Zero Oil Mixed Vegetable Curry Recipe

Recipe By Slurrp

Zero Oil Mixed Vegetable Curry is a healthy and flavorful dish made with a variety of vegetables cooked in a delicious and aromatic curry sauce. This recipe is perfect for those who are looking for a low-fat and oil-free option without compromising on taste. The vegetables are cooked to perfection, retaining their natural flavors and textures. Serve this nutritious curry with rice or roti for a satisfying and guilt-free meal.

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30minstotal
30m.total
Zero Oil Mixed Vegetable Curry
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Ingredients for Zero Oil Mixed Vegetable Curry Recipe

  • 1/4 cup Cauliflower Florets
  • 1/4 cup Carrot, Sliced
  • 1/4 cup Green Beans, Chopped
  • 1/4 cup Bell Peppers, Diced
  • 1/4 cup Peas
  • 1/2 Tomatoes, Chopped
  • 1/4 Onion, Chopped
  • 1/4 inch Ginger, Grated
  • 3/4 cloves Cloves Garlic, Minced
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Cumin Powder
  • 1/4 teaspoon Coriander Powder
  • As required Salt To Taste
  • as per your need Fresh Coriander Leaves For Garnish

Directions: Zero Oil Mixed Vegetable Curry Recipe

Cooking Directions

  • STEP 1.Start by preparing the vegetables. Wash and chop them into bite-sized pieces.
  • STEP 2.In a large pan, add the chopped vegetables along with some water. Cover and cook on medium heat until the vegetables are tender.
  • STEP 3.Meanwhile, prepare the curry sauce. In a blender, add tomatoes, onions, ginger, garlic, and spices. Blend until smooth.
  • STEP 4.Once the vegetables are cooked, add the curry sauce to the pan. Stir well to combine.
  • STEP 5.Cover the pan and let the curry simmer for a few minutes to allow the flavors to meld together.
  • STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.
  • STEP 7.Cooking Tips: You can customize the vegetables according to your preference. Add spices like turmeric, cumin, and coriander powder for extra flavor. For a creamier texture, you can add a tablespoon of yogurt or coconut milk to the curry sauce.
  • STEP 8.Storage and Serving: Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving. Serve the curry with steamed rice or freshly baked roti for a complete meal.

Cooking Tips

  • You can customize the vegetables according to your preference.
  • Add spices like turmeric, cumin, and coriander powder for extra flavor.
  • For a creamier texture, you can add a tablespoon of yogurt or coconut milk to the curry sauce.

Storage and Serving

  • Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat before serving.
  • Serve the curry with steamed rice or freshly baked roti for a complete meal.
Nutrition
value
223
calories per serving
13 g Fat6 g Protein20 g Carbs13 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    6g
  • Carbs
    20g
  • Fiber
    13g

MacroNutrients

  • Carbs
    20g
  • Protein
    6g
  • Fiber
    13g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    185mg
  • Iron
    5mg
  • Vitamin A
    5706mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    94mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    45mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    108mg
  • Manganese
    1mg
  • Phosphorus
    148mg
  • Selenium
    14mcg
  • Zinc
    1mg
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