Easy Vegetable Curry
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
286 kcal
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Course
Main Course
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Cuisine
Indian
Easy Vegetable Curry
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This easy vegetable curry is simple to make and packed with fresh flavor from roasted veggies and plenty of delicious Indian spice. Plus, it's vegetarian, vegan, and gluten-free too!
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Ingredients
- 2 cups basmati rice dry
- 2 cauliflower heads cut into small florets
- 1 tsp Turmeric
- 2 green bell peppers cut into bite-sized pieces
- 2 onions finely sliced
- 2 tbsp ginger paste or minced ginger
- 4 cloves garlic finely sliced
- 2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 2 vegetable stock cubes
- 2 tbsp tomato puree
- 4 tomatoes cut into wedges
- 2 red chilis cut in half, seeds left in
- 2 cups green beans
- handful slivered almonds for garnish
- fresh cilantro finely chopped, for garnish
- olive oil for cooking
- salt to taste
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Instructions
- Preheat the oven to 400F degrees.
- Place the basmati rice in a large saucepan, add a pinch of salt and enough cold water to cover the rice. Bring to a boil, then reduce to a simmer and cook for 12 minutes. Drain if needed. Set aside and keep warm.
- Arrange the cauliflower florets on a baking sheet and drizzle with vegetable oil. Sprinkle over the turmeric and toss to coat. Roast in the oven for 15 minutes.
- Add the green peppers to the baking sheet with the cauliflower and cook for an additional 20 minutes, or until the veggies are softened and beginning to brown.
- In a small pot, bring 2 cups of water to a boil. Dissolve the stock cubes and tomato puree in the hot water. Remove from heat and set aside.
- Heat 2 tbsp of olive oil in a large pan. Add the sliced onion, and cook for 5-6 minutes until the onion has begun to turn golden and soften.
- Add the ginger paste, garlic, garam masala, coriander, cinnamon, and cloves the pan and cook for a couple of minutes until fragrant.
- Add the tomato wedges, chili peppers, tomato stock (that you made in previous steps) and green beans to the pan. Cook over high heat for 6-7 minutes until the sauce has thickened. Add salt, to taste.
- Remove the cauliflower and green peppers from the oven and add them to the pan, mix well to coat all the vegetables in the curry sauce.
- Fluff up the basmati rice with a fork, and serve alongside the vegetable curry.
- Garnish with the almonds and fresh cilantro, as desired.
Nutrition Information
Show Details
Serving
4g
Calories
286kcal
(14%)
Carbohydrates
59g
(20%)
Protein
12g
(24%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Sodium
450mg
(19%)
Potassium
1625mg
(46%)
Fiber
13g
(52%)
Sugar
16g
(32%)
Vitamin A
1883IU
(38%)
Vitamin C
248mg
(276%)
Calcium
145mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 286kcal | 14% |
| Carbohydrates | 59g | 20% |
| Protein | 12g | 24% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 450mg | 19% |
| Potassium | 1625mg | 35% |
| Fiber | 13g | 52% |
| Sugar | 16g | 32% |
| Vitamin A | 1883IU | 38% |
| Vitamin C | 248mg | 276% |
| Calcium | 145mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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