Easy Vegan Curry
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Nora Cooks · by Nora★ 5.0 (46)

Easy Vegan Curry

NUTRITION · PER SERVING30M COOK
CAL 26%·PRO 28%
CARBS 40G30% OF CAL
13G FIBER1G ADDED10G INTRINSIC15G OTHER11G TOTAL SUGAR
FAT 39G66% OF CAL
28G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant coconut curry simmered with roasted vegetables, lentils, and chickpeas until tender. Colorful and warming with aromatic spices, this is a customizable 30-minute weeknight meal that's naturally plant-based.

mainthaicurrybowldairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon olive oil
  • 1 medium yellow onion (chopped small)
  • 3 cloves garlic (minced)
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons curry powder
  • 1 medium sweet potato (peeled and cubed small)
  • 2 cups cauliflower florets
  • 2 cups broccoli florets
  • 2 medium sized carrots (peeled and cut into chunks)
  • 1 red bell pepper (seeded and sliced)
  • 15 ounce can lentils or chickpeas (drained and rinsed)
  • (2) 13.5-ounce cans coconut milk
  • 2 tablespoons Thai red curry paste
  • 1 1/2 teaspoons salt, or more to taste
  • 1 tablespoon cornstarch
  • 2 teaspoons sugar or pure maple syrup
  • 1 lime, juice squeezed
  • 3 cups fresh baby spinach
  • fresh chopped cilantro, optional
PREP
10M
SODIUM
1076MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.