Sweet Mixed Vegetables Curry
Sweet Mixed Vegetables Curry is a flavorful and nutrient-rich dish combining the natural sweetness of vegetables with aromatic Indian spices. This curry is low in calories, high in fiber, and packed with vitamins, making it perfect for weight management. It is light yet satisfying, keeping you full for longer. It pairs well with whole-grain roti, quinoa, or brown rice.
Nutrition Facts
Per serving
Energy
82 kcal
Protein
2 g
Carbs
16 g
Fat
3 g
Fiber
3 g
Ingredients
Carrot
0.25 cup, chopped (50g)
Sweet potato, pink skin
50 gms (50g)
Green Peas
0.25 small cup (25g)
Green Beans (Chopped)
0.25 small cup (25g)
Chopped Onion
0.5 small cup (50g)
Chopped Tomato
1 small cup (100g)
Coconut Milk
2 tbsp (30g)
Plain Water
1 small cup (200g)
Olive Oil
1 tsp (5g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Turmeric powder
0.25 tsp (1.25g)
Cumin Powder
1 tsp (2g)
Coriander Powder
1 tsp (2g)
Garam Masala
1 tsp (3g)
Red chilli Powder
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Cauliflower
0.5 cup, florets (100g)
Instructions
Preparation
-Wash, peel and cut sweet potato.
Cooking Steps
Heat oil in a non-stick pan or wok over medium heat.
Add the chopped onions and sauté until they turn golden brown.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Add the chopped tomatoes and cook until they soften and form a thick paste.
Stir in turmeric powder, cumin powder, coriander powder, garam masala, and red chili powder. Mix well.
Add the chopped vegetables (carrots, sweet potatoes, green beans, cauliflower, and green peas). Toss to coat the vegetables in the spices.
Pour in the coconut milk and water. Stir well and bring the curry to a gentle boil.
Cover the pan and simmer on low heat for 10-15 minutes, or until the vegetables are cooked but not mushy.
Season with salt to taste and garnish with fresh coriander leaves.
Serve hot.