Vegetable Bhuna (North Indian Vegetable Curry)
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Vegan Richa · by Vegan Richa★ 5.0 (12)

Vegetable Bhuna (North Indian Vegetable Curry)

NUTRITION · PER SERVING60M COOK
CAL 10%·PRO 15%
CARBS 34G66% OF CAL
9G FIBER16G OTHER10G TOTAL SUGAR
FAT 6G25% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A spiced Indian curry of roasted cauliflower and vegetables folded into a creamy tomato-yogurt sauce with chickpeas. Finished with a cumin-scented oil for depth.

mainindiancurrybeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 teaspoon oil
  • 1/2 teaspoon dried fenugreek leaves
  • 2 cups cauliflower florets
  • 1 - 2 cups other vegetables of choice
  • 1/2 teaspoon salt
  • 2 teaspoons oil
  • 1 cup chopped red onion
  • 1 tablespoon ginger-garlic paste
  • 1/2 - 1 teaspoon garam masala (or to taste)
  • 1/4 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 2 tablespoons tomato paste
  • 1/3 cup non-dairy yogurt (or use non dairy cream such as coconut cream or cashew cream )
  • 1 cup cooked or canned(drained) chickpeas
  • 1/2 cup or more water or non dairy milk
  • 1/2 teaspoon cumin seeds
  • 1 bay leaf
  • 1/2 cup onion (chopped into 3/4 - 1-inch cubes or slices)
  • 1 bell pepper (chopped into 3/4 - 1-inch slices, I use a mix of colored bell peppers)
  • 1/4 teaspoon dried fenugreek leaves
  • cilantro, pepper flakes, lemon juice for garnish
PREP
20M
SODIUM
612MG
ESTIMATE
COMPLETE

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