Quick Curried Vegetables

Whip up a flavorful, plant-based meal in no time with this Quick Curried Vegetables recipe! Bursting with vibrant colors and warm, aromatic spices like curry powder, cumin, and turmeric, this dish is a perfect balance of creamy coconut milk, tender veggies, and a subtle hint of heat. A medley of carrots, zucchini, broccoli, and red bell peppers are simmered to perfection in a rich curry sauce, while frozen peas add a pop of sweetness. Ready in just 35 minutes, this versatile recipe is ideal for busy weeknights and can be served over steamed rice or with warm naan for a comforting, wholesome dinner. Plus, it’s naturally dairy-free, gluten-free, and packed with nutrients, making it a great vegetarian or vegan option that the whole family will love!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• 1 can (13.5 oz) coconut milk
• 1 can (14.5 oz) diced tomatoes
• 2 medium carrots, sliced into rounds
• 1 medium zucchini, chopped
• 1 medium red bell pepper, chopped
• 2 cups broccoli florets
• 1 cup frozen peas
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional)

Directions

Step 1

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

Step 2

Add the diced onion and cook until softened, about 3 minutes.

Step 3

Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.

Step 4

Sprinkle in the curry powder, ground cumin, and turmeric powder, stirring well to coat the onion mixture in the spices.

Step 5

Pour in the coconut milk and diced tomatoes. Stir well to combine the flavors.

Step 6

Add the sliced carrots and simmer for 5 minutes to begin softening them.

Step 7

Add the chopped zucchini, red bell pepper, and broccoli florets. Stir to coat the vegetables in the curry sauce.

Step 8

Simmer the mixture for another 8-10 minutes, stirring occasionally, until the vegetables are tender but not overcooked.

Step 9

Stir in the frozen peas and cook for an additional 2 minutes until heated through.

Step 10

Season with salt and black pepper to taste.

Step 11

Serve hot, garnished with fresh cilantro if desired. Pair with steamed rice or naan for a complete meal.

Nutrition Facts

Serving size	1773.7 grams (1773.7g)

Amount per serving	% Daily Value*
Calories	839

Total Fat 32.40g	42%
Saturated Fat 24.10g	121%
Polyunsaturated Fat 0.50g
Cholesterol 0mg	0%
Sodium 7136mg	310%
Total Carbohydrate 124.80g	45%
Dietary Fiber 31.90g	114%
Total Sugars 69.30g
Protein 26.10g	52%

Vitamin D 0IU	0%
Calcium 439mg	34%
Iron 20mg	112%
Potassium 3053mg	65%

*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: 32.6%

Protein: 11.7%

Carbs: 55.8%