Recipe details
Dinner
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Mixed Veggies Curry
50min
6 servings
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This vibrant and flavorful Mixed Veggies Curry is a delightful vegan dish that showcases a colorful medley of vegetables in a creamy, aromatic curry sauce. Bursting with nutrients and exotic spices, this satisfying curry is perfect served over steaming rice or with naan bread for a comforting and wholesome meal.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
8 g
6 g
Allergen Content
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Ingredients
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Steps
Read instructions and get ready to cook
Prepare the vegetables
Cut the cauliflower into bite-sized florets. Peel and cut the potatoes into 1-inch cubes. Peel and dice the carrots. Remove the seeds and dice the bell pepper. Peel and finely chop the onion. Peel and mince the garlic cloves and ginger.
Sauté the aromatics
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic and ginger, and cook for 1 minute until fragrant.
Add spices and tomatoes
Stir in the curry powder, cumin, turmeric, salt, and black pepper. Add the canned tomatoes with their juice and cook for 5 minutes, stirring occasionally.
Add vegetables and coconut milk
Add the cauliflower florets, potato cubes, diced carrots, bell pepper, peas, and coconut milk to the pot. Stir to combine and bring the mixture to a boil. Reduce heat to low, cover the pot, and simmer for 20-25 minutes or until the vegetables are tender.
Adjust seasoning and serve
Taste and adjust the seasoning if needed. Roughly chop the cilantro leaves. Serve the Mixed Veggies Curry hot over rice or with naan bread, garnished with chopped cilantro.
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