RecipeTin Eats · by Nagi★ 5.0 (87)

Vegetable Curry

Name: Vegetable Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5
Cuisine: caribbean
Ingredients: 2 tbsp curry powder (, mild or hot (Note 1)); 1 tsp All Spice powder; 1 tsp nutmeg powder ((or 1/2 tsp freshly grated nutmeg)); 1 1/2 tsp smoked paprika ((sub with sweet or ordinary paprika)); 2 tsp dried thyme leaves ((or 3 tsp fresh thyme leaves)); 1 tsp cumin powder; 3/4 tsp cayenne pepper ((adjust to taste)); 1 tsp pepper ((white or black)); 3 tbsp cooking oil; 1 large onion (, diced (brown, white, yellow)); 1 large red chilli / cayenne pepper (, deseeded and finely sliced); 2 large garlic cloves (, minced); 1 large red capsicum / bell pepper * (, chopped into 1.7cm / 2/3" pieces (~1.5 cups)); 800g/ 28 oz canned crushed tomato; 2 cups (500 ml) vegetable or chicken broth; 1 zucchini (, diced (~1 cup) *); 2 cups sweet potato * (, 1.5cm / 3/5" cubes (~225g/7.5oz)); 2 cups cauliflower florets * (, small / medium (~180g/6oz)); 3/4 cup frozen peas *; 2 handfuls baby spinach (, optional (Note 2)); 1/2 cup finely chopped coriander/cilantro ((leaves and stems), plus more for garnish); Salt and pepper; Yoghurt ((plain or Greek)); Basmati rice; White rice

NUTRITION · PER SERVING40M COOK

CAL 29%·PRO 29%

CARBS 109G74% OF CAL

10G FIBER82G OTHER17G TOTAL SUGAR

FAT 13G20% OF CAL

3G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A flavorful vegetable curry loaded with a variety of vegetables in a spiced broth. Customizable for heat level and vegetable selection. A satisfying vegetarian main that packs bold, warming spices.

maincaribbeancurrydairy freegluten free

View the full recipe on RecipeTin Eats →

We index the facts; the cooking instructions live with the creator.

Ingredients

serves 5

2 tbsp curry powder (, mild or hot (Note 1))
1 tsp All Spice powder
1 tsp nutmeg powder ((or 1/2 tsp freshly grated nutmeg))
1 1/2 tsp smoked paprika ((sub with sweet or ordinary paprika))
2 tsp dried thyme leaves ((or 3 tsp fresh thyme leaves))
1 tsp cumin powder
3/4 tsp cayenne pepper ((adjust to taste))
1 tsp pepper ((white or black))
3 tbsp cooking oil
1 large onion (, diced (brown, white, yellow))
1 large red chilli / cayenne pepper (, deseeded and finely sliced)
2 large garlic cloves (, minced)
1 large red capsicum / bell pepper * (, chopped into 1.7cm / 2/3" pieces (~1.5 cups))
800g/ 28 oz canned crushed tomato
2 cups (500 ml) vegetable or chicken broth
1 zucchini (, diced (~1 cup) *)
2 cups sweet potato * (, 1.5cm / 3/5" cubes (~225g/7.5oz))
2 cups cauliflower florets * (, small / medium (~180g/6oz))
3/4 cup frozen peas *
2 handfuls baby spinach (, optional (Note 2))
1/2 cup finely chopped coriander/cilantro ((leaves and stems), plus more for garnish)
Salt and pepper
Yoghurt ((plain or Greek))
Basmati rice
White rice

At a glance

PER SERVING · TIME 40M

CAL 29%·PRO 29%

CARBS 109G74% OF CAL

10G FIBER82G OTHER17G TOTAL SUGAR

FAT 13G20% OF CAL

3G SAT10G 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: 15m
Cook: 25m
Sodium: 761mg
Total sugar: 17g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 1243mg
Calcium: 160mg
Iron: 8mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 15M
SODIUM: 761MG
ESTIMATE: COMPLETE

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

Vegetable Curry

Nutrition & ingredients

Ingredients

At a glance