Veggie Curry
5/5
Veggie curry is a flavorful and nutritious dish that incorporates a variety of vegetables cooked in aromatic spices. It is a versatile recipe that allows you to use any vegetables of your choice, making it a great way to pack in the nutrients and add variety to your meals.
This veggie curry is packed with essential vitamins, minerals, and dietary fiber from the assortment of vegetables used. It is low in calories and can be a wholesome and satisfying meal option, especially when paired with whole grains like roti or rice.
INGREDIENTS
- 2 cups mixed vegetables (such as carrots, potatoes, peas, beans, cauliflower), chopped
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala powder
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
- 2 tablespoons cooking oil
INSTRUCTIONS
- Heat oil in a large pan or pot over medium heat. Add cumin seeds and let them splutter.
- Add the chopped onions and sauté until they turn translucent.
- Add minced garlic, grated ginger, and slit green chilies. Sauté for a minute until the raw smell disappears.
- Add the chopped tomatoes and cook until they become soft and mushy.
- Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for a minute.
- Add the mixed vegetables to the pot and stir to coat them with the spice mixture.
- Pour enough water to cover the vegetables, cover the pot, and simmer until the vegetables are cooked through and tender.
- Once the vegetables are cooked, sprinkle garam masala powder and mix well. Cook for another minute to allow the flavors to blend.
- Turn off the heat and garnish with freshly chopped coriander leaves.
- Serve the veggie curry hot with roti, rice, or any bread of your choice.
TIPS
- Feel free to use a mix of your favorite vegetables or whatever is available to you. You can include carrots, potatoes, peas, beans, cauliflower, bell peppers, or any other veggies of your choice.
- To enhance the flavor, you can add a teaspoon of ghee (clarified butter) or coconut milk towards the end of cooking.
- If you prefer a creamier curry, you can blend some of the cooked vegetables and spices to create a thick sauce before adding them back to the pot.
- Garnish the curry with fresh coriander leaves to add freshness and aroma.
- Adjust the spice level by increasing or decreasing the amount of red chili powder or green chilies.
- Serve the veggie curry with whole wheat roti, brown rice, or quinoa for a balanced meal.
NUTRITION VALUE
- Calories: 150-200 kcal
- Protein: 4-6 grams
- Fat: 8-10 grams
- Carbohydrates: 15-20 grams
- Fiber: 4-6 grams
