Hot and Tasty Veggie Curry

Dive into a bowl of comfort with this Hot and Tasty Veggie Curry, an aromatic and flavor-packed dish that's perfect for curry lovers. Bursting with vibrant vegetables like potatoes, carrots, green beans, and cauliflower, this recipe is simmered in a velvety coconut milk sauce infused with bold spices such as turmeric, cumin, garam masala, and fresh ginger. The fiery kick from red chili, balanced by the creamy base, makes this vegetarian curry both warming and irresistible. Ready in just an hour, it's a wholesome, gluten-free option that pairs beautifully with fluffy basmati rice or pillowy naan. Whether you're seeking a hearty weeknight dinner or a crowd-pleasing vegan dish, this curry is sure to impress!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 red chili, finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 2 medium tomatoes, diced
• 1 cup coconut milk
• 1 cup water
• 2 medium potatoes, diced
• 2 medium carrots, sliced
• 1 cup green beans, trimmed and halved
• 2 cups cauliflower florets
• 1 teaspoon salt
• 2 tablespoons fresh cilantro, chopped (for garnish)

Directions

Step 1

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

Step 2

Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the minced garlic, ginger, and red chili. Cook for another 2 minutes until fragrant.

Step 4

Add the turmeric, ground coriander, ground cumin, and garam masala. Stir well to coat the onions and release the aroma of the spices, about 1 minute.

Step 5

Add the diced tomatoes and cook for 5 minutes, stirring occasionally, until they soften and begin to break down.

Step 6

Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.

Step 7

Add the diced potatoes and sliced carrots. Cover the pot and let it simmer for 10 minutes.

Step 8

Add the green beans and cauliflower florets to the pot. Continue to cook, covered, for another 15-20 minutes until all the vegetables are tender.

Step 9

Season the curry with salt and adjust to taste if necessary.

Step 10

Turn off the heat and garnish with fresh chopped cilantro before serving.

Step 11

Serve hot with rice, naan, or your preferred side dish. Enjoy!

Nutrition Facts

Serving size	1894.5 grams (1894.5g)

Amount per serving	% Daily Value*
Calories	977

Total Fat 31.90g	41%
Saturated Fat 5.00g	25%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 2628mg	114%
Total Carbohydrate 165.70g	60%
Dietary Fiber 28.50g	102%
Total Sugars 49.90g
Protein 20.40g	41%

Vitamin D 0IU	0%
Calcium 374mg	29%
Iron 13mg	69%
Potassium 4679mg	100%

*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: 27.8%

Protein: 7.9%

Carbs: 64.3%