Ingredients
Scale
- 2 cups mixed vegetables (carrots, peas, bell peppers, and cauliflower)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon olive oil
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 can (400ml) coconut milk
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
- Steamed rice or naan for serving
Instructions
- Wash and chop the vegetables into bite-sized pieces and set aside.
- In a large pot, heat olive oil and sauté the chopped onions until translucent.
- Add minced garlic and grated ginger, infusing their flavors for 1-2 minutes.
- Stir in curry powder and turmeric powder, allowing them to release their fragrance.
- Add the mixed vegetables, coating them in spices, then pour in coconut milk and vegetable broth.
- Bring to a simmer and let cook for 15-20 minutes or until vegetables are tender.
- Taste and adjust seasoning with salt and pepper as necessary.
- Serve hot, garnished with fresh cilantro, alongside rice or naan.
Notes
- If using leftovers, store in an airtight container for 3-4 days in the refrigerator.
- Reheat on the stove with a splash of water or broth if the sauce thickens.
- For a richer flavor, consider adding nuts like cashews or almonds.
- This recipe can easily be made vegan with its use of coconut milk.
- Frozen vegetables can be used as an alternative; just ensure they are thawed beforehand.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg