Healthy Veggie Curry

🥘 Vegetable Curry (Serves 4)

Ingredients

Vegetables

• 1 cup cauliflower florets
• 1 cup carrots, sliced
• 1 cup green peas (fresh or frozen)
• 1 bell pepper, chopped
• 1 medium potato, diced (optional)

Sauce & Seasoning

• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• 2 tablespoons vegetable oil or coconut oil
• Salt & pepper, to taste
• Fresh cilantro, for garnish

Optional

• 1–2 green chilies, sliced (for heat)
• 1 teaspoon garam masala (for extra flavor)

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Instructions

1. Prep the vegetables
   Wash, peel, and chop all vegetables into bite-sized pieces.
2. Cook the aromatics
   Heat oil in a large pan or skillet over medium heat. Sauté onion for 2–3 minutes until soft. Add garlic and ginger, cooking another 30 seconds until fragrant.
3. Add spices
   Stir in curry powder, cumin, turmeric, and optional green chilies. Cook 1–2 minutes, stirring constantly.
4. Add vegetables
   Add cauliflower, carrots, bell pepper, peas, and potato (if using). StStir to coat the vegetables evenly with all the spices, letting them absorb the flavors for about a minute.
5. Add the coconut milk, pouring it over the vegetables. Bring everything to a gentle simmer, then cover the pan. Let it cook for 15–20 minutes until the vegetables are tender and the sauce has thickened.
6. Season the curry with salt, pepper, and garam masala if you like extra flavor. Give it a good stir so everything is well mixed. Just before serving, sprinkle fresh cilantro on top for a burst of color and freshness.
8. Serve your vegetable curry hot, alongside fluffy steamed rice, warm naan, or your favorite flatbread. Enjoy!