This vegetable curry isn’t just vegetarian — t’s vegan! Packed with hearty vegetables and warm spices, this curry is the perfect dish for meatless Mondays or any night of the week when meat is off the menu. Recipe developed by Food Network Kitchen.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons vegetable oil
- 4 green cardamom pods
- 1 1-inch piece cinnamon stick
- 1 whole clove
- 2 onions, thinly sliced
- Kosher salt
- 1 tablespoon grated fresh ginger
- 4 cloves garlic, grated
- 2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 teaspoon Kashmiri chili powder or hot paprika
- 1/2 teaspoon ground turmeric
- 3 small plum tomatoes, cut into wedges
- 1 13.5-ounce can full-fat coconut milk
- 1/2 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
- 1 small Chinese eggplant, cut into 1-inch chunks
- 2 cups cauliflower florets
- 1 serrano chile pepper, halved
- 1 cup halved green beans
- Cooked basmati rice, for serving
- Chopped fresh cilantro, for topping
Instructions
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the cardamom pods, cinnamon stick and clove and cook, stirring, until the whole spices are toasted, about 20 seconds.
- Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
- Add the tomatoes and cook, stirring, until they break down, 4 to 5 minutes. Stir in 1 1/4 cups water and the coconut milk. Add the potatoes, eggplant, cauliflower and serrano; season with 1/2 teaspoon salt. Bring to a boil, then reduce the heat to medium low; cover and simmer until the vegetables are tender, about 20 minutes.
- Add the green beans and simmer, uncovered, until tender, 5 minutes. Thin the curry with water, if necessary. Discard the serrano and season with salt. Serve with rice and top with cilantro.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 304 |
| Total Fat | 19 g |
| Saturated Fat | 13 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 779 mg |
| Serving Size | 1 of 6 servings |
| Calories | 304 |
| Total Fat | 19 g |
| Saturated Fat | 13 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 779 mg |
Reviews
So delicious! Very flavorful.