Description
A hearty, aromatic vegetable curry simmered in a creamy spiced sauce, perfect served with rice or naan.
Ingredients
Scale
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp paprika
- 2 medium potatoes, diced
- 2 carrots, sliced
- 1 cup cauliflower florets
- 1 cup green beans, cut into 1-inch pieces
- 1 cup coconut milk
- 2 cups vegetable broth
- 1 cup peas (fresh or frozen)
- Salt, to taste
- Black pepper, to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat the oil in a large pot over medium heat.
- Add the chopped onion and sauté for 5 minutes until softened.
- Stir in the garlic and ginger; cook for 1 minute.
- Add curry powder, turmeric, cumin, and paprika; stir and cook for 30 seconds to release flavors.
- Add potatoes, carrots, cauliflower, and green beans; toss to coat in the spices.
- Pour in the coconut milk and vegetable broth. Stir well.
- Bring to a simmer, cover, and cook for 20–25 minutes until vegetables are tender.
- Add peas and cook for 3–4 more minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- Adjust spice level by adding chili flakes or fresh chilies.
- Swap vegetables based on what’s available—sweet potatoes, bell peppers, and spinach work well.
- For a thicker curry, simmer uncovered for a few extra minutes.
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 6g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg