Indian · Dinner
Mixed Vegetable Curry
A light Indian-style curry of cauliflower, carrot, green beans, peas and potato simmered in a thin tomato-onion masala with minimal oil. Turmeric, cumin and coriander carry the flavour without ghee or cream, keeping the dish saucy, vegetable-forward and served with steamed rice.
$3
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
218Calories
7.2gProtein
6.2gFat
35.6gCarbs
12.1gSugar
10.3gFiber
528mgSodium
0mgChol
0.9gSat Fat
995mgPotassium
96mgCalcium
2.9mgIron
0mcgVitamin B12
79mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
vegetarian
low-calorie
gluten-free
high-fiber
low-calorie
Instructions
1
Prep
Chop the cauliflower, carrot, green beans and potato into small even pieces. Finely chop the onion and tomato so everything cooks through at the same rate.
2
Saute
Heat the vegetable oil in a small saucepan over medium heat and cook the onion for 3 to 4 minutes, stirring, until softened and light gold at the edges.
3
Bloom
Stir in the garlic, ginger, tomato, cumin, turmeric, coriander and chili powder. Cook over medium heat for 2 minutes until the tomato breaks down and oil separates at the edges.
4
Simmer
Add the cauliflower, carrot, potato and green beans with vegetable stock. Season with salt, cover and simmer over medium-low heat for 12 to 15 minutes until the potato is fork-tender.
5
Finish
Stir in the frozen peas and garam masala. Simmer uncovered over low heat for 3 minutes until peas are bright green and sauce clings lightly to vegetables.
6
Plate
Spoon the curry into a bowl and scatter the chopped cilantro over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g cauliflower florets
- 2.8 oz80g carrot
- 2.2 oz60g green beans
- 2.2 oz60g frozen peas
- 2.8 oz80g potato
- 11 onion
- 2 clove2 clove garlic
- 1 tsp1 tsp ginger-fresh
- 11 small tomato
- 2 tsp2 tsp vegetable oil
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp turmeric-ground
- 1 tsp1 tsp coriander-ground
- 1/2 tsp1/2 tsp garam masala
- 1/4 tsp1/4 tsp chili-powder
- 2/3 cup160ml vegetable stock
- salt, to taste
- 2 tbsp2 tbsp cilantro, for garnish
