Vegetable Curry

 

Vegetable Curry

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon¹ ground coriander
• 1/2 teaspoon turmeric powder²
• 1/4 teaspoon cayenne pepper
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (13.5-ounce) can coconut milk
• 1 cup vegetable broth
• 1 cup mixed vegetables (such as broccoli florets, carrots, cauliflower florets, and green beans)
• Salt and pepper to taste
• Cilantro, for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Stir in the garlic and³ ginger and cook for 1 minute more.
3. Add the cumin, coriander, turmeric, and cayenne pepper and cook for 30 seconds, or until fragrant.
4. Stir in the diced tomatoes, coconut milk, and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
5. Add the mixed vegetables and cook until tender, about 5 minutes more.
6. Season with salt and pepper to taste.
7. Garnish with cilantro, if desired.

Nutrition Information (per serving):

• Calories: 200-250
• Protein: 5-10g
• Carbohydrates: 20-25g
• Fiber: 4-6g
• Vitamin A: 20-25% of the daily value
• Vitamin C: 15-20% of the daily value
• Potassium: 10-15% of the daily value

Tips:

• You can use any combination of vegetables you like.
• For a spicier curry, add more cayenne pepper or a pinch of red pepper flakes.
• To make the curry creamier, add a spoonful of yogurt or a dollop of coconut cream.
• Serve the curry with rice, naan, or roti.