Vegan Vegetable Curry

This Vegan Vegetable Curry is a vibrant, aromatic dish bursting with flavors from a blend of spices and fresh vegetables. Perfect for a comforting lunch, it is both nourishing and satisfying, making it a delightful plant-based option.

Ingredients

• Coconut oil - 2 tablespoons
• Cumin seeds - 1 teaspoon
• Mustard seeds - 1 teaspoon
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1 inch, grated
• Tomato - 1 medium, chopped
• Carrot - 1 medium, diced
• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Cauliflower - 200 grams, florets
• Green peas - 100 grams
• Coconut milk - 200 ml
• Turmeric powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Garam masala - 1 teaspoon
• Salt - to taste
• Fresh cilantro - for garnish

Steps

1. Heat coconut oil in a large pan over medium heat.
2. Add cumin seeds and mustard seeds, and let them sizzle for about 30 seconds.
3. Stir in the chopped onion, and sauté until translucent, about 5 minutes.
4. Add minced garlic and grated ginger, cooking for an additional minute until fragrant.
5. Incorporate the chopped tomato and cook until softened, about 3-4 minutes.
6. Add the diced carrot, bell pepper, zucchini, and cauliflower florets to the pan, stirring well.
7. Sprinkle in the turmeric powder, coriander powder, and salt, mixing to coat the vegetables evenly.
8. Pour in the coconut milk and bring the mixture to a gentle simmer.
9. Add the green peas and simmer for another 10 minutes, or until all vegetables are tender.
10. Finally, stir in the garam masala and cook for an additional 2 minutes.
11. Remove from heat and garnish with fresh cilantro before serving.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 8 g
• Sodium: 400 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.
• High in dietary fiber, promoting digestive health.

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