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Mixed Vegetable Curry Recipe
This Mixed Vegetable Curry recipe is a delicious mix of sweet potatoes, cauliflower, yellow onion, tomatoes, and chickpeas in a tasty curry sauce.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 Servings
Calories: 334 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 2 Tablespoons coconut oil
- 1 cup peeled and cubed sweet potato
- 1 cup chopped cauliflower
- 1/2 small yellow onion sliced
- 1 heaping tbsp Vindaloo curry powder
- 1 14 ounce can unsweetened coconut milk
- 1 14 ounce no salt added diced tomatoes, drained
- 1 14 ounce can chickpeas, drained and rinsed
- 1 teaspoon brown sugar
- salt and pepper
- Basmati rice and cilantro for serving
Instructions
- Heat the oil in a large pan over medium-high heat until shimmering.
- Add the sweet potato and sauté for 3 minutes.
- Turn the heat down to medium, then add the cauliflower, onion, and curry powder. Toss well and cook for 1 minute.
- Add the coconut milk and diced tomatoes. Stir well and allow it to come to a boil. Cover the pan, turn the heat down to low, and simmer for 10 minutes or until all vegetables are tender.
- Add the chickpeas and stir in the sugar. Taste and add salt and pepper as needed.
- Garnish with cilantro and serve over basmati rice.
Cup of Yum
Notes
- To store Mixed Vegetable Curry, let it cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. You can also freeze it for up to 3 months.
- To reheat, thaw it in the refrigerator overnight if frozen. Warm it on the stovetop over medium heat, stirring occasionally, or microwave it until heated through. Add a splash of water or coconut milk if the curry thickens.
Nutrition Information
Serving
1serving
Calories
334kcal
(17%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
31g
(48%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Sodium
43mg
(2%)
Potassium
476mg
(14%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
4720IU
(94%)
Vitamin C
17mg
(19%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 334
% Daily Value*
| Serving | 1serving | |
| Calories | 334kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 31g | 48% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 43mg | 2% |
| Potassium | 476mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 4720IU | 94% |
| Vitamin C | 17mg | 19% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.