Discover the vibrant flavors of South India with this quick and easy Vegetable Curry. Made with garlic oil and fresh ingredients, it's a deliciously healthy meal ready in just 15 minutes!
466 kcal
/serving
15 mins
Serves
4
Easy
Indian
Vegetarian
Gluten Free
Ingredients
- {'group': 'Main', 'item': '2 tbsp garlic oil'}
- {'group': 'Main', 'item': '1 onion, peeled, halved and sliced into half-moons'}
- {'group': 'Main', 'item': '1 green chilli, de-seeded and finely chopped'}
- {'group': 'Main', 'item': '2 cm fresh ginger, peeled and cut into fine strips'}
- {'group': 'Seasoning', 'item': 'pinch of sea salt flakes'}
- {'group': 'Seasoning', 'item': '1 tsp crushed chilli flakes'}
- {'group': 'Seasoning', 'item': '1 tsp turmeric'}
- {'group': 'Seasoning', 'item': '1 tsp ground cumin'}
- {'group': 'Seasoning', 'item': '1 tsp ground coriander'}
- {'group': 'Seasoning', 'item': '1 tsp ground ginger'}
- {'group': 'Sauce', 'item': '400 ml coconut milk'}
- {'group': 'Sauce', 'item': '600 ml vegetable stock'}
- {'group': 'Sauce', 'item': '1 tsp sugar'}
- {'group': 'Sauce', 'item': '1 tbsp tamarind paste'}
- {'group': 'Main', 'item': '350 g cauliflower, broken into florets'}
- {'group': 'Main', 'item': '350 g broccoli, broken into florets'}
- {'group': 'Main', 'item': '100 g fine beans, trimmed and halved'}
- {'group': 'Main', 'item': '125 g baby corn, halved'}
- {'group': 'Main', 'item': '150 g sugar snap peas'}
- {'group': 'Garnish', 'item': '2 tbsp chopped dill or coriander'}
Preparation
- Peel and slice the onion into half-moons.
- De-seed and finely chop the green chilli.
- Peel and cut the ginger into fine strips.
- Break the cauliflower and broccoli into florets.
- Trim and halve the fine beans and baby corn.
Cooking
- Heat the garlic oil in a large saucepan over medium heat.
- Add the onion and a pinch of salt, sauté until softened.
- Stir in the green chilli and ginger, cooking for 1 minute.
- Add the crushed chilli flakes, turmeric, cumin, coriander, and ground ginger, stirring well.
- Pour in the coconut milk, vegetable stock, sugar, and tamarind paste, mixing to combine.
- Bring to a boil, then add the cauliflower and broccoli.
- Cook for 10 minutes, then add the fine beans and baby corn.
- Continue cooking for 5 minutes, checking for tenderness.
- Finally, add the sugar snap peas and cook until heated through.
Plating & Serving
- Serve the curry hot, generously sprinkled with chopped dill or coriander.
- Accompany with plain rice or warmed Indian flatbread.
Notes
This curry is versatile and can be adjusted based on available vegetables. Ensure all vegetables are cooked to your desired tenderness before serving.
Suggested Sides
plain rice
Indian flatbread
Nutrition per Serving
466
Calories
15.1g
Protein
13% DV
45.1g
Carbs
15% DV
29.1g
Fat
37% DV
11.0g
Fiber
29% DV
10.5g
Sugars
135mg
Sodium
9% DV
| Health Labels | Vegan Vegetarian Pescatarian Dairy Free Gluten Free Wheat Free Egg Free Milk Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free Kosher |
| Allergen Info | Tree Nuts |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
