Quick Veggie Curry

Curry is a popular dish in many cuisines around the world, with different variations and flavors. It is known for its rich and aromatic spices.

This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

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Medium

Quick Veggie Curry

Cooking Method: Saute, Simmer Cuisine: Asian, Indian Courses: Lunch, Main Course, Vegan, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Rest Time 5 min Total Time 35 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 medium Onion
• 3 clove Garlic cloves
• 1 inch Ginger
• 1 medium Bell pepper
• 2 medium Carrot
• 2 medium Potato
• 1 cup Cauliflower florets
• 1 cup Frozen peas
• 1 can Coconut milk
• 2 teaspoon Curry powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Salt
• 2 tablespoon Vegetable oil
• 2 tablespoon Fresh cilantro

Instructions

1. Heat vegetable oil in a large pan over medium heat. Add chopped onion, minced garlic, and grated ginger. Cook until onion is translucent.
2. Add chopped bell pepper, sliced carrots, diced potatoes, cauliflower florets, and frozen peas. Stir well.
3. In a small bowl, combine curry powder, turmeric powder, cumin powder, coriander powder, and salt. Add the spice mixture to the pan and stir to coat the vegetables.
4. Pour in the coconut milk and bring to a simmer. Cover and cook for 15-20 minutes, or until the vegetables are tender.
5. Serve the veggie curry over steamed rice or with naan bread. Garnish with fresh cilantro.

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.