Speedy Spicy Vegetable Curry
Bring bold flavors to your table in just 30 minutes with this Speedy Spicy Vegetable Curry, a vibrant and wholesome dish that's perfect for busy weeknights! Featuring a medley of fresh vegetables swimming in a luscious, spiced coconut milk sauce, this recipe is a fragrant symphony of cumin, coriander, turmeric, and garam masala. With a quick sauté and simmer process, it achieves maximum flavor with minimal effort. Whether served over steamed rice or paired with warm naan, this vegan-friendly curry is customizable to your spice preference and brims with cozy, comforting warmth. Garnished with fresh cilantro for a touch of brightness, it’s a must-try for lovers of quick, hearty, and healthy meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 medium tomatoes, chopped
- 3 cups mixed vegetables (e.g., carrots, bell peppers, green beans), chopped
- 1 cup coconut milk
- 0.5 cup vegetable stock
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon chili powder (adjust to taste)
- 0.5 teaspoon garam masala
- 0.5 teaspoon salt
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté until softened and translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
Add the chopped tomatoes and cook until they soften and break down, about 5 minutes.
Stir in the ground cumin, coriander, turmeric, chili powder, and garam masala. Cook the spices for 1-2 minutes to release their flavors.
Add the chopped mixed vegetables and stir well to coat them in the spice mixture.
Pour in the coconut milk and vegetable stock. Bring the mixture to a simmer.
Season with salt and let the curry cook for 10-12 minutes, or until the vegetables are tender but still vibrant.
Taste and adjust the seasoning as needed. If the curry is too thick, add a splash of vegetable stock or water to reach your desired consistency.
Garnish with fresh cilantro and serve hot with steamed rice, naan, or flatbreads.
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1703 mg | 74% | |
| Total Carbohydrate | 104.2 g | 38% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 53.9 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2546 mg | 54% | |
*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.
