Little Sunny Kitchen · by Diana★ 5.0 (11)
Vegan Coconut Curry
NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 11%
CARBS 27G28% OF CAL
6G FIBER12G OTHER9G TOTAL SUGAR
FAT 31G71% OF CAL
22G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant, creamy Indian-inspired curry loaded with vegetables like potatoes, carrots, and cauliflower in coconut milk and warming spices. Served with rice or naan bread.
mainindiancurry🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons canola oil (or coconut oil)
- 1 cinnamon stick
- 6 cloves
- 8 black peppercorns
- 10 curry leaves (optional)
- 1 large onion
- 4 cloves garlic
- 1 tablespoon ginger (peeled and grated or diced)
- 1 green chili (deseeded and finely chopped)
- 1 tablespoon ground turmeric
- 2 teaspoons sea salt
- 1 (400 ml) can coconut milk
- ¼ cup water
- 8 baby potatoes
- 2 carrots
- 1 cup cauliflower and broccoli florets
- 8 cherry tomatoes
- nigella or black sesame seeds (for garnish - optional)
At a glance
PER SERVING · TIME 30M
CAL 20%·PRO 11%
CARBS 27G28% OF CAL
6G FIBER12G OTHER9G TOTAL SUGAR
FAT 31G71% OF CAL
22G 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
- 10m
- Cook
- 20m
- Sodium
- 64mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 570mg
- Calcium
- 50mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 64MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.