Name: Vegetable curry
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: plain yoghurt or vegan alternative, to serve; 1 large carrot, peeled and sliced diagonally; 100g/3½oz frozen peas or two large handfuls young spinach leaves, or a mixture; 1 tbsp medium or hot curry powder; ½ cauliflower , cut into small florets and halved; 1 large onion, coarsely grated or very finely chopped; 3 tbsp sunflower or vegetable oil; 2 medium potatoes , peeled and cut into 2cm chunks; 300ml/10fl oz vegetable or chicken stock , gluten-free if required; 1 x 227g tin chopped tomatoes; mango chutney, to serve

Vegetable Curry

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An easy veggie curry that makes a cheap and healthy meal. It uses basic storecupboard ingredients so is very quick and easy to cook. It's simple to make vegan too, just swap the yoghurt for a dairy-free alternative.

Each serving provides 335 kcal, 9g protein, 41g carbohydrate , 12.5g fat , 10g fibre and 0.5g salt.

Milk

Gluten Free

Vegetarian

Yogurt

gram

plain yogurt

Fresh Vegetables

carrot

green peas

Seasonings

curry powder

cauliflower

onion

Oils

milliliter

sunflower oil

potato

Stocks & Broths

vegetable stock

tomato

Jellies & Jam

mango chutney

Vitamin C

Vitamins

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Added Sugar

Sugar

Vitamin A

Cholesterol

Vitamin K

Sodium

Minerals

Carbohydrates

Calories

Saturated Fat

Beta-carotene

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Selenium

Manganese

Copper

Zinc

Potassium

Phosphorus

Magnesium

Iron

Calcium

Protein

Water

Lutein+zeaxanthin

Alpha-carotene

Dietary Fiber

Lycopene

Vitamin E

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

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Hearty Coconut Veggie Curry

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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

Vegetable curry

Dairy

Produce

Baking Goods

Meal

Condiment & Toppings

https://s3.amazonaws.com/grocery-project/recipe_images/Vegetable-curry-1582637

An easy veggie curry that makes a cheap and healthy meal. It uses basic storecupboard ingredients so is very quick and easy to cook. It's simple to make vegan too, just swap the yoghurt for a dairy-free alternative.

Each serving provides 335 kcal, 9g protein, 41g carbohydrate , 12.5g fat , 10g fi

Vegetable curry

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