Indian Vegetable Curry
This flavorful curry is packed with nutritious veggies! Serve this dish over brown rice or in lettuce cups.
-
- Prep time
- 20 min
-
- Cook time
- 20 min
-
- Servings
- 4 Servings
-
- Serving size
-
1 1/4 cups
Ingredients
-
small onion (chopped)
- 1
- 1
-
-
garlic (roughly chopped)
- 4 clove
- 4 clove
-
-
jalapeño pepper (seeded and chopped)
- 1
- 1
-
-
water
- 2 tbsp
- 2 tbsp
-
-
canola oil
- 1 tbsp
- 1 tbsp
-
-
sweet curry powder
- 2 tbsp
- 2 tbsp
-
-
sweet potato (peeled and cut into 1’ chunks)
- 1
- 1
-
-
carrot(s) (peeled and cut into 1-inch chunks)
- 2
- 2
-
-
red bell pepper (seeded and cut into 1-inch chunks)
- 1
- 1
-
-
fresh green beans (trimmed and snapped in half, (about 2 handfuls))
- 6 oz
- 170 g
-
-
green onion (scallion) (thinly sliced, (white and green parts))
- 4
- 4
-
-
unsweetened coconut milk beverage
- 1/2 cup
- 1/2 cup
-
-
low sodium vegetable broth
- 1 cup
- 1 cup
-
-
Cornstarch
- 1 tbsp
- 1 tbsp
-
-
chopped fresh cilantro
- 2 tbsp
- 2 tbsp
-
-
paprika
- 1 tsp
- 1 tsp
-
-
salt
- 1/2 tsp
- 1/2 tsp
-
-
black pepper
- 1/4 tsp
- 1/4 tsp
-
Recommended for You
-
Curry hindú de Vegetales
20 min20 min4 -
Trinidadian Curry Vegetables
20 min24 min4 -
Veggie Gumbo
20 min6
Directions
-
Puree the onion, garlic, jalapeno, and water in a blender or food processor to make a paste.
-
Add the oil to a wok or large sauté pan over high heat. Add the onion paste and curry powder to oil and sauté for 3-4 minutes, stirring constantly.
-
Add the sweet potatoes and carrots to the paste and sauté for 4-5 minutes, stirring constantly.
-
Add the red bell pepper, green beans, and scallions. Sauté for 2 minutes.
-
In a separate cup or bowl, whisk together the coconut milk beverage, vegetable broth, and cornstarch. Pour over the vegetables and bring to a boil. Reduce to a simmer. Simmer, covered, for 10 minutes.
-
Stir in the cilantro, paprika, salt (optional), and black pepper.