Vegetable Curry

Curry is a popular dish in many cultures around the world, and the word ‘curry’ actually refers to a variety of dishes with different flavors and ingredients.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

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Medium

Vegetable Curry

Cooking Method: Frying, Simmering Cuisine: Asian, Indian Courses: Lunch, Main Dish, 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

• 2 teaspoon Vegetable oil
• 1 medium Onion
• 3 clove Garlic cloves
• 1 teaspoon Ginger
• 2 teaspoon Curry powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Red chili powder
• 2 medium Potato
• 2 medium Carrot
• 2 cup Cauliflower florets
• 1 cup Green peas
• 1 cup Coconut milk
• 1 teaspoon Salt
• 2 tablespoon Fresh coriander leaves

Instructions

1. Heat vegetable oil in a pan.
2. Add chopped onion, minced garlic, and grated ginger. Cook until onion turns translucent.
3. Add curry powder, turmeric powder, cumin powder, coriander powder, and red chili powder. Stir well.
4. Add diced potatoes, carrots, cauliflower florets, and green peas. Mix well.
5. Pour coconut milk and add salt. Stir and cover the pan with a lid.
6. Simmer for 20 minutes or until the vegetables are cooked.
7. Garnish with fresh coriander leaves.
8. Serve hot with rice or bread.

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.