Description
This vibrant easy vegetable curry is a quick, comforting dish bursting with fresh flavors and aromatic spices, perfect for weeknight dinners or impressing guests.
Ingredients
Scale
- 2 cups mixed vegetables (carrots, bell peppers, peas)
- 1 cup coconut milk
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 2 tsp curry powder
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
Instructions
- Heat oil in a large pot over medium heat. Add chopped onions and sauté until translucent (about 5 minutes).
- Stir in minced garlic and grated ginger; cook for an additional minute.
- Add mixed vegetables and cook for 5-7 minutes until slightly softened but still crunchy.
- Sprinkle in curry powder, salt, and pepper; stir to coat the vegetables evenly.
- Gradually pour in coconut milk while stirring gently. Bring to a simmer for 10-15 minutes until sauce thickens.
- Serve hot, topped with fresh lime juice and cilantro if desired.
Notes
- Feel free to customize with seasonal vegetables or add chickpeas for extra protein.
- For a spicier kick, incorporate red pepper flakes or fresh chili peppers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg