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Creamy vegetable curry
Creamy vegetable curry is a delicious, healthy and warming dinner recipe served with rice. Simple comfort food at its finest.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6
Calories: 235 kcal
Course:
Dinner
Cuisine:
Indian
Ingredients
- 500 g (1lb) sweet potato (butternut/pumpkin can also be substituted)
- 700 g (1.5lb) cauliflower (broccoli)
- 1 red pepper diced
- 1 yellow pepper diced
- 4 large zucchini roughly chopped
- 200 g (7oz) baby spinach
- 1 onion finely chopped
- 4 garlic cloves crushed
- 1 tsp crushed ginger
- 2 tbsp garam masala
- 1 tsp paprika
- 1 tsp Coriander
- 2 tsp curry powder / spices of your choice (cumin, cardamom, a curry mix, etc)
- 1 tbsp tomato paste
- 1 cup vegetable stock
- 400 g coconut milk alternatively use heavy cream
- Pinch of sugar
- salt and pepper to taste
Instructions
- Preheat the oven to 200°C/400°F.
- Cut the vegetables in similar-sized chunks. I always chop the peppers a little smaller since I prefer them that way.
- Very large cauliflower/broccoli florets can be halved/quartered. Place the vegetables (except for the spinach) on a large sheet pan and drizzle with olive oil.
- Season with salt then place in the oven and allow to roast for 30 minutes until caramelized and golden.
- While the vegetable are roasting, make the curry base. Fry finely diced onion, garlic and ginger in a splash of oil until fragrant.
- Add the spices and tomato paste and allow to cook for a minute then pour in the stock.
- Scrape any sticky bits off the bottom of the pot then pour in the coconut milk/cream. Season with a pinch of sugar (optional), salt and pepper and allow to simmer.
- Cook for 10 minutes until the sauce has reduced and coats the back of a spoon.
- Add the roasted vegetables to the curry sauce along with the baby spinach and allow to cook for 5-10 minutes, adding more stock if necessary.
- Adjust seasoning and serve with rice, fresh coriander/cilantro and chopped chillies (optional).
Cup of Yum
Nutrition Information
Calories
235kcal
(12%)
Carbohydrates
39g
(13%)
Protein
8g
(16%)
Fat
6g
(9%)
Saturated Fat
5g
(25%)
Sodium
361mg
(15%)
Potassium
1532mg
(44%)
Fiber
10g
(40%)
Sugar
14g
(28%)
Vitamin A
16352IU
(327%)
Vitamin C
170mg
(189%)
Calcium
128mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 235
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Sodium | 361mg | 15% |
| Potassium | 1532mg | 33% |
| Fiber | 10g | 40% |
| Sugar | 14g | 28% |
| Vitamin A | 16352IU | 327% |
| Vitamin C | 170mg | 189% |
| Calcium | 128mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.