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Vegetable Curry | Daily Dine

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Vegetable Curry

Vegetable Curry

This packs a serious flavour punch and is loaded with vegetables! I used plenty of variety, but feel free to use less. Just substitute based on volume rather than weight (because vegetable weight/density differs), and adjust the chilli and cayenne pepper to control spiciness, as well as using either mild or hot curry powder.

View original recipe on recipetineats.com

maincaribbean

0

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 5

Nutritional Information

Calories:259 kcal

Carbohydrate:42 g

Fat:8.8 g

Dietary Fiber:10 g

Protein:7.9 g

Saturated Fat:0.8 g

Sodium:844 mg

Sugar:17 g

Trans Fat:0.1 g

Unsaturated Fat:7.2 g

Ingredients

2 tbsp curry powder (, mild or hot (Note 1))

1 tsp All Spice powder

1 tsp nutmeg powder ((or 1/2 tsp freshly grated nutmeg))

1 1/2 tsp smoked paprika ((sub with sweet or ordinary paprika))

2 tsp dried thyme leaves ((or 3 tsp fresh thyme leaves))

1 tsp cumin powder

3/4 tsp cayenne pepper ((adjust to taste))

1 tsp pepper ((white or black))

3 tbsp cooking oil

1 large onion (, diced (brown, white, yellow))

1 large red chilli / cayenne pepper (, deseeded and finely sliced)

2 large garlic cloves (, minced)

1 large red capsicum / bell pepper * (, chopped into 1.7cm / 2/3" pieces (~1.5 cups))

800g/ 28 oz canned crushed tomato

2 cups (500 ml) vegetable or chicken broth

1 zucchini (, diced (~1 cup) *)

2 cups sweet potato * (, 1.5cm / 3/5" cubes (~225g/7.5oz))

2 cups cauliflower florets * (, small / medium (~180g/6oz))

3/4 cup frozen peas *

2 handfuls baby spinach (, optional (Note 2))

1/2 cup finely chopped coriander/cilantro ((leaves and stems), plus more for garnish)

Salt and pepper

Yoghurt ((plain or Greek))

Basmati rice

White rice

Instructions

Step 1
Heat oil in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add cayenne and cook until onion is translucent.
Step 2
Add Spice Mix and cook, stirring constantly, for 1 - 2 minutes until the spice is fragrant and wet. If too dry, add a tiny touch of water or oil.
Step 3
Add capsicum and zucchini, cook for 1 minute.
Step 4
Add tomato, broth, potato and cauliflower. Mix well, bring to simmer, cover, lower heat to medium.
Step 5
Simmer for 15 minutes or until potato is pretty soft, then remove lid and simmer for another 10 minutes+ until sauce is slightly thickened and potato is soft.
Step 6
Add peas, stir, cook for 2 minutes. Add coriander and spinach, stir until wilted.
Step 7
Season to taste until salt and pepper. Serve over basmati rice or plain white rice. Garnish with yoghurt and more coriander.