Vegan Super Easy Indian Vegetable Curry Recipe | Yummly
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Vegan Super Easy Indian Vegetable Curry

STEPHANEPRUDHOMME
20Ingredients
40Minutes
370Calories
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Description

Ingredients

US|METRIC
4 SERVINGS
  • 2 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • 2 green chillies ( fresh, deseeded and chopped)
  • 1 bunch curry leaves
  • 2 onions (peeled and shredded)
  • 1/2 teaspoon ground coriander
  • 1 pinch cumin seeds ( ground)
  • 1/2 teaspoon Garam Masala
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon chilli powder
  • 6 tomatoes (chopped)
  • 2 sweet potatoes (peeled and cubed)
  • 2 potatoes ( , peeled and cubed)
  • 1 aubergine (cubed)
  • 100 milliliters coconut milk
  • 1 handful french beans
  • 1 handful peas
  • 1 handful okra ( , sliced)
  • sea salt
  • ground black pepper (freshly)
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    Directions

    1. Heat the oil in a pan and fry the mustard seeds for 2 to 3 minutes or until they start to pop.
    2. Add the chillies, curry leaves, onions, coriander, cumin seeds, garam masala, turmeric, and chilli powder. Stir and cook over a medium heat until the onion is soft. Stir in the chopped tomatoes.
    3. Add your potatoes and aubergine to the sauce. Pour in the coconut milk and cook until the potato is soft and cooked through. Throw in the beans, peas and okra. Season and cook for a few more minutes until tender, then serve with some nice fluffy rice.

    NutritionView More

    370Calories
    Sodium11% DV260mg
    Fat20% DV13g
    Protein20% DV10g
    Carbs20% DV59g
    Fiber56% DV14g
    Calories370Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol
    Sodium260mg11%
    Potassium1760mg50%
    Protein10g20%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate59g20%
    Dietary Fiber14g56%
    Sugars18g36%
    Vitamin A230%
    Vitamin C200%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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