Hearty Veggie Curry

Dive into the warm and comforting flavors of this Hearty Veggie Curry, a plant-based masterpiece packed with vibrant spices and nourishing vegetables. Featuring a rich coconut milk-based sauce seasoned with earthy cumin, fragrant coriander, and warming cinnamon, this curry delivers a perfect balance of heat and aroma. Loaded with wholesome ingredients like carrots, bell pepper, cauliflower, and tender green peas, it’s both a feast for the eyes and the taste buds. Ready in just an hour, this versatile curry pairs beautifully with fluffy rice or soft naan, making it an ideal weeknight dinner or meal-prep favorite. Garnished with fresh cilantro and a squeeze of lime for a zesty finish, this cozy vegan recipe is a must-try for anyone looking to spice up their plant-based meals!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon cumin seeds
• 2 teaspoons coriander powder
• 1 teaspoon turmeric powder
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon red chili powder
• 2 tablespoons tomato paste
• 400 ml coconut milk
• 2 medium carrots, sliced
• 1 medium red bell pepper, chopped
• 1 large potato, diced
• 1 medium zucchini, sliced
• 2 cups cauliflower florets
• 1 cup frozen green peas
• 1 cup vegetable broth
• 1 teaspoon salt
• 0.5 cup fresh cilantro, chopped
• 1 lime wedges, for serving
• 4 servings cooked rice or naan

Directions

Step 1

Heat the coconut oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

Step 3

Stir in the minced garlic and grated ginger, cook for another 1-2 minutes until fragrant.

Step 4

Add cumin seeds and allow them to sizzle for about 30 seconds.

Step 5

Mix in the coriander powder, turmeric, cinnamon, and red chili powder stirring constantly for 1 minute to release the aromas.

Step 6

Add the tomato paste and stir, cooking it for an additional 2 minutes.

Step 7

Pour in the coconut milk and vegetable broth, stirring to combine with the spices.

Step 8

Add the sliced carrots, red bell pepper, diced potato, sliced zucchini, and cauliflower florets.

Step 9

Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 20 minutes until the vegetables are tender.

Step 10

Stir in the frozen green peas and salt, cooking for an additional 5 minutes.

Step 11

Once all vegetables are cooked to your liking, remove from heat.

Step 12

Garnish with chopped fresh cilantro before serving.

Step 13

Serve hot with lime wedges on the side, along with cooked rice or naan.

Nutrition Facts

Serving size	2710.6 grams (2710.6g)

Amount per serving	% Daily Value*
Calories	1972

Total Fat 37.70g	48%
Saturated Fat 25.00g	125%
Polyunsaturated Fat 1.20g
Cholesterol 0mg	0%
Sodium 3208mg	139%
Total Carbohydrate 370.00g	135%
Dietary Fiber 40.20g	144%
Total Sugars 71.80g
Protein 49.70g	99%

Vitamin D 0IU	0%
Calcium 497mg	38%
Iron 24mg	134%
Potassium 5316mg	113%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.8%

Protein: 9.9%

Carbs: 73.3%