Hoisin Vegetable Gravy (No Oil)
This Mixed Vegetable Curry with Coconut Milk is a flavorful and nutritious dish that is perfect for a healthy lunch or dinner. It's a vegan and gluten-free option, making it suitable for many dietary preferences. This dish is also low in calories and high in fiber, making it an ideal choice for anyone looking to lose weight or maintain a healthy diet. Coconut milk adds a rich and creamy texture to the dish while the vegetables provide essential vitamins and minerals.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
44 kcal
Protein
1 g
Carbs
8 g
Fat
0 g
Fiber
2 g
Ingredients
Broccoli
0.25 cup, chopped (50g)
Carrot
0.25 cup, chopped (50g)
Green Bell pepper
0.25 cup, chopped (50g)
Cumin Powder
0.5 tsp (1g)
Red chilli Powder
0.5 tsp (2.5g)
Chopped Onion
0.5 medium cup (80g)
Garlic paste
1 tsp (5g)
Grated Ginger
1 tsp (3g)
Coriander Powder
1 tsp (2g)
Plain Water
1 small cup (200g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Hoisin sauce
1 tsp (5g)
Instructions
Cooking Steps
In a non-stick pan, dry roast the chopped onions, carrots, and bell peppers over medium heat until they turn slightly brown.
Add minced garlic and ginger paste. Sauté until the vegetables are tender.
In a small bowl, mix hoisin sauce, cumin powder, coriander powder, and red chili powder with 2 tablespoons of water to form a smooth paste.
Add the prepared paste to the pan and stir well to coat the vegetables.
Add water and salt to taste. Stir well and bring to a boil.
Reduce heat and let the gravy simmer for 5-7 minutes until it thickens.
Garnish with fresh coriander leaves and serve hot.