This Vegetable Curry is a wholesome, aromatic dish that highlights the natural sweetness of fresh vegetables balanced by warm spices like cumin, coriander, and ginger. The cooking method involves dry-roasting onions to create a rich, caramelized base without added fats, resulting in a deeply flavorful sauce. Key ingredients include carrots, mushrooms, cauliflower, and potatoes, all simmered until tender. The addition of tomato puree and lemon juice brightens the profile, while cayenne provides a gentle kick. Perfect for a satisfying weeknight dinner or as part of a meal prep routine, this curry improves in flavor when reheated. It is naturally vegan and low in fat, making it a healthy yet comforting choice for the whole family.
Vegetable Curry (Kreitzman
Description
This Vegetable Curry is a wholesome, aromatic dish that highlights the natural sweetness of fresh vegetables balanced by warm spices like cumin, coriander, and ginger. The cooking method involves dry-roasting onions to create a rich, caramelized base without added fats, resulting in a deeply flavorful sauce. Key ingredients include carrots, mushrooms, cauliflower, and potatoes, all simmered until tender. The addition of tomato puree and lemon juice brightens the profile, while cayenne provides a gentle kick. Perfect for a satisfying weeknight dinner or as part of a meal prep routine, this curry improves in flavor when reheated. It is naturally vegan and low in fat, making it a healthy yet comforting choice for the whole family.Ingredients
Directions
-
Spread onion segments in a single layer in a heavy frying pan over moderate heat.
-
Cook without stirring or adding liquid/fat for 7 to 10 minutes until onions are sizzling, speckled with dark amber, and beginning to stick.
-
Add 1.5 cups of stock and deglaze the pan, stirring up the browned bits with a spoon as it bubbles.
-
Stir in the garlic, cumin, coriander, allspice, turmeric, ginger, cayenne, peppers, carrots, and mushrooms.
-
Reduce heat and simmer, stirring frequently, until the mixture is very thick and vegetables are frying in their own juices.
-
Cook gently for a few more minutes to ensure spices lose any raw taste.
-
Stir in the tomato puree.
-
Cool slightly, then puree half the mixture in a blender and push it through a sieve.
-
Combine the pureed mixture back with the unpureed vegetables in the pan.
-
Add the potatoes and cauliflower to the pan and toss everything together well.
-
Pour in additional stock to reach about one-third of the way up the sides of the pan.
-
Squeeze lemon juice over the contents and season with salt.
-
Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
-
Stir in the green beans and continue simmering for 5 minutes more, or until all vegetables are tender.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 38.9kcal
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.5mg1%
- Sodium 3.7mg1%
- Total Carbohydrate 7.6g3%
- Dietary Fiber 2.2g9%
- Sugars 2.2g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
