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Vegan Vegetable Curry

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Recipe by:

"This flavorful Indian vegetable curry is a treat on its own. Serve with warm parathas, chapati, naan, or rice. Perfect for curry night or meatless Mondays!"
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Ingredients

55 m servings 245 cals
Original recipe yields 6 servings

Directions

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  1. Combine green chile peppers, coconut, ginger, and garlic in the bowl of a food processor; grind into a paste.
  2. Heat oil in a large skillet over medium-high heat. Add curry paste and cook and stir for 1 to 2 minutes. Add onions, cauliflower, potatoes, peas, turmeric, and coriander. Season with salt. Cook until vegetables soften slightly, about 5 minutes. Cover with water and increase heat to high. Bring to a boil, reduce heat, and simmer until water has reduced and vegetables are tender, 25 to 30 minutes.
  3. Sprinkle with fresh cilantro and garam masala right before serving.
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Nutrition Facts


Per Serving: 245 calories; 6.1 g fat; 42.2 g carbohydrates; 8.5 g protein; 0 mg cholesterol; 134 mg sodium. Full nutrition

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