Description
Easy Vegetable Curry is a flavorful and comforting dish with a rich, spiced coconut sauce and tender vegetables. It’s quick to make, customizable with whatever veggies you have, and perfect for serving with rice or naan.
Ingredients
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder (or 1 tsp each turmeric, cumin, coriander, paprika)
- 1/2 tsp chili flakes or 1 fresh chili, chopped (optional)
- 1 can (14 oz / 400 g) diced tomatoes
- 1 can (14 oz / 400 ml) coconut milk
- 4 cups mixed vegetables (carrots, bell peppers, zucchini, cauliflower, green beans, or peas)
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat oil in a large pot over medium heat. Add chopped onion and sauté until soft and golden, about 5 minutes.
- Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Add curry powder and chili (if using) and cook for 30 seconds to toast the spices.
- Stir in diced tomatoes and cook for 3–4 minutes until they soften into a sauce.
- Pour in coconut milk and bring the mixture to a gentle simmer.
- Add mixed vegetables, season with salt and pepper, cover, and cook for 15–20 minutes until vegetables are tender.
- Taste and adjust seasoning as needed. Garnish with fresh cilantro before serving.
Notes
Frozen vegetables can be used for convenience.For extra protein, add chickpeas, tofu, or lentils.Swap coconut milk for yogurt for a lighter curry.Sweet potatoes or pumpkin add natural sweetness to the sauce.Make it spicier with more chili flakes or curry paste.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 260
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg
