Wonderful Veggie Curry
Bursting with vibrant flavors and packed with nutrient-rich ingredients, this Wonderful Veggie Curry is the ultimate comfort food for plant-based enthusiasts and curry lovers alike. Featuring a rainbow of fresh vegetables like zucchini, cauliflower, red bell pepper, and spinach, this one-pot dish is brought to life with a fragrant blend of spices, including turmeric, cumin, garam masala, and coriander. Simmered in a creamy coconut milk and tomato-based sauce, it delivers a perfect balance of warmth and richness. Ready in just 45 minutes, this vegetarian curry is a wholesome, easy-to-make weeknight dinner that pairs beautifully with steamed rice or warm naan bread. A sprinkle of fresh cilantro adds a zesty finishing touch to this hearty, healthy dish the whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 medium red bell pepper, chopped
- 1 medium zucchini, diced
- 1 medium carrot, thinly sliced
- 2 cups cauliflower florets
- 2 cups baby spinach leaves
- 1 14-ounce can canned diced tomatoes
- 1 14-ounce can coconut milk
- 1 cup vegetable broth
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the red bell pepper, zucchini, carrot, and cauliflower florets. Cook for 5 minutes, stirring occasionally.
Sprinkle in the turmeric, cumin, coriander, garam masala, red chili powder (if using), salt, and black pepper. Stir to coat the vegetables evenly with the spices.
Pour in the canned diced tomatoes, coconut milk, and vegetable broth. Stir well to combine.
Bring the mixture to a gentle simmer, cover the pot, and let it cook for 15-20 minutes, or until the vegetables are tender.
Stir in the baby spinach leaves and cook for an additional 2-3 minutes, until wilted.
Taste and adjust seasoning if needed.
Serve the veggie curry hot, garnished with fresh cilantro. Pair with steamed rice or naan for a complete meal.
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 808 mg | 35% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 17.1 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 952 mg | 20% | |
*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.
