Easy Vegetable Curry
Enjoy a delicious and healthy Vegetable Curry, packed with spices and perfect for a nutritious and satisfying meal.
Servings 4
Calories 146kcal
Ingredients
- 1/2 can chickpeas drained and rinsed
- 1 tbsp olive oil
- 1/2 onion chopped
- 1 inch ginger chopped
- 2 cloves garlic chopped
- 1 cup cauliflower florets
- 1 small sweet potato cut into wedges
- 1/2 can diced tomatoes
- 1 cup vegetable broth
- 1/4 cup coconut milk
- 1/2 tbsp curry powder
- 1/2 tsp cumin
- 1/2 tsp garam masala
- 1/2 bunch coriander leaves
- 1/4 cup frozen peas
- pinch salt and pepper
Instructions
- Heat the olive oil in a pot on MEDIUM. Add the chopped ginger, garlic and onions. Cook for 2 minutes until the onions and the garlic soften. Add the curry powder, cumin, and garam masala. Roast for 1 minute.
- Add the can of diced tomatoes and stir well. Let the tomatoes cook for 5 minutes on medium heat. Season the sauce with salt and pepper.
- Add the cauliflower florets, sweet potato, and the chickpeas. Stir until the vegetables are well coated with the sauce.
- Add the vegetable stock. Give it a good stir. Reduce the heat to LOW and simmer for 15 minutes, until the cauliflower and sweet potato are cooked.
- Add the coconut milk. Cook for 5 minutes on LOW.
- Add the frozen peas. Turn off the heat. Season the curry with more salt and pepper if necessary and garnish with the cilantro leaves. Serve with rice.
Notes
- Chop your veggies in similar sizes to ensure even cooking.
- This meal is a great excuse to utilize leftover vegetables and enhance its nutritional profile.
- Add the coconut milk towards the end of cooking. Overcooking could lessen its flavor and creaminess.
Nutrition
Calories: 146kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 352mg | Potassium: 466mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8298IU | Vitamin C: 24mg | Calcium: 55mg | Iron: 2mg