Equipment
- 1 Spatula
- 1 Bowl
- 1 Spoon
Ingredients
Vegetables
- 1⅓ cup frozen green beans
- ½ cup frozen peas
- 1 cup chopped cauliflower
- 1 cup chopped potatoes
- ⅓ cup chopped onion
- ½ cup chopped tomatoes
- 2 chopped green chili
Spices
- ½ tsp ground turmeric
- ½ tsp kashmiri red chili powder
- 1 tsp curry powder
Seasoning
- salt to taste
- 1 tsp grated ginger
- 2 cloves garlic; minced
Milk
- ½ cup coconut milk (Reduced fat)
Oil
- 1 tbsp olive oil or vegetable oil
Water
- 1 ½ cup warm water
Instructions
- Heat the oil in the pan.1 tbsp olive oil or vegetable oil
- After it's hot, add the potatoes and cook for 5-6 minutes until lightly brown.1 cup chopped potatoes
- Add the onion and sauté for a few minutes.⅓ cup chopped onion
- After that, add cauliflower and green chili and cook for three to five minutes.1 cup chopped cauliflower, 2 chopped green chili
- Add the curry powder, turmeric, salt, red Kashmiri chili powder, salt, ginger, and garlic to the pot and cook for 1-2 minutes until fragrant.½ tsp kashmiri red chili powder, 1 tsp curry powder, salt to taste, 1 tsp grated ginger, 2 cloves garlic; minced, ½ tsp ground turmeric
- After that, add tomatoes and combine everything well.½ cup chopped tomatoes
- Once tomatoes are mushy, add coconut milk and water. Bring the mixture to a simmer. Cover the pan with a lid and simmer it for 2 minutes.½ cup coconut milk (Reduced fat), 1 ½ cup warm water
- Add the mixed vegetables - peas and frozen green beans to the pan and stir to coat with the spices.1⅓ cup frozen green beans, ½ cup frozen peas
- Cover the pot and let the curry simmer for 10-12 minutes or until the vegetables are tender.
- Serve the vegetable curry over rice or with naan bread, and garnish with cilantro if desired.
The nutrition information provided is an estimate and may not be exact.
Nutrition
Calories: 279kcal | Carbohydrates: 36g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 197mg | Potassium: 952mg | Fiber: 10g | Sugar: 8g | Vitamin A: 882IU | Vitamin C: 53mg | Calcium: 95mg | Iron: 4mg
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𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!