Slightly Spicy Vegetable Curry
Dive into a bowl of comfort with this Slightly Spicy Vegetable Curry, a flavorful plant-based dish that strikes the perfect balance between warm spices and creamy coconut milk. Packed with vibrant, nutrient-rich vegetables like carrots, zucchini, cauliflower, and green beans, this curry is gently spiced with curry powder, cumin, smoked paprika, and a hint of red chili flakes for a touch of heat. Ready in just 45 minutes, this one-pot recipe is perfect for a weeknight dinner or meal prep, offering a wholesome meal that’s naturally gluten-free and vegan. Serve it over steamed rice or pair with fluffy naan bread, and garnish with fresh cilantro and lime wedges for a burst of freshness.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1.5 tablespoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon red chili flakes
- 13.5 ounces coconut milk
- 1 cup vegetable broth
- 2 medium carrot, chopped
- 1 medium red bell pepper, chopped
- 1 medium zucchini, sliced
- 2 cups cauliflower florets
- 1 cup green beans, trimmed and halved
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional garnish)
- 2 pieces fresh lime wedges (optional garnish)
Instructions
Heat the olive oil in a large saucepan or Dutch oven over medium heat.
Add the diced onion and sauté for 5 minutes or until translucent.
Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Add the curry powder, ground cumin, smoked paprika, and red chili flakes. Stir constantly for 30 seconds to toast the spices.
Pour in the coconut milk and vegetable broth, stirring to combine with the spices.
Add the chopped carrots, red bell pepper, zucchini, cauliflower florets, and green beans to the pot.
Season with salt and black pepper. Stir to incorporate all ingredients.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the vegetables are tender.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the curry hot, garnished with fresh cilantro and lime wedges, if desired. Pair with steamed rice or warm naan bread for a complete meal.
Nutrition Facts
Calories |
791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6233 mg | 271% | |
| Total Carbohydrate | 114.7 g | 42% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 60.5 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3256 mg | 69% | |
*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.
