Vegetable Curry

This Vegetable Curry is a vibrant and aromatic dish, packed with an array of fresh vegetables and spices that create a comforting and nutritious meal. Perfectly paired with rice or naan, it offers a delightful taste of Indian cuisine.

Ingredients

• Cauliflower - 200 grams, chopped
• Carrot - 100 grams, diced
• Green beans - 100 grams, trimmed and chopped
• Bell pepper - 100 grams, diced
• Tomato - 150 grams, chopped
• Onion - 1 medium (about 100 grams), finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Coconut milk - 200 ml
• Vegetable oil - 2 tablespoons
• Curry powder - 1 tablespoon
• Turmeric - 1/2 teaspoon
• Cumin - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish
• Lemon juice - 1 tablespoon

Steps

1. Heat vegetable oil in a large pan over medium heat.
2. Add the chopped onion, garlic, and ginger, and sauté until the onion becomes translucent.
3. Stir in the curry powder, turmeric, and cumin, cooking for another minute until fragrant.
4. Add the chopped tomatoes and cook until they soften, about 5 minutes.
5. Incorporate the cauliflower, carrot, and green beans, stirring well to coat in the spices.
6. Pour in the coconut milk and bring the mixture to a gentle simmer.
7. Cover the pan and cook for about 10-15 minutes, or until the vegetables are tender.
8. Add the diced bell pepper, season with salt and black pepper, and cook for an additional 2-3 minutes.
9. Remove from heat, stir in the lemon juice, and garnish with fresh cilantro before serving.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 38 g
• Fiber: 9 g
• Sugar: 6 g
• Sodium: 450 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 fiber, which aids digestion and promotes satiety.

Tags