Indian Vegetable Curry

Indian Vegetable Curry
Summary

This flavorful curry is packed with nutritious veggies! Serve this dish over brown rice or in lettuce cups.

  • Prep time
    20 min
  • Servings
    4 Servings
  • Serving size
    1 ¼ cups
Dinner Foodie Main Dish Vegetarian High in Fiber Low Sodium Veggie Rich Indian
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 ¼ cups
  • Amount per serving Calories 145

  • Total Fat 5g
    • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 75mg
  • Total Carbohydrate 24g
    • Dietary Fiber 6g
    • Total Sugars 8g
  • Protein 3g
  • Potassium 540mg
Dinner Foodie Main Dish Vegetarian High in Fiber Low Sodium Veggie Rich Indian
Ingredients

Ingredients

  • small onion (chopped)
    1
  • garlic (roughly chopped)
    4 clove
  • jalapeño pepper (seeded and chopped)
    1
  • water
    2 tbsp
  • canola oil
    1 tbsp
  • sweet curry powder
    2 tbsp
  • sweet potato (peeled and cut into 1’ chunks)
    1
  • carrot(s) (peeled and cut into 1-inch chunks)
    2
  • red bell pepper (seeded and cut into 1-inch chunks)
    1
  • fresh green beans (trimmed and snapped in half, (about 2 handfuls))
    6 oz
  • green onion (scallion) (thinly sliced, (white and green parts))
    4
  • unsweetened coconut milk beverage
    1/2 cup
  • low sodium vegetable broth (low-sodium)
    1 cup
  • corn starch
    1 tbsp
  • cilantro (chopped)
    2 tbsp
  • paprika
    1 tsp
  • salt (optional)
    1/2 tsp
  • black pepper
    1/4 tsp
Directions

Directions

  1. Puree the onion, garlic, jalapeno, and water in a blender or food processor to make a paste.

  2. 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.

  3. Add the sweet potatoes and carrots to the paste and sauté for 4-5 minutes, stirring constantly.

  4. Add the red bell pepper, green beans, and scallions. Sauté for 2 minutes.

  5. 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.

  6. Stir in the cilantro, paprika, salt (optional), and black pepper.

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