Oh My Veggies · by Nicole★ 5.0 (1)
Easy Vegetable Curry
NUTRITION · PER SERVING65M COOK
CAL 18%·PRO 23%
CARBS 66G72% OF CAL
12G FIBER39G OTHER15G TOTAL SUGAR
FAT 10G25% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted vegetables in a fragrant curry sauce made with garam masala, ginger, and garlic, served over rice. A warming, aromatic dish packed with spices and vegetables.
mainindiancurry🍪 sheet pan🥄 saucepan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups basmati rice (dry)
- 2 cauliflower heads ( cut into small florets)
- 1 tsp turmeric
- 2 green bell peppers (cut into bite-sized pieces)
- 2 onions (finely sliced)
- 2 tbsp ginger paste (or minced ginger)
- 4 cloves garlic ( finely sliced)
- 2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 2 vegetable stock cubes
- 2 tbsp tomato puree
- 4 tomatoes (cut into wedges)
- 2 red chilis (cut in half, seeds left in)
- 2 cups green beans
- handful slivered almonds (for garnish)
- fresh cilantro ( finely chopped, for garnish)
- olive oil (for cooking)
- salt (to taste)
At a glance
PER SERVING · TIME 65M
CAL 18%·PRO 23%
CARBS 66G72% OF CAL
12G FIBER39G OTHER15G TOTAL SUGAR
FAT 10G25% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 891mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1336mg
- Calcium
- 136mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 891MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.