Ingredients

 

Vegetable Curry

  • 2 1/2 cup green cabbage large diced
  • 1/2 onion sliced
  • 1 zucchini medium diced
  • 2 cups butternut squash medium diced
  • 1/2 head cauliflower sliced
  • 1 small broccoli sliced
  • 1 can pinto beans
  • 1 tbsp ginger minced
  • 1 tbsp garlic minced
  • 1 tbsp curry powder
  • 1 tbsp cumin
  • 1 tbsp tandoori spice
  • 1 tbsp sambal
  • 1 can coconut milk
  • 3 tbsp cilantro chopped
  • 3 tbsp ghee or olive oil and butter
  • salt to taste

Garnish

  • 1/2 oz micro cilantro

Nutritional information

Calories: 292kcalCarbohydrates: 23gProtein: 7gFat: 22gSaturated Fat: 17gCholesterol: 19mgSodium: 71mgPotassium: 978mgFiber: 6gSugar: 6gVitamin A: 5881IUVitamin C: 143mgCalcium: 134mgIron: 5mg
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 6 people

How to make vegetable curry

  • In a large,deep saute pan, add oil, butter, ginger, butternut squash, and a pinch of salt. Cook for 5 minutes and then add cabbage, cauliflower, broccoli, zucchini, garlic, and all the spices. Cook for another 5 minutes and then add the coconut milk and chili paste (if you have it).
    Cover and cook for another 5 minutes. Add the beans season everything salt and check the seasoning. All of the vegetables should be tender with a little bit of crunch (if you like that) If you want all the vegetables softer than cook for another few minutes. Place in a bowls with a little bit of sauce. Finish with a little chili powder and cilantro on top. Serve and enjoy!
    vegetable curry recipe

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