Mixed Vegetable Curry Recipe
This Mixed Vegetable Curry recipe is a delicious mix of sweet potatoes, cauliflower, yellow onion, tomatoes, and chickpeas in a tasty curry sauce.
Servings: 4 Servings
Calories: 334kcal
Equipment
Ingredients
- 2 Tablespoons coconut oil
- 1 cup peeled and cubed sweet potato
- 1 cup chopped cauliflower
- 1/2 small yellow onion sliced
- 1 heaping tbsp Vindaloo curry powder
- 1 14 ounce can unsweetened coconut milk
- 1 14 ounce no salt added diced tomatoes, drained
- 1 14 ounce can chickpeas, drained and rinsed
- 1 teaspoon brown sugar
- Salt and Pepper
- Basmati rice and cilantro for serving
Instructions
- Heat the oil in a large pan over medium-high heat until shimmering.
- Add the sweet potato and sauté for 3 minutes.
- Turn the heat down to medium, then add the cauliflower, onion, and curry powder. Toss well and cook for 1 minute.
- Add the coconut milk and diced tomatoes. Stir well and allow it to come to a boil. Cover the pan, turn the heat down to low, and simmer for 10 minutes or until all vegetables are tender.
- Add the chickpeas and stir in the sugar. Taste and add salt and pepper as needed.
- Garnish with cilantro and serve over basmati rice.
Notes
To store Mixed Vegetable Curry, let it cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. You can also freeze it for up to 3 months.
To reheat, thaw it in the refrigerator overnight if frozen. Warm it on the stovetop over medium heat, stirring occasionally, or microwave it until heated through. Add a splash of water or coconut milk if the curry thickens.
Nutrition
Serving: 1serving | Calories: 334kcal | Carbohydrates: 16g | Protein: 3g | Fat: 31g | Saturated Fat: 27g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 43mg | Potassium: 476mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4720IU | Vitamin C: 17mg | Calcium: 37mg | Iron: 2mg
