Indian Curried Vegetables Recipe

Name: Indian Curried Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon peanut oil; 2 teaspoons mustard seeds; 2 teaspoons coriander seeds crushed; 1 teaspoon garlic chopped fresh; 1 teaspoon gingerroot chopped fresh; 1 teaspoon lemon grass chopped fresh, or lemon zest; 1/2 cup cremini mushrooms sliced; shiitake mushrooms; 1/2 cup yellow bell pepper sliced; 1/2 cup carrots sliced and blanched; 3/4 tablespoon curry powder or to taste; 1 tablespoon paprika; 1/2 cup white wine; 1/2 cup fat reduced coconut milk; 1/2 cup tomato sauce; 1/2 cup canned chickpeas rinsed and drained; 1/2 cup sugar snap peas; 1/8 teaspoon cayenne or to taste; 1 teaspoon tamari sauce; 1 tablespoon cilantro fresh minced; 1/2 cup jasmine rice cooked

Servings: persons

1 tablespoon peanut oil
2 teaspoons mustard seeds
2 teaspoons coriander seeds crushed
1 teaspoon garlic chopped fresh
1 teaspoon gingerroot chopped fresh
1 teaspoon lemon grass chopped fresh, or lemon zest
1/2 cup cremini mushrooms sliced
shiitake mushrooms
1/2 cup yellow bell pepper sliced
1/2 cup carrots sliced and blanched
3/4 tablespoon curry powder or to taste
1 tablespoon paprika
1/2 cup white wine
1/2 cup fat reduced coconut milk
1/2 cup tomato sauce
1/2 cup canned chickpeas rinsed and drained
1/2 cup sugar snap peas
1/8 teaspoon cayenne or to taste
1 teaspoon tamari sauce
1 tablespoon cilantro fresh minced
1/2 cup jasmine rice cooked

1
Heat oil in saute pan over medium-low heat; add mustard arid coriander seeds.
2
Saute until seeds pop, being careful not to burn, about 1 minute. Add garlic, gingerroot and lemon grass or zest; saute until aromatic, about 1 minute. Add mushrooms, bell peppers and carrots; saute until tender. Add curry and paprika; stir to coat vegetables. Add wine; stir to deglaze pan. Add coconut milk, tomato sauce, chickpeas, snap peas and cayenne; continue simmering.
3
Reduce sauce to desired consistency. Stir in tamari or soy sauce and cilantro.
4
Serve over jasmine rice.

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 tablespoon peanut oil, 2 teaspoons mustard seeds, 2 teaspoons coriander seeds crushed, 1 teaspoon garlic chopped fresh, and more.

Yes, Indian Curried Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Curried Vegetables

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