Curried Indian Vegetables Recipe

Recipe By The Spruce Eats

If you like indian food spices such as curry or ginger, you'll love this vegan recipe of mixed carrots, peas, and potatoes simmered in a generous amount of aromatic indian spices, including cardamom, cumin, cinnamon, ginger, and turmeric with a bit of cayenne pepper. Make it a full meal by serving this simple mixed vegetable curry dish alongside plain steamed white rice and adding a side green salad. Alternatively, keep the indian theme and serve it alongside some homemade naan (indian flatbread).

4.8
21 Rating -
Rate
35minstotal
10minsPrep
25minsCook
35m.total
10m.Prep
25m.Cook
Curried Indian Vegetables
plan
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ingredients serve

Ingredients for Curried Indian Vegetables Recipe

  • 0.33 tablespoon Vegetable Oil
  • 0.33 tablespoon Vegan margarine
  • 0.67 Cloves Garlic
  • 1/4 teaspoon Cinnamon
  • 0.17 teaspoon Ground cardamom
  • 1/2 teaspoon Ground Cumin
  • 1/4 teaspoon Turmeric
  • 0.67 teaspoon Ground ginger
  • 0.17 teaspoon Cayenne pepper
  • 0.67 Onions
  • 1.33 Tomatoes
  • 1 Carrots
  • 0.33 cup Peas
  • 0.67 Potatoes
  • 0.08 teaspoon Salt
Nutrition
value
304
calories per serving
9 g Fat10 g Protein44 g Carbs15 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    10g
  • Carbs
    44g
  • Fiber
    15g

MacroNutrients

  • Carbs
    44g
  • Protein
    10g
  • Fiber
    15g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    140mg
  • Iron
    4mg
  • Vitamin A
    3968mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    129mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    117mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    122mg
  • Manganese
    3mg
  • Phosphorus
    178mg
  • Selenium
    3mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By The Spruce Eats