Nut-Free Curry Vegetables
Delight your taste buds with this vibrant and creamy Nut-Free Curry Vegetables recipe, a wholesome twist on classic curry that’s perfect for allergy-friendly cooking! Bursting with the natural sweetness of carrots, bell peppers, and cherry tomatoes, alongside nutrient-packed broccoli and cauliflower, this dish combines rich coconut milk with aromatic spices like curry powder, cumin, and turmeric for a perfectly balanced flavor. Ready in just 40 minutes, it’s a hearty, plant-based meal that pairs beautifully with steamed rice or fluffy flatbread. Whether you’re catering to dietary restrictions or simply seeking a delicious, nut-free curry option, this one-pot recipe is a must-try for easy weeknight dinners or healthy meal prep.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 medium carrot, sliced
- 1 medium red bell pepper, chopped
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup cherry tomatoes, halved
- 1 13.5-ounce can coconut milk
- 1 cup vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 1 teaspoon salt
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pan over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the sliced carrot, chopped red bell pepper, broccoli florets, cauliflower florets, and cherry tomatoes to the pan. Cook for 3-4 minutes, stirring occasionally.
Pour in the coconut milk and vegetable broth, stirring well to combine.
Mix in the curry powder, ground cumin, ground turmeric, and salt.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and let it cook for 15 minutes, or until the vegetables are tender.
Remove from heat and stir in the chopped cilantro and lemon juice.
Serve hot with rice or flatbread of your choice.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7260 mg | 316% | |
| Total Carbohydrate | 111.9 g | 41% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 57.2 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2746 mg | 58% | |
*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.
