Speedy Spicy Vegetable Curry

Bring bold flavors to your table in just 30 minutes with this Speedy Spicy Vegetable Curry, a vibrant and wholesome dish that's perfect for busy weeknights! Featuring a medley of fresh vegetables swimming in a luscious, spiced coconut milk sauce, this recipe is a fragrant symphony of cumin, coriander, turmeric, and garam masala. With a quick sauté and simmer process, it achieves maximum flavor with minimal effort. Whether served over steamed rice or paired with warm naan, this vegan-friendly curry is customizable to your spice preference and brims with cozy, comforting warmth. Garnished with fresh cilantro for a touch of brightness, it’s a must-try for lovers of quick, hearty, and healthy meals.

Nutriscore Rating: 81/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 3 pieces garlic cloves, minced
• 1 teaspoon ginger, grated
• 2 medium tomatoes, chopped
• 3 cups mixed vegetables (e.g., carrots, bell peppers, green beans), chopped
• 1 cup coconut milk
• 0.5 cup vegetable stock
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon chili powder (adjust to taste)
• 0.5 teaspoon garam masala
• 0.5 teaspoon salt
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

Heat the vegetable oil in a large skillet or pot over medium heat.

Step 2

Add the chopped onion and sauté until softened and translucent, about 3-4 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.

Step 4

Add the chopped tomatoes and cook until they soften and break down, about 5 minutes.

Step 5

Stir in the ground cumin, coriander, turmeric, chili powder, and garam masala. Cook the spices for 1-2 minutes to release their flavors.

Step 6

Add the chopped mixed vegetables and stir well to coat them in the spice mixture.

Step 7

Pour in the coconut milk and vegetable stock. Bring the mixture to a simmer.

Step 8

Season with salt and let the curry cook for 10-12 minutes, or until the vegetables are tender but still vibrant.

Step 9

Taste and adjust the seasoning as needed. If the curry is too thick, add a splash of vegetable stock or water to reach your desired consistency.

Step 10

Garnish with fresh cilantro and serve hot with steamed rice, naan, or flatbreads.

Nutrition Facts

Serving size	(1364.9g)

Amount per serving	% Daily Value*
Calories	696.8

Total Fat 30.8g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 17.2g
Cholesterol 0mg	0%
Sodium 1703.3mg	0%
Total Carbohydrate 104.2g	0%
Dietary Fiber 26.9g	0%
Total Sugars 53.9g
Protein 16.3g	0%

Vitamin D 0IU	0%
Calcium 325.3mg	0%
Iron 9.5mg	0%
Potassium 2546.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.5%

Protein: 8.6%

Carbs: 54.9%