Mixed Vegetable Curry with Fresh Vegetables
fromseasonedkitchen.comwww.seasonedkitchen.com/vegetable-curry/print/26120
Fresh, seasonal vegetables like cauliflower, carrots, zucchini, spinach, and sweet potato star in this dish, bathed in a flavorful Madras curry sauce infused with warm cumin, earthy turmeric, and a touch of cayenne pepper. Creamy coconut milk adds a touch of richness and balance, making this curry a delightful and comforting meal. Though crafting the perfect curry might seem daunting, fear not! My step-by-step instructions (with photos) and handy cooking tips will guide you through the process with ease.
Ingredients
Instructions
In a 3- to 4-quart Dutch oven, heat the oil over medium-low heat. Add the onion, ginger and garlic; cook, stirring occasionally, for 8 minutes or until onion is soft and beginning to caramelize (will be a light brown color).
Stir in the curry powder, cumin, turmeric, and cayenne; continue cooking, stirring, for 1 to 2 minutes. Stir in the vegetable broth and coconut milk. Bring to a boil, reduce heat, and simmer for 10 minutes.
Stir in the sweet potato (or butternut squash), cauliflower, bell pepper, carrot and zucchini. Bring to a boil, reduce heat and simmer, covered, 20 minutes or until all the vegetables are tender.
Stir in the chickpeas, spinach, cilantro and lemon juice; cover and continue cooking until the spinach has wilted and the chickpeas are heated through.
Season to taste with salt (may need a fair amount depending on how salty your vegetable broth is). Add additional curry powder and/or cayenne pepper if needed. If too spicy, add more lemon juice - the acid will mellow out the spiciness.
Nutrition
- Calories
- 147 kcal
- Sugar Content
- 6 g
- Sodium Content
- 255 mg
- Fat Content
- 8 g
- Saturated Fat Content
- 6 g
- Carbohydrate Content
- 18 g
- Fiber Content
- 4 g
- Protein Content
- 4 g
- Unsaturated Fat Content
- 1.4 g
- Serving Size
- 1 serving
