Easy Mixed Vegetable Curry
Veggies and chickpeas are simmered in a spiced tomato sauce and served atop basmati rice to make this super easy and incredibly delicious mixed vegetable curry.
Servings: 6
Calories: 392kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3-4 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- ½ to 1 serrano pepper, seeded and minced (optional - use less or leave it out for a milder version)
- 2 teaspoons garam masala, or to taste
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- 2 cups vegetable broth
- 1 medium baking potato, scrubbed and diced
- 3 cups cauliflower florets (1 small crown or ½ large)
- 2 medium carrots, chopped
- 1 (14 ounce or 400 gram) can crushed tomatoes
- 2 cups fresh green beans, cut into 2 inch pieces
- 1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
- Salt to taste
For Serving
- Fresh cilantro
- Cooked basmati rice
Instructions
- Coat the bottom of a large saucepan with olive oil and place it over medium heat.
- When the oil is hot, add the onion. Sweat the onion until it becomes soft and translucent, about 5 minutes.
- Add the garlic, ginger, serrano pepper, garam masala, coriander, cumin, turmeric, and black pepper. Cook the spices with the onion for about 1 minute, until the mixture becomes very fragrant, stirring constantly.
- Stir in the broth, potato, cauliflower and carrots. Stir a few times to incorporate. Raise the heat and bring the mixture to a boil.
- Lower the heat and allow pot to simmer for about 15 minutes.
- Stir in the tomatoes, green beans, and chickpeas. Bring the mixture back to a simmer and cover the pot.
- Allow the curry to simmer with the lid on for about 15 minutes, until the green beans are tender.
- Remove the lid and continue simmering the curry for a minute or two, to allow the sauce to thicken up, stirring occasionally.
- Remove the pot from heat and season the curry with salt to taste. Adjust any other seasonings to your liking.
- Divide onto plates and top with cilantro. Serve with basmati rice.
Nutrition
Calories: 392kcal | Carbohydrates: 61.8g | Protein: 18.9g | Fat: 9.4g | Saturated Fat: 1.3g | Sodium: 434mg | Potassium: 1144mg | Fiber: 18.2g | Sugar: 15g | Calcium: 120mg | Iron: 6.5mg