Indian · Dinner
Mixed Vegetable Curry with Coconut
A North Indian vegetable curry with cauliflower, carrot, green bean, potato and pea simmered in a coconut milk and tomato gravy spiced with cumin, turmeric, coriander and garam masala. Finished with cilantro and served with steamed basmati rice or naan.
$3
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
312Calories
7.3gProtein
16.8gFat
34.5gCarbs
10.9gSugar
8.9gFiber
388mgSodium
0mgChol
11.9gSat Fat
985mgPotassium
98mgCalcium
3.1mgIron
0mcgVitamin B12
59mgVitamin C
Goes well with
Sauvignon Blanc
local
Masala Chai
international
vegetarian
gluten-free
low-calorie
high-fiber
spice-route
hidden-gems
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Wash and cut the cauliflower, carrot, green bean and potato into bite-sized pieces; finely chop the onion, garlic, ginger and tomato.
2
Sauté
Heat the vegetable oil in a saucepan over medium heat and cook the onion for 4 minutes, stirring, until soft and light golden.
3
Bloom
Stir in the garlic, ginger, cumin, turmeric, coriander and chili powder; cook over medium heat 1 minute until fragrant and darkened.
4
Simmer
Add the tomato and cook 3 minutes, mashing lightly, until softened. Add potato and carrot with stock, cover, and simmer 8 minutes over medium-low heat until potato is fork-tender.
5
Simmer
Stir in the cauliflower, green bean and pea with coconut milk; simmer uncovered over medium-low heat 8 minutes, stirring occasionally, until vegetables are tender.
6
Finish
Season with salt to taste and stir in the cilantro.
7
Plate
Spoon the curry into a shallow bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g cauliflower
- 2.8 oz80g carrot
- 2.2 oz60g green bean
- 4.2 oz120g potato
- 1.4 oz40g pea
- 1/2 cup120ml coconut milk
- 1/2 cup120g onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 1/2 cup90g tomato
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp coriander-ground
- 1/2 tsp1/2 tsp chili powder
- 1/2 tsp1/2 tsp garam masala
- 2 tbsp2 tbsp vegetable-oil
- 1/2 cup120ml vegetable-stock
- 2 tbsp2 tbsp cilantro
