Sugar-Free Indian Vegetable Curry
Bursting with vibrant flavors and wholesome ingredients, this Sugar-Free Indian Vegetable Curry is a nourishing twist on a classic favorite. Perfectly spiced with a blend of turmeric, cumin, coriander, and garam masala, this recipe brings out the best in fresh vegetables like carrots, green beans, cauliflower, and peas. Cooked in creamy coconut oil and paired with aromatic garlic, ginger, and green chili, it’s a warm, comforting dish that’s naturally free of added sugars, making it ideal for health-conscious eaters. Quick to prepare in just under an hour, this versatile curry pairs beautifully with steaming rice or soft Indian bread, making it a family-friendly weeknight meal with authentic Indian flair. If you're searching for a flavorful, sugar-free vegetarian option, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 1 medium, finely chopped Onion
- 4 cloves, minced Garlic
- 1 inch piece, grated Ginger
- 1 finely chopped Green chili
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 2 medium, chopped Tomato
- 1 medium, diced Carrot
- 100 grams, chopped Green beans
- 100 grams Cauliflower florets
- 100 grams Green peas
- 1 teaspoon Salt
- 1.5 cups Water
- 2 tablespoons, chopped Cilantro
Instructions
Heat coconut oil in a large pan over medium heat. Add cumin seeds and sauté until they begin to splutter.
Add the finely chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic, grated ginger, and chopped green chili. Sauté for another 2 minutes until fragrant.
Add turmeric powder, coriander powder, cumin powder, and garam masala. Stir to combine, cooking for 1 minute.
Add the chopped tomatoes and cook until they begin to soften, about 5 minutes.
Add the diced carrot, chopped green beans, cauliflower florets, and green peas to the pan. Stir well to coat the vegetables with the spices.
Pour in the water and add salt. Stir to combine and bring the mixture 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.
Uncover the pan, increase the heat slightly and let the curry simmer for an additional 5 minutes to thicken.
Garnish with chopped cilantro and serve hot with rice or Indian bread of your choice.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4946 mg | 215% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 41.6 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1946 mg | 41% | |
*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.
