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Simple Vegetable Curry. - This simple vegetable curry is a delicious side dish. I usually serve it with some white rice, but any grain or legume will do. It's ready in 20 minutes!

Simple Vegetable Curry

  • Author: Simple Vegan Blog
  • Prep: 10 mins
  • Cook: 10 mins
  • Total: 20 mins
  • 4-6 1x
  • Main dish
  • Vegan, Asian

Servings 4-6 1x

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This simple vegetable curry is a delicious side dish. I usually serve it with some white rice, but any grain or legume will do. It’s ready in 20 minutes!

Ingredients

  • 2 cloves of garlic, minced
  • 1/2 chopped red onion
  • 1/2 chopped zucchini
  • 1 julienned red bell pepper
  • 1 julienned yellow bell pepper
  • 1 julienned carrot
  • 1 head of broccoli, chopped (discard the stem)
  • 1 14-ounce can coconut milk (400 ml)
  • 1/2 cup water (125 ml)
  • 1 tbsp tamari or soy sauce
  • 1 tbsp tahini (or extra virgin olive oil)
  • 1 tbsp curry powder
  • 1 tbsp cane, coconut or brown sugar
  • 1/4 tsp ginger powder
  • 1/8 tsp cayenne powder

Instructions

  1. Place all the ingredients in a frying pan, wok or saucepan, stir and bring it to a boil.
  2. Reduce heat to medium-high and cook for 10 to 15 minutes or until the veggies are cooked.
  3. We served the curry with some cooked white rice, raw red onion, fresh parsley and lime slices.
  4. Store the vegetable curry in a sealed container in the fridge for 3 to 4 days.

Notes

  • Use your favorite veggies or what’s in season.
  • You can sauté the veggies in some oil if you want.
  • Use salt instead of the tamari or soy sauce.
  • Any sweetener is okay.
  • Add any spices you like.

Nutrition

  • Serving Size: 1/6 of the recipe
  • Calories: 220
  • Sugar: 6.1 g
  • Sodium: 223.4 mg
  • Fat: 16.2 g
  • Saturated Fat: 12.8 g
  • Carbohydrates: 18 g
  • Fiber: 4.8 g
  • Protein: 6.1 g