Spicy Mixed Vegetable Curry Recipe
A fiery, spice-loaded curry with a mix of fresh vegetables, cooked in a fragrant sauce until tender and delicious.
Ingredients
- Carrots – 1 cup sliced
- Cauliflower – 2 cups florets
- Bell peppers – 1 cup chopped
- Green beans – 1 cup trimmed
- Onion – 1 large chopped
- Garlic – 3 cloves minced
- Ginger – 1 tbsp grated
- Tomato puree – 1 cup
- Coconut milk – 1 cup
- Curry powder – 2 tbsp
- Chili powder – 1 tsp
- Turmeric – ½ tsp
- Cumin seeds – 1 tsp
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – 2 tbsp chopped
Instructions
- Heat oil in a pot, add cumin seeds, and let them sizzle.
- Sauté onion, garlic, and ginger until fragrant.
- Stir in curry powder, turmeric, and chili powder.
- Add tomato puree and cook for 5 minutes.
- Toss in vegetables, salt, and pepper; stir well.
- Pour in coconut milk, reduce heat, and simmer 25 minutes.
- Garnish with cilantro before serving.
Notes
Nutritional Values (per serving)
- Calories: 280
- Total Fat: 14 g
- Saturated Fat: 6 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 6 g
Vitamins & Minerals (per serving)
- Vitamin A: 45%
- Vitamin C: 40%
- Iron: 18%
- Folate: 20%
- Potassium: 22%
Additional Tips
- Add extra chili flakes if you enjoy sweat dripping down your face.
- Pair with rice or naan to balance the heat.
- Swap in seasonal veggies for endless variety.