Wonderful Veggie Curry

Bursting with vibrant flavors and packed with nutrient-rich ingredients, this Wonderful Veggie Curry is the ultimate comfort food for plant-based enthusiasts and curry lovers alike. Featuring a rainbow of fresh vegetables like zucchini, cauliflower, red bell pepper, and spinach, this one-pot dish is brought to life with a fragrant blend of spices, including turmeric, cumin, garam masala, and coriander. Simmered in a creamy coconut milk and tomato-based sauce, it delivers a perfect balance of warmth and richness. Ready in just 45 minutes, this vegetarian curry is a wholesome, easy-to-make weeknight dinner that pairs beautifully with steamed rice or warm naan bread. A sprinkle of fresh cilantro adds a zesty finishing touch to this hearty, healthy dish the whole family will love.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 medium red bell pepper, chopped
• 1 medium zucchini, diced
• 1 medium carrot, thinly sliced
• 2 cups cauliflower florets
• 2 cups baby spinach leaves
• 1 14-ounce can canned diced tomatoes
• 1 14-ounce can coconut milk
• 1 cup vegetable broth
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 0.5 teaspoon red chili powder (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

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

Step 4

Add the red bell pepper, zucchini, carrot, and cauliflower florets. Cook for 5 minutes, stirring occasionally.

Step 5

Sprinkle in the turmeric, cumin, coriander, garam masala, red chili powder (if using), salt, and black pepper. Stir to coat the vegetables evenly with the spices.

Step 6

Pour in the canned diced tomatoes, coconut milk, and vegetable broth. Stir well to combine.

Step 7

Bring the mixture to a gentle simmer, cover the pot, and let it cook for 15-20 minutes, or until the vegetables are tender.

Step 8

Stir in the baby spinach leaves and cook for an additional 2-3 minutes, until wilted.

Step 9

Taste and adjust seasoning if needed.

Step 10

Serve the veggie curry hot, garnished with fresh cilantro. Pair with steamed rice or naan for a complete meal.

Nutrition Facts

Serving size	(1905.2g)

Amount per serving	% Daily Value*
Calories	946.0

Total Fat 46.5g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 6.8g
Cholesterol 7.9mg	0%
Sodium 3675.0mg	0%
Total Carbohydrate 121.6g	0%
Dietary Fiber 28.5g	0%
Total Sugars 67.0g
Protein 21.3g	0%

Vitamin D 0IU	0%
Calcium 443.8mg	0%
Iron 13.0mg	0%
Potassium 3917.7mg	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: 42.3%

Protein: 8.6%

Carbs: 49.1%