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 that make their curry distinct.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.

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Medium

Vegetable Curry

Cooking Method: Saute, Simmer Cuisine: Asian, Indian Courses: 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

• 2 teaspoon Vegetable oil
• 1 medium Onion
• 3 clove Garlic cloves
• 1 inch Ginger
• 2 teaspoon Curry powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cayenne pepper
• 2 medium Potatoes
• 2 medium Carrots
• 1 medium Bell pepper
• 1 cup Cauliflower florets
• 1 cup Coconut milk
• 2 medium Tomatoes
• 1 teaspoon Salt
• 2 tablespoon Fresh cilantro

Instructions

1. Heat vegetable oil in a large pan over medium heat. Add chopped onion, minced garlic, and grated ginger. Saute until fragrant.
2. Add curry powder, turmeric powder, cumin powder, coriander powder, and cayenne pepper. Stir well.
3. Add diced potatoes, sliced carrots, bell pepper, and cauliflower florets. Cook for 5 minutes.
4. Pour in coconut milk and chopped tomatoes. Season with salt. Simmer for 20 minutes or until vegetables are tender.
5. Garnish with fresh cilantro. Serve hot with rice or naan bread.

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.