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Vegan Vegetable Curry

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"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

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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.

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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