Name: Vegetable Curry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 tsp ginger powder; 6 oz fresh spinach; 2 TBSP curry powder; 2 cups diced sweet potato, white potato, or butternut squash; 1/8 tsp cayenne pepper; 3 cups broccoli florets; 3 cups cauliflower florets; 2 TBSP cornstarch or arrowroot starch; 1 tsp salt; 1 can chickpeas, drained; 1 onion, chopped; 2 cloves garlic, minced; 1 cup frozen peas; 1 can diced tomatoes, undrained; 2 cups vegetable broth

Vegetable Curry

What vegetables can I use for Vegetable Curry?

Do I need any special equipment to make Vegetable Curry?

Can I substitute ingredients in Vegetable Curry?

How can I adjust the consistency of Vegetable Curry?

What are some common mistakes to avoid when making Vegetable Curry?

How should I store Vegetable Curry leftovers?

No coconut milk, no curry paste. Just an amazing way to eat a ton of vegtables.

Vegetarian

Mediterranean

Vegan

Gluten Free

Lactose Free

Seasonings

gram

ground ginger

Fresh Vegetables

spinach

curry powder

sweet potato cubes

cayenne pepper

broccoli florets

cauliflower florets

Flour & Meal

cornstarch

salt

Beans & Legumes

garbanzo beans

onion

garlic

Canned Vegetables

green peas

diced tomatoes

Stocks & Broths

milliliter

vegetable broth

Selenium

Minerals

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin C

Vitamins

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Vitamin A

Lycopene

Calcium

Vitamin K

Alpha-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

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Autumn Medley Vegetable Curry

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