Halal Vegetable Curry

This Halal Vegetable Curry is a vibrant and hearty dish filled with a colorful array of vegetables, simmered in a fragrant blend of spices. Perfect for a comforting American dinner, it is both satisfying and wholesome.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 inch piece, grated
• Carrot - 1 medium, diced
• Bell pepper (any color) - 1 medium, diced
• Zucchini - 1 medium, diced
• Cauliflower - 1 cup, florets
• Coconut milk - 400 ml (1 can)
• Vegetable broth - 250 ml
• Curry powder - 2 tablespoons
• Turmeric - 1 teaspoon
• Cumin - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the diced carrot, bell pepper, zucchini, and cauliflower to the pot, stirring well.
5. Sprinkle in the curry powder, turmeric, cumin, salt, and black pepper, mixing to combine the spices with the vegetables.
6. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer.
7. Reduce the heat to low and cover, allowing the curry to cook for 15 minutes or until the vegetables are tender.
8. Taste and adjust seasonings as necessary, then serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 15 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Contains healthy fats from coconut milk that can aid in nutrient absorption.

Tags