Vegetable Curry

Name: Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 potatoes, diced; 1 cauliflower, cut in florets; 200g frozen peas; 400ml coconut milk; 400g crushed tomatoes; 1 large onion, diced; 4 cloves garlic, minced; 2cm fresh ginger, minced; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp turmeric; 1 tsp garam masala; 3 tbsp vegetable oil; 1 handful fresh coriander

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

Fry onion in oil until golden, add garlic and ginger.

Add all spices and cook 2 minutes.

Add crushed tomatoes and cook 5 minutes.

Add potatoes and cauliflower, toss to coat in spices.

Add coconut milk and 200ml water, bring to simmer.

Cover and cook 20 minutes until vegetables are tender.

Add peas and cook 3 more minutes.

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

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★★★★★

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