How To Make Summer Vegetable Curry
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 cup diced tomatoes
- 1 cup vegetable broth
- 1 cup coconut milk
- 1 small eggplant, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup green beans, trimmed and halved
- Salt, to taste
- Fresh cilantro, for garnish
Instructions
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Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and garlic, and cook until the onion becomes translucent.
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Add the curry powder, cumin, coriander, turmeric, and cayenne pepper (if using). Stir well to coat the onion and garlic with the spices.
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Add the diced tomatoes and vegetable broth to the pot. Bring to a simmer and cook for 5 minutes, until the tomatoes start to break down.
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Stir in the coconut milk, eggplant, zucchini, bell pepper, and green beans. Season with salt to taste. Bring the curry to a simmer, then reduce the heat to low and cover the pot.
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Let the curry simmer for 15-20 minutes, until the vegetables are tender but still have some bite.
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Serve the summer vegetable curry over steamed rice or with naan bread. Garnish with fresh cilantro.
Nutrition
- Calories : 235kcal
- Total Fat : 15g
- Saturated Fat : 11g
- Sodium : 390mg
- Total Carbohydrates : 22g
- Dietary Fiber : 7g
- Sugar : 10g
- Protein : 5g
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