4 cups Mixed vegetables (e.g., carrots, peas, green beans, cauliflower, potatoes), chopped
- 2 cups Water
- 0.5 cup Coconut milk
- 0.5 teaspoon Garam masala
- 2 tablespoons Fresh cilantro, chopped
Instructions
Heat the vegetable oil in a large pan over medium heat.
Add cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the chopped onion and sauté for 4-5 minutes until golden brown.
Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes.
Add the chopped tomatoes and cook until they soften and form a paste, about 5 minutes.
Sprinkle in the turmeric, coriander powder, cumin powder, red chili powder, and salt. Stir well to combine.
Add the mixed vegetables and toss to coat them in the spice mixture.
Pour in the water and bring the curry to a boil. Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes or until the vegetables are tender.
Stir in the coconut milk and simmer for an additional 2-3 minutes.
Sprinkle the garam masala over the curry and stir to combine.
Garnish with fresh cilantro before serving.
Serve hot with rice, naan, or roti.
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2714 mg | 118% | |
| Total Carbohydrate | 155.1 g | 56% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 53.2 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 469 mg | 36% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3506 mg | 75% | |
*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.
