6-Ingredient One-Pot Vegetable Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 Servings
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Calories
369 kcal
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Course
Main Course
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Cuisine
Indian
6-Ingredient One-Pot Vegetable Curry
Description
The 6-Ingredient One-Pot Vegetable Curry brings together simple vegetables like cauliflower, carrots, and zucchini cooked in a savory Indian curry sauce with coconut milk. The curry sauce gives the dish a fragrant base, while coconut milk adds creaminess and mellows the spices. Onions are sautéed first to develop a sweet undertone, enhancing the dish's complexity.
The cooking method involves simmering the vegetables until tender, allowing them to absorb the sauce flavors evenly. The result is a nutritious, satisfying curry with a balance of textures from the firm carrots and softer cauliflower and zucchini. Seasoned with salt and pepper to taste, the curry delivers a mild but layered flavor profile.
This curry is designed to be served hot with rice, making a filling vegetarian meal. The creamy sauce and mixed vegetables also make it a practical choice for a warm family dinner during cooler weather or whenever a comforting vegetable dish is desired.
Notes suggest using light coconut milk as an excellent option. This recipe emphasizes convenience with minimal ingredients and straightforward preparation.
Ingredients
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 medium onion chopped
- 1 head cauliflower chopped
- 3 medium carrot peeled and chopped
- 2 zucchini split lengthwise and then sliced
- 10-15 ounces Indian sauce jar pre-made
- 14 ounces coconut milk *
- salt to taste
- black pepper to taste
Instructions
- Heat oil over medium heat. When it is shimmering but not smokey, add chopped onions.
- While the onions cook, chop the cauliflower. See photos. Make sure the florets are roughly similar in size. Add the cauliflower to the onions and stir.
- Peel and chop the carrots and add to the pot and stir.
- Split the zucchini lengthwise then slice. Add to the pot and stir.
- Add the Indian sauce and the coconut milk to the pot. Bring to a boil, then lower the heat to medium low. Cover and simmer for 20-30 minutes, or until the vegetables are tender. Season with salt and pepper.
- Serve hot with rice.
Notes
- Light coconut milk is recommended to provide creaminess without overpowering the curry flavors.
- Season with salt and pepper at the end to adjust taste depending on the curry sauce used.
- Use pre-made Indian sauce for convenience and consistent flavor in this one-pot meal.
- Serve hot with rice to complete the meal with grains.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 369kcal | 18% |
| Carbohydrates | 34g | 11% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Potassium | 1353mg | 29% |
| Fiber | 10g | 40% |
| Sugar | 16g | 32% |
| Vitamin A | 8321IU | 166% |
| Vitamin C | 104mg | 116% |
| Calcium | 101mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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