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Vegetable Curry
A warming mixed vegetable curry with coconut milk, ginger and aromatic spices — quick and deeply satisfying.
Total time
45 min
Prep
15 min
Cook
30 min
Difficulty
easy
Cuisine
Vegetarian
vegetarianvegangluten-free
Ingredients
2potatoes, diced
1cauliflower, cut in florets
200gfrozen peas
400mlcoconut milk
400gcrushed tomatoes
1large onion, diced
4 clovesgarlic, minced
2cmfresh ginger, minced
2 tspground cumin
2 tspground coriander
1 tspturmeric
1 tspgaram masala
3 tbspvegetable oil
1 handfulfresh coriander
Instructions
1
Fry onion in oil until golden, add garlic and ginger.
2
Add all spices and cook 2 minutes.
3
Add crushed tomatoes and cook 5 minutes.
4
Add potatoes and cauliflower, toss to coat in spices.
5
Add coconut milk and 200ml water, bring to simmer.
6
Cover and cook 20 minutes until vegetables are tender.
7
Add peas and cook 3 more minutes.
8
Scatter with coriander and serve with rice or naan.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
416
Protein
7.3g
Fat
34.9g
Carbs
24.3g
Fiber
7.8g
Sodium
33mg
Reviews
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★★★★★
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