Vegetable Curry
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Chelsea's Messy Apron · by Chelsea Lords★ 5.0 (11)

Vegetable Curry

NUTRITION · PER SERVING60M COOK
CAL 27%·PRO 18%
CARBS 45G32% OF CAL
11G FIBER18G OTHER15G TOTAL SUGAR
FAT 41G67% OF CAL
35G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy coconut curry loaded with sweet potatoes, cauliflower, and aromatic spices. Filling, fragrant, and deeply satisfying.

mainindiancurrydairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1/4 cup coconut oil
  • 1-1/2 cups finely diced yellow onion (1 large onion)
  • 1-1/2 tablespoons finely minced ginger (1-inch piece)
  • 1 tablespoon finely minced garlic (3 cloves)
  • 3/4 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teasoon garam masala
  • 1 tablespoon yellow curry powder
  • 1-1/2 teaspoons paprika
  • 1-1/2 teaspoons ground coriander
  • 2 tablespoons red curry paste (see note 1)
  • Salt and pepper
  • 4-1/2 cups chopped sweet potatoes (3 medium-to-large potatoes)
  • 3-1/2 cups chopped cauliflower (1 small head or 1/2 large head)
  • 2 (13.66-ounce) cans coconut milk (lite is ok; curry will be a lot less creamy)
  • 1 (14.5-ounce) can fire-roasted crushed tomatoes
  • 1 cup vegetable stock
  • 3/4 cup frozen peas
  • 1/3 cup finely chopped cilantro
  • Fresh lime juice (optional)
  • Cooked basmati rice (optional, see note 2)
  • Naan (optional)
PREP
30M
SODIUM
670MG
ESTIMATE
COMPLETE

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