Mixed Vegetable Curry

Curry is a popular dish in many cuisines around the world, and each region has its own unique variation of mixed vegetable curry.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 18.

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Medium

Mixed Vegetable Curry

Cooking Method: Boiling, Frying Cuisine: Indian Courses: Dinner, Lunch, Main Course, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Potatoes
• 150 gram Carrots
• 200 gram Cauliflower
• 100 gram Green Beans
• 100 gram Peas
• 1 gram Onion
• 2 clove Garlic
• 1 inch Ginger
• 200 gram Tomatoes
• 2 teaspoon Vegetable Oil
• 1 teaspoon Cumin Seeds
• 1 teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Garam Masala
• 1 teaspoon Salt
• 1 cup Water
• 2 tablespoon Fresh Coriander Leaves

Instructions

1. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions, garlic, and ginger. Saute until onions turn golden brown.
2. Add tomatoes and cook until they turn mushy.
3. Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
4. Add chopped vegetables and water. Cover and cook until vegetables are tender.
5. Sprinkle garam masala and garnish with fresh coriander leaves.
6. Serve hot with rice or roti.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 8g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.