Vegetable Curry Stew

This Vegetable Curry Stew is a vibrant and hearty dish that combines a variety of fresh vegetables and aromatic spices for a comforting meal. Perfect for a healthy American dinner, it's both satisfying and nutritious.

Ingredients

• Olive oil - 1 tablespoon
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, minced
• Carrot - 1 medium, sliced
• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Cauliflower florets - 1 cup
• Canned diced tomatoes - 400 grams
• Coconut milk - 200 ml
• Vegetable broth - 1 cup
• Curry powder - 2 teaspoons
• Cumin - 1 teaspoon
• Chili powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - for garnish

Steps

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
2. Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
3. Add the sliced carrot, diced bell pepper, diced zucchini, and cauliflower florets to the pot. Cook for about 5 minutes, stirring occasionally.
4. Sprinkle the curry powder, cumin, chili powder, salt, and black pepper over the vegetables. Stir well to coat them with the spices.
5. Pour in the canned diced tomatoes, coconut milk, and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes until the vegetables are tender.
6. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 42 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 10 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, promoting digestive health.
• Contains healthy fats from coconut milk.

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