Vegetable Curry

Vegetable Curry

Vegetable curry is a delightful and comforting dish that showcases the vibrant flavors of seasonal vegetables, aromatic spices, and creamy coconut milk. This dish is not only a feast for the eyes but also a celebration of the diverse culinary traditions found across the world.

The beauty of vegetable curry lies in its versatility; you can use any vegetables you have on hand, making it a perfect meal for clean-out-the-fridge nights or for feeding a crowd. This recipe is easy to prepare, packed with nutrients, and is sure to warm your soul on any day.

Ingredients

For the Curry:

• 2 tablespoons vegetable oil (or coconut oil)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 green chili, slit (adjust to taste)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 can (400 ml) coconut milk
• 1 cup vegetable broth (or water)
• 2 medium potatoes, diced
• 1 cup carrots, sliced
• 1 cup bell peppers, chopped (any color)
• 1 cup green beans, chopped
• 1 cup cauliflower florets
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Optional Add-Ins:

• 1 cup peas (fresh or frozen)
• 1 cup spinach or kale, chopped
• Lemon juice (to taste)

How to Make

Prepare the Ingredients:

Wash and chop all the vegetables as instructed. Having everything prepped makes the cooking process smoother.

Sauté the Aromatics:

In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

Add the chopped onion and sauté until it turns golden brown, about 5-7 minutes. Stir in the minced garlic, grated ginger, and green chili, cooking for another 1-2 minutes until fragrant.

Spice It Up:

Lower the heat and add the coriander powder, turmeric powder, and garam masala. Stir well to coat the onion mixture with the spices, allowing them to toast for about 1 minute.

Add the Vegetables:

Pour in the diced potatoes and carrots first, stirring to combine. After a few minutes, add the bell peppers, green beans, and cauliflower. Mix well to ensure all the vegetables are coated in the spice mixture.

Simmer the Curry:

Pour in the coconut milk and vegetable broth (or water). Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, or until the vegetables are tender but not mushy.

Final Touches:

Taste the curry and add salt as needed. If using, stir in the peas and chopped greens (spinach or kale) for added nutrition. Cook for an additional 2-3 minutes until heated through.

Serve:

Garnish the vegetable curry with freshly chopped cilantro and a squeeze of lemon juice for brightness. Serve hot with rice, naan, or your choice of bread.

Chef’s Note

Feel free to experiment with different vegetables based on what you have available. Seasonal veggies like zucchini, squash, or mushrooms can be great additions. For a spicier kick, add more green chilies or a pinch of red chili powder. This curry also tastes even better the next day, making it a fantastic make-ahead option!

Nutritional Information (per serving, serves 4)

• Calories: 300
• Protein: 6g
• Fat: 18g
• Carbohydrates: 34g
• Fiber: 8g
• Sugar: 4g
• Sodium: 400mg (varies based on broth and salt added)

Vegetable curry is not just delicious but also loaded with vitamins and minerals from the variety of vegetables used. It’s a great source of healthy fats from coconut milk and fiber, making it a wholesome meal option that you can enjoy guilt-free!

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