Baked Vegetable Curry

This Baked Vegetable Curry is a delightful fusion of spices and fresh vegetables, baked to perfection for a comforting meal. Rich in flavors and aromas, it offers a wholesome vegetarian option that's both satisfying and nutritious.

Ingredients

• Cauliflower - 200 grams, chopped into florets
• Zucchini - 150 grams, diced
• Bell pepper - 100 grams, diced
• Carrot - 100 grams, sliced
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, diced
• Garlic - 3 cloves, minced
• Ginger - 1 inch, grated
• Coconut milk - 200 ml
• Curry powder - 2 tablespoons
• Turmeric powder - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Olive oil - 2 tablespoons
• Salt - to taste
• Fresh coriander - for garnish

Steps

1. Preheat the oven to 200°C (392°F).
2. In a large mixing bowl, combine the chopped cauliflower, zucchini, bell pepper, carrot, onion, tomato, garlic, and ginger.
3. Add the curry powder, turmeric powder, cumin seeds, olive oil, and salt to the vegetable mix. Toss well to ensure the vegetables are coated with the spices.
4. Pour in the coconut milk and mix until combined.
5. Transfer the vegetable mixture into a baking dish and spread it evenly.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
7. After 30 minutes, remove the foil and bake for an additional 10 minutes to allow the top to become slightly golden.
8. Remove from the oven and let it cool for a few minutes before garnishing with fresh coriander.
9. Serve hot with rice or naan.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Water: 0.4 L

Health Benefits

• Rich in dietary fiber, which aids in digestion.
• Packed with vitamins and minerals from the variety of vegetables.

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