Summer Vegetable Curry

Curry is a popular dish in many cultures around the world, and each region has its own unique blend of spices and ingredients.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.

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Medium

Summer Vegetable Curry

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

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Summer

Ingredients

Servings

• 1 medium Onion
• 2 clove Garlic cloves
• 1 teaspoon Ginger
• 1 medium Red bell pepper
• 1 medium Zucchini
• 1 medium Yellow squash
• 1 small Eggplant
• 2 medium Tomatoes
• 1 can Coconut milk
• 2 tablespoon Curry powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh cilantro
• 4 piece Lime wedges

Instructions

1. Heat oil in a large pan over medium heat. Add chopped onion, minced garlic, and grated ginger. Cook until onion is translucent.
2. Add sliced red bell pepper, zucchini, yellow squash, and diced eggplant. Cook for 5 minutes.
3. Stir in diced tomatoes and coconut milk. Add curry powder, turmeric powder, cumin powder, coriander powder, salt, and black pepper. Mix well.
4. Reduce heat to low and simmer for 20 minutes, or until vegetables are tender.
5. Serve the curry hot, garnished with fresh cilantro and lime wedges.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 30g10%

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.