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Vegetable Curry (Kreitzman

Vegetable Curry (Kreitzman recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 38.9
Dietary: Gluten-free, Vegan, Vegetarian
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
  • 2 lg Onions, cut into eighths
  • 2 1/2 cup Stock
  • 2 Cloves Garlic, crushed
  • 1 1/2 teaspoon Ground cumin
  • 1 1/2 teaspoon Ground coriander
  • 1/2 teaspoon Allspice
  • 1/2 teaspoon Ground turmeric
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Cayenne pepper (to taste, it
Directions
  1. 1
    Spread onion segments in a single layer in a heavy frying pan over moderate heat.
  2. 2
    Cook without stirring or adding liquid/fat for 7 to 10 minutes until onions are sizzling, speckled with dark amber, and beginning to stick.
  3. 3
    Add 1.5 cups of stock and deglaze the pan, stirring up the browned bits with a spoon as it bubbles.
  4. 4
    Stir in the garlic, cumin, coriander, allspice, turmeric, ginger, cayenne, peppers, carrots, and mushrooms.
  5. 5
    Reduce heat and simmer, stirring frequently, until the mixture is very thick and vegetables are frying in their own juices.
  6. 6
    Cook gently for a few more minutes to ensure spices lose any raw taste.
  7. 7
    Stir in the tomato puree.
  8. 8
    Cool slightly, then puree half the mixture in a blender and push it through a sieve.
  9. 9
    Combine the pureed mixture back with the unpureed vegetables in the pan.
  10. 10
    Add the potatoes and cauliflower to the pan and toss everything together well.
  11. 11
    Pour in additional stock to reach about one-third of the way up the sides of the pan.
  12. 12
    Squeeze lemon juice over the contents and season with salt.
  13. 13
    Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
  14. 14
    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.

Keywords: vegetable curry, indian food, vegan main, low fat, cumin, coriander, ginger, turmeric, cauliflower, potatoes, carrots, mushrooms, green beans, onion, garlic, simmered, healthy dinner, spiced vegetables, tomato puree, lemon juice
Read it online: https://www.chefs-mate.com/recipe/vegetable-curry-kreitzman/