Vegetable Curry Recipe

Name: Vegetable Curry Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 g mixed vegetables (cauliflower, potatoes, carrots, bell pepper); 1 medium onion (150 g, diced); 3 garlic cloves (9 g, minced); 1 tbsp fresh ginger (6 g, grated); 1 tsp cumin seeds (2 g); 1 tsp mustard seeds (2 g); 2 tsp ground coriander (4 g); 1 tsp ground cumin (2 g); 1 tsp turmeric (2 g); 1 tsp garam masala (2 g); 400 g canned crushed tomatoes (14 oz); 400 ml full-fat coconut milk (1 can); 240 ml vegetable broth or water (1 cup); 2 tbsp neutral oil (30 ml); 1½ tsp kosher salt (9 g); ½–1 tsp red chili flakes; 2 tbsp fresh cilantro (chopped); 1 tbsp lime juice

fromchroka.com chroka.com/vegetable-curry

A simple vegetable curry filled with warm spices, tender vegetables, and a silky coconut sauce, perfect for a weeknight dinner.

55 min

cook 35 min

4 servings

Indian

Ingredients

Instructions

Prep and measure everything: Dice onion, mince garlic, grate ginger, and chop mixed vegetables.
Heat oil in a Dutch oven and toast cumin and mustard seeds for 30–45 seconds.
Add onion and cook until translucent, about 5 minutes.
Stir in garlic, ginger, and ground spices; cook for 1 minute.
Pour in crushed tomatoes and vegetable broth; simmer for 8–10 minutes.
Introduce first the potatoes and carrots, then cauliflower and bell pepper; cover and simmer for 10–12 minutes.
Finish with coconut milk, chili flakes, lime juice, and cilantro; simmer for another 3–5 minutes.

Nutrition

Calories: 280 calories
Fat Content: 16g
Saturated Fat Content: 11g
Unsaturated Fat Content: 5g
Trans Fat Content: 0g
Carbohydrate Content: 28g
Sugar Content: 8g
Protein Content: 5g
Fiber Content: 6g
Cholesterol Content: 0mg
Sodium Content: 550mg
Serving Size: 1 cup (240 ml)