Vegetable Curry
A fragrant and hearty vegetable curry with coconut milk and aromatic spices.
15 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 can (400ml) coconut milk
- 1 cup vegetable broth
- 2 carrots, sliced
- 1 bell pepper, diced
- 1 cup cauliflower florets
- 1 cup green beans, trimmed
- 1 cup chickpeas, drained and rinsed
- 1 tbsp lime juice
- Fresh cilantro, for garnish
- Salt and pepper, to taste
Nutrition Facts
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Instructions
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and grated ginger to the pot. Stir and cook for another minute until fragrant.
Sprinkle in the curry powder, turmeric, cumin, and coriander. Stir well to coat the onions and spices, cooking for 1-2 minutes to release the aromas.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
Add the sliced carrots, diced bell pepper, cauliflower florets, green beans, and chickpeas to the pot. Stir to coat the vegetables in the curry sauce.
Cover the pot and let the curry simmer for 15-20 minutes, or until the vegetables are tender.
Stir in the lime juice and season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Chef's Tips
- Spice Level: Adjust the amount of curry powder or add a chopped chili for extra heat.
- Vegetable Variations: Feel free to swap in other vegetables like sweet potatoes, zucchini, or spinach.
- Creaminess: For a richer curry, use full-fat coconut milk.
- Serving Suggestion: Serve with basmati rice or naan bread for a complete meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
