Description
A hearty, flavorful vegetable curry packed with colorful veggies, simmered in a creamy spiced coconut sauce, perfect with rice or naan.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili flakes (optional)
- 1 large carrot, sliced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup cauliflower florets
- 1 cup green beans, trimmed
- 1 can (400ml) coconut milk
- 1/2 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add chopped onion and sauté until soft and translucent.
- Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Add curry powder, cumin, turmeric, and chili flakes; cook for 30 seconds to toast the spices.
- Add all the vegetables and stir well to coat in the spices.
- Pour in coconut milk and vegetable broth. Season with salt and pepper.
- Bring to a simmer, cover, and cook for 20–25 minutes or until vegetables are tender.
- Remove from heat and let sit uncovered for 5 minutes to thicken slightly.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
Feel free to swap in your favorite seasonal vegetables. This curry keeps well and 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 bowl
- Calories: 290
- Sugar: 7g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegetable curry, vegan curry, coconut curry, easy curry, vegetarian dinner