Summer Veggie Curry
Curry is a popular dish in many cuisines around the world, including Indian, Thai, and Japanese.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 18.
Summer Veggie Curry
Ingredients
Instructions
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Heat vegetable oil in a large pan over medium heat. Add chopped onions, minced garlic, grated ginger, and chopped green chilies. Sauté until onions turn translucent.
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Add curry powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well.
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Add chopped tomatoes and cook until they soften.
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Add diced potatoes, sliced carrots, bell peppers, green beans, and cauliflower florets. Stir to coat the vegetables with the spice mixture.
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Pour in coconut milk and bring to a simmer. Cover the pan and cook for about 15-20 minutes or until the vegetables are tender.
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Garnish with fresh cilantro leaves.
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Serve hot with steamed rice or naan bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 20g7%
- Sugars 5g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
