How to Make Colorful Vegetarian Curry with Mixed Vegetables

Simple Summary

This vibrant vegetarian curry combines a medley of mixed vegetables in a rich, aromatic sauce, offering a delicious and satisfying meat-free meal that's bursting with flavor and nutrition.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4-6
• Difficulty: Intermediate

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon red chili flakes (adjust to taste)
• 2 medium potatoes, peeled and cubed
• 2 carrots, sliced
• 1 red bell pepper, chopped
• 1 cup cauliflower florets
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 cup frozen peas
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked basmati rice for serving

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened.

2. Add the minced garlic and grated ginger. Sauté for another minute until fragrant.

3. Stir in the curry powder, cumin, turmeric, and red chili flakes. Cook for 30 seconds to toast the spices.

4. Add the potatoes, carrots, bell pepper, cauliflower, and green beans to the pot. Stir to coat the vegetables with the spices.

5. Pour in the diced tomatoes, coconut milk, and vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.

6. Add the frozen peas and cook for an additional 5 minutes.

7. Season with salt and pepper to taste.

8. Serve hot over basmati rice, garnished with fresh cilantro.

Chef's Notes

• For a creamier curry, use full-fat coconut milk. For a lighter version, light coconut milk works well too.
• Feel free to customize the vegetable mix based on what's in season or your preferences. Sweet potatoes, eggplant, or spinach make great additions.
• To increase protein content, add a can of drained and rinsed chickpeas along with the vegetables.
• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve overnight!
• For a spicier curry, add a finely chopped fresh chili pepper with the garlic and ginger.

Nutritional Info

Per serving (based on 6 servings):

• Calories: Approximately 300
• Protein: 6g
• Fiber: 8g
• Vitamin A: 80% DV
• Vitamin C: 60% DV
• Iron: 15% DV This curry is rich in vitamins and minerals from the variety of vegetables, and the coconut milk provides healthy fats.

Serving Suggestions

• Serve over steamed basmati rice or with warm naan bread for a complete meal.
• A side of cooling cucumber raita complements the curry's warmth.
• For a refreshing beverage pairing, try a mango lassi or a chilled mint tea.
• Garnish with a dollop of plain yogurt and a sprinkle of toasted cashews for added texture and protein.
• This curry is perfect for meal prep – make a large batch and portion it out for easy weekday lunches.