Description
A flavorful and aromatic Vegetable Curry that is easy to make and packed with a variety of colorful vegetables simmered in a rich coconut curry sauce. This vegan and gluten-free curry is perfect for a satisfying weeknight meal.
Ingredients
Scale
Main Curry:
- 2 tablespoons vegetable oil
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14 ounces) coconut milk
- 1 can (14 ounces) diced tomatoes
- 1 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables:
- 2 medium carrots (sliced)
- 1 medium red bell pepper (diced)
- 1 medium zucchini (diced)
- 2 cups cauliflower florets
- 1 cup green beans (trimmed)
Garnish:
- 1/4 cup fresh cilantro (chopped)
Instructions
- Heat the vegetable oil: In a large pot over medium heat.
- Add onion: Cook for 4–5 minutes until softened.
- Stir in garlic and ginger: Cook for 1 minute until fragrant.
- Add spices: Curry powder, cumin, turmeric, and cayenne. Cook for 30 seconds.
- Pour in liquids: Coconut milk, diced tomatoes, and vegetable broth.
- Add vegetables: Carrots, bell pepper, zucchini, cauliflower, green beans.
- Season: With salt and pepper. Simmer for 20–25 minutes until vegetables are tender.
- Adjust seasoning: If needed. Garnish with cilantro and serve hot.
Notes
- You can swap vegetables based on availability.
- For a creamier curry, add extra coconut milk.
- This curry tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 5 g
- Cholesterol: 0 mg
