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Healthy Vegetable Curry

A delightful blend of vibrant vegetables simmered in rich coconut milk and aromatic spices, making it a perfect comfort food for family gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
Vegetables
  • 2 carrots, diced
  • 1 bell pepper, chopped
  • 1 zucchini, diced
  • 1 cup green beans, cut
Curry Components
  • 1 can chickpeas, drained and rinsed
  • 1 can coconut milk
  • 2 tablespoons curry powder
  • to taste salt
Garnish
  • to taste fresh cilantro for garnish

Method
 

Cooking
  1. In a large pot, heat the vegetable oil over medium heat.
  2. Add the chopped onion and sauté for about 3-4 minutes or until softened. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
  3. Toss in the diced carrots, bell pepper, zucchini, and green beans. Stir well and cook for around 5-7 minutes, allowing the vegetables to soften slightly.
  4. Mix in the drained chickpeas and curry powder. Make sure everything is well-coated!
  5. Pour in the coconut milk, and stir to combine. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
  6. Let the curry simmer for about 15 minutes, stirring occasionally. Season with salt to taste.
  7. Once the vegetables are tender, remove from heat. Garnish with fresh cilantro before serving over rice or with naan.

Notes

Feel free to swap in any favorite vegetables you have on hand. Store in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop.