Vegetable Curry Recipe

 

Vegetable Curry Recipe

Enjoy the flavors of India with our tasty Vegetable Curry recipe. This popular dish features a variety of colorful vegetables, including bell peppers, carrots, and potatoes, all cooked in a rich and creamy curry sauce. The blend of spices, herbs, and vegetables creates a delightful flavor. This recipe is ideal for a quick and easy dinner or lunch, adding some excitement to your meal routine.

 

Why You'll Love This 

You will appreciate this recipe because it combines flavor with nutrition. The assortment of vegetables offers a good source of fiber, vitamins, and minerals, while the curry sauce adds a creamy texture. Plus, this recipe is simple to prepare, making it a great way to explore Indian cuisine. Whether you love Indian food or just want to try something new, this Vegetable Curry is an excellent choice.

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Servings: 4-6 people

Difficulty Level: Easy

Ingredients 

·       2 medium bell peppers, diced 

·       2 medium carrots, peeled and sliced 

·       2 medium potatoes, peeled and diced 

·       1 large onion, chopped 

·       2 cloves garlic, minced 

·       1 tablespoon curry powder 

·       1 teaspoon ground cumin 

·       1/2 teaspoon turmeric powder 

·       1/2 teaspoon cayenne pepper (optional) 

·       1 can coconut milk 

·       Salt and pepper, to taste 

·       Fresh cilantro, for garnish 

Tools 

·       Large pan or skillet 

·       Cutting board 

·       Knife 

·       Measuring cups and spoons 

 

Instructions 

Step 1: Chop the Vegetables 

1. Cut the bell peppers, carrots, and potatoes into bite-sized pieces. 

2. Mince the garlic and chop the onion. 

Step 2: Cook the Vegetables 

1. Heat oil in a large pan or skillet over medium heat. 

2. Add the chopped onion to the pan and cook until softened, about 5 minutes. 

3. Add the garlic, bell peppers, carrots, and potatoes and cook for an additional 10 minutes. 

Step 3: Add the Spices and Coconut Milk 

1. Add the curry powder, cumin, turmeric, and cayenne pepper (if using) to the pan and stir to combine. 

2. Pour in the coconut milk and bring the mixture to a simmer. 

3. Reduce the heat to low and let it cook for 10-15 minutes, or until the vegetables are tender. 

Step 4: Serve 

1. Season the curry with salt and pepper to taste. 

2. Garnish with fresh cilantro and serve over rice or with naan bread. 

Approximate Macronutrient Breakdown (per serving) 

·       Calories: 250-350 

·       Protein: 5-7g 

·       Fat: 15-20g 

·       Carbohydrates: 20-25g 

This recipe serves 4-6 and is great for a quick dinner or lunch. You can serve the vegetable curry over rice or with naan bread.

Tips and Variations 

·       Use a mix of colorful vegetables to enhance the dish's appearance. 

·       Add some protein, like chicken or tofu, for extra nutrition. 

·       Experiment with different spices, like garam masala or cumin, to deepen the flavor. 

·       Enjoy the curry with naan bread or rice. 

Frequently Asked Questions 

1. Can I make this recipe vegan? 

Yes, you can make this recipe vegan by using a plant-based milk instead of coconut milk. 

2. How do I store leftover curry? 

Store leftover curry in an airtight container in the refrigerator for up to 3 days. 

3. Can I freeze the curry? 

Yes, you can freeze the curry. Allow it to cool completely, then transfer it to an airtight container or freezer bag and freeze for up to 3 months. 

4. What type of vegetables are best for curry? 

A variety of colorful vegetables, including bell peppers, carrots, and potatoes, work well in curry. 

5. Can I add other ingredients to the curry? 

Yes, you can add other ingredients, such as chicken or tofu. 

6. How do I serve the curry? 

Serve the curry hot, garnished with fresh cilantro and over rice or with naan bread.