Name: Fresh Vegetable Curry
Total time: 60 min
Ingredients: 1 teaspoon turmeric; 1 jalapeño, seeded and cut into thin strips; Kosher salt; 1 small onion, thinly sliced; 2 small tomatoes, coarsely chopped; 2 tablespoons finely julienned fresh ginger; 1 pound butternut squash , peeled and cut into 1-by-1/2-inch pieces; 1/4 cup water; 1/2 pound thin green beans, cut into 1-inch pieces; One 14-ounce can unsweetened coconut milk; 2 tablespoons canola oil; 3 garlic cloves, minced; 3 carrots, quartered lengthwise and cut into 1-inch pieces; Basmati rice, for serving; 2 bay leaves

Vegetable Curry

What vegetables can I use for Vegetable Curry?

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Chef Way Vikram Sunderam blanches the carrots, squash and green beans individually before cooking them in the curry sauce.

Easy Way Cook the vegetables directly in the sweet and spicy curry sauce.

Slideshow: More Easy Indian Recipes

Gluten Free

Lactose Free

Vegetarian

Vegan

Seasonings

gram

ground turmeric

Fresh Vegetables

jalapeno

salt

onion

tomato

fresh ginger

butternut squash

Water

milliliter

water

green beans

Non Dairy Milk

unsweetened coconut milk

Oils

canola oil

garlic

carrot

Grains & Rice

basmati rice

dried bay leaves

Iron

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Magnesium

Phosphorus

Potassium

Sodium

Zinc

Vitamin C

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Carbohydrates

Protein

Total monounsaturated fatty acids

Trans fatty acids

Vitamin E

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Calcium

Choline

Copper

Manganese

Selenium

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Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Dietary Fiber

Sugar

Saturated Fat

Introduce your taste buds to the warm, vibrant flavors of this Autumn Medley Vegetable Curry, a one-pot, simple-to-make vegetarian wonder. This dish explores the delicacy of sweet potato and cauliflower bathed in an aromatic broth, brought to life with Indian spices. Best enjoyed with store-bought microwave brown rice, this curry is sure to make your cooler nights cozy and comforting.

Autumn Medley Vegetable Curry

This Hearty Coconut Veggie Curry is a delectable and cozy meal featuring tender potatoes, chickpeas, and peas in a rich coconut curry sauce. The flavors are bold, yet balanced and perfect for a quick, satisfying dinner.

Hearty Coconut Veggie Curry

Embrace the heartwarming flavors of fall with this aromatic, vegetable-packed curry, which is a simple yet flavorful dish for cool evenings. Utilizing just a few vibrant spices, this easy-to-make curry incorporates sweet potatoes, cauliflower, chickpeas, and tomatoes. Served with fluffy basmati rice and topped with creamy Greek yogurt, the Autumn Harvest Veggie Curry presents a wholesome vegetarian treat without the need for a plethora of spices.

Autumn Harvest Veggie Curry

Savor the flavor of our Mango Coconut Mung Bean Curry, a vegan dish that combines Indian spices, coconut milk, mango, and lime in a delightful medley. This simplified recipe can be prepared using the stovetop or Instant Pot.

Mango Coconut Mung Bean Curry

Enjoy the delightful flavors of this Zesty Thai Coconut Veggie Curry made with a delightful blend of vegetables, red curry paste, and coconut milk. Topped with fresh cilantro, this mouth-watering curry is best served over brown rice.

Zesty Thai Coconut Veggie Curry

Here's what you need: salt, potato, vegetable oil, medium onion, garlic, cumin, cayenne pepper, curry powder, salt, black pepper, ginger, diced tomato, chickpeas, peas, coconut milk

Simple Veggie Curry Recipe by Tasty

This amazing aubergine curry  is quick, vegan and soooo tasty. Brought to you by the kings of curry.

Aubergine Curry – Eggplant Curry

Here's what you need: coconut oil, red onion, medium jalapeno, garlic, orange bell pepper, large eggplant, red curry paste, brown sugar, light coconut milk, diced tomato, chickpeas, baby spinach, fresh cilantro, cooked brown rice

Thai Coconut Vegetable Curry Recipe by Tasty

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