Indian Vegetable Curry

Indian Vegetable Curry
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Adobe Stock.

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
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 1/4 cups
  • Amount per serving Calories 150

  • Total Fat 5g
    • Saturated Fat 1.3g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 220mg
  • Total Carbohydrate 26g
    • Dietary Fiber 7g
    • Total Sugars 9g
  • Protein 4g
  • Potassium 630mg
  • Phosphorus 110mg

Choices/Exchanges: 1/2 Starch, 3 Nonstarchy vegetable, 1 Fat



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


  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.