Gingered Vegetable Curry Recipe

Recipe By Slurrp

Gingered Vegetable Curry is a flavorful and nutritious vegetarian dish. It features a medley of colorful vegetables cooked in a fragrant curry sauce made with ginger, garlic, and spices. This recipe is easy to make and can be customized with your favorite vegetables. The combination of spices and aromatics creates a rich and satisfying curry that pairs well with rice or naan bread. This dish is perfect for a cozy dinner at home or for entertaining guests.

4.8
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3hr 30minstotal
3hr 30m.total
Gingered Vegetable Curry
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Ingredients for Gingered Vegetable Curry Recipe

  • 1/2 tablespoon Oil
  • 1/2 Onion, Diced
  • 1 tablespoon Grated Ginger
  • 1.50 cloves Cloves Of Garlic, Minced
  • 1 tablespoon Curry Powder
  • 1/2 teaspoon Ground Cumin
  • 1/4 teaspoon Ground Turmeric
  • 0.13 teaspoon Red Pepper Flakes
  • 2 cup Mixed Vegetables
  • 1/2 can Coconut Milk
  • 1/2 cup Vegetable Broth
  • 1/2 Juice Lime
  • As required Salt And Pepper To Taste

Directions: Gingered Vegetable Curry Recipe

Cooking Directions

  • STEP 1.Heat oil in a large skillet or pot over medium heat.
  • STEP 2.Add the onion, ginger, and garlic, and cook until softened and fragrant.
  • STEP 3.Add the curry powder, cumin, turmeric, and red pepper flakes, and cook for another minute.
  • STEP 4.Add the vegetables and stir to coat them in the spices.
  • STEP 5.Pour in the coconut milk and vegetable broth, and bring to a simmer.
  • STEP 6.Cover and cook for about 15-20 minutes, or until the vegetables are tender.
  • STEP 7.Stir in the lime juice and season with salt and pepper to taste.
  • STEP 8.Serve the gingered vegetable curry over rice or with naan bread.

Cooking Tips

  • Feel free to use any combination of vegetables you like, such as bell peppers, cauliflower, or sweet potatoes.
  • You can adjust the spiciness of the curry by adding more or less red pepper flakes.
  • For a creamier curry, you can stir in a tablespoon of coconut cream or yogurt at the end.

Storage and Serving

  • Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
  • To reheat, you can warm the curry in a pot over low heat or in the microwave.
  • Serve the gingered vegetable curry with steamed rice or naan bread for a complete meal.
Nutrition
value
695
calories per serving
36 g Fat17 g Protein74 g Carbs22 g FiberOther

Current Totals

  • Fat
    36g
  • Protein
    17g
  • Carbs
    74g
  • Fiber
    22g

MacroNutrients

  • Carbs
    74g
  • Protein
    17g
  • Fiber
    22g

Fats

  • Fat
    36g

Vitamins & Minerals

  • Calcium
    111mg
  • Iron
    8mg
  • Vitamin A
    809mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    143mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    29mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    164mg
  • Manganese
    3mg
  • Phosphorus
    288mg
  • Selenium
    17mcg
  • Zinc
    3mg
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 Slurrp