Indian Vegetable Curry Recipe

Name: Indian Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 lbs potatoes, peeled and diced; 2 cups small broccoli florets; 1/4 cup sliced almonds; 3 tbsp vegetable oil; 1 None zucchini, thinly sliced; 1 None onion, finely diced; 1 clove garlic, crushed; 1 None jalapeno pepper, sliced; 1 None red bed pepper, seeded and sliced; 2 cups vegetable broth; 1 can light coconut milk (13.5 oz); 2 tsp garam masala or curry powder; 1 tsp turmeric; 1 tsp green or yellow curry paste; 2 tbsp cornstarch

Servings: persons

1 1/4 lbs potatoes, peeled and diced
2 cups small broccoli florets
1/4 cup sliced almonds
3 tbsp vegetable oil
1 None zucchini, thinly sliced
1 None onion, finely diced
1 clove garlic, crushed
1 None jalapeno pepper, sliced
1 None red bed pepper, seeded and sliced
2 cups vegetable broth
1 can light coconut milk (13.5 oz)
2 tsp garam masala or curry powder
1 tsp turmeric
1 tsp green or yellow curry paste
2 tbsp cornstarch

1
Cook the potatoes and broccoli in separate saucepans of boiling salted water for 3-4 mins. Drain well and set aside. Meanwhile, toast the almonds in a dry saucepan for 1-2 mins, stirring often, until golden. Remove from the pan. Add the oil to the pan and heat over medium heat. Add the potatoes and zucchini and cook for 3-4 mins.
2
Add the onion, garlic, jalapeno, bell pepper and broccoli to the pan and cook for 3-4 mins. Pour in the broth and coconut milk, then stir in the garam masala and turmeric. Stir in the curry paste and cook for 6-7 mins. Mix the cornstarch with a little water, stir into the pan and simmer for 2-3 mins until thickened. Divide the curry among four bowls, sprinkle with the toasted almonds and serve.

433

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 15 ingredients. The key ingredients include: 1 1/4 lbs potatoes, peeled and diced, 2 cups small broccoli florets, 1/4 cup sliced almonds, 3 tbsp vegetable oil, and more.

Yes, Indian Vegetable Curry falls under the Soups & Stews 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 Vegetable Curry

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