Nut-Free Curry Vegetables

Packed with vibrant flavors and wholesome ingredients, Nut-Free Curry Vegetables is a simple, plant-based dish that’s perfect for weeknight dinners or meal prep. This allergy-friendly curry skips the nuts but doesn’t skimp on taste, thanks to a harmonious blend of creamy coconut milk, fragrant curry powder, and warming spices like cumin and turmeric. Featuring a colorful medley of fresh carrots, bell peppers, broccoli, cauliflower, and juicy cherry tomatoes, this recipe is as nourishing as it is satisfying. Ready in just 40 minutes, it’s an effortless one-pan meal that’s served best over fluffy rice or with your favorite flatbread. Perfect for those seeking nut-free, vegetarian, and gluten-free dinner ideas, this curry will quickly become a comforting family favorite.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 medium carrot, sliced
• 1 medium red bell pepper, chopped
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 cup cherry tomatoes, halved
• 1 13.5-ounce can coconut milk
• 1 cup vegetable broth
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 0.5 teaspoon ground turmeric
• 1 teaspoon salt
• 0.25 cup fresh cilantro, chopped
• 1 tablespoon lemon juice

Directions

Step 1

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

Step 2

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

Step 3

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Step 4

Add the sliced carrot, chopped red bell pepper, broccoli florets, cauliflower florets, and cherry tomatoes to the pan. Cook for 3-4 minutes, stirring occasionally.

Step 5

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

Step 6

Mix in the curry powder, ground cumin, ground turmeric, and salt.

Step 7

Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and let it cook for 15 minutes, or until the vegetables are tender.

Step 8

Remove from heat and stir in the chopped cilantro and lemon juice.

Step 9

Serve hot with rice or flatbread of your choice.

Nutrition Facts

Serving size	1670.5 grams (1670.5g)

Amount per serving	% Daily Value*
Calories	782

Total Fat 33.40g	43%
Saturated Fat 5.40g	27%
Polyunsaturated Fat 3.40g
Cholesterol 0mg	0%
Sodium 7260mg	316%
Total Carbohydrate 111.90g	41%
Dietary Fiber 23.70g	85%
Total Sugars 57.20g
Protein 22.30g	45%

Vitamin D 0IU	0%
Calcium 339mg	26%
Iron 18mg	98%
Potassium 2746mg	58%

*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: 35.9%

Protein: 10.7%

Carbs: 53.5%