Vegetable Curry Microwave
Discover the ultimate quick and flavorful dinner with this Vegetable Curry Microwave recipe! Perfect for busy weeknights, this vibrant, aromatic dish comes together in just 30 minutes using a single microwave-safe dish—saving you time and cleanup. Featuring a delightful medley of fresh vegetables like carrots, zucchini, bell peppers, and peas, combined with creamy coconut milk and warm spices like curry powder, cumin, and turmeric, this curry delivers comfort and bold flavors in every bite. The microwave technique locks in the vegetables’ natural textures while perfectly blending the fragrant spices. Garnished with fresh cilantro and served with rice or naan, this vegetarian curry is as versatile as it is convenient. Ideal for quick meals, healthy eating, and maximizing flavor with minimal effort, this recipe is a game changer for lovers of easy, Indian-inspired dishes.
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Recipe Information
Ingredients
- 1 tablespoon Vegetable oil
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 teaspoon, grated Ginger
- 1.5 tablespoons Curry powder
- 1 teaspoon Cumin
- 0.5 teaspoon Turmeric
- 1 cup Coconut milk
- 1 medium Tomato, diced
- 1 large, peeled and diced Carrot
- 0.5 cup Frozen peas
- 1 medium, diced Zucchini
- 1 medium, diced Bell pepper
- 1 teaspoon (adjust to taste) Salt
- 0.25 teaspoon (optional) Black pepper
- 2 tablespoons (for garnish) Chopped cilantro
- (optional, for serving) Cooked rice or naan bread
Instructions
In a large microwave-safe dish (preferably with a lid), add the vegetable oil, chopped onion, garlic, and ginger. Microwave uncovered on high for 2-3 minutes until the onion softens, stirring halfway through.
Stir in the curry powder, cumin, and turmeric. Microwave for 30 seconds to bloom the spices.
Add the coconut milk, diced tomato, carrot, and salt. Stir to combine. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small gap to allow steam to escape.
Microwave on high for 5 minutes. Remove the lid carefully (watch for steam), stir, and add the frozen peas, zucchini, and bell pepper.
Re-cover the dish and microwave for an additional 5-7 minutes, or until the vegetables are tender. Stir halfway through cooking to ensure even cooking.
Taste the curry and adjust seasoning with more salt or black pepper, if needed.
Sprinkle with chopped cilantro before serving. Serve hot with cooked rice or naan bread, if desired.
Nutrition Facts
Calories |
145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1282 mg | 56% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 10.2 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 505 mg | 11% | |
*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.
