Mixed vegetable curry

mixed vegetable curry:

Ingredients

• 2 medium onions, chopped
• 3 cloves garlic, minced
• 1 medium ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (optional)
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1/2 cup coconut milk
• Salt and pepper, to taste
• 2 cups mixed vegetables (such as carrots, potatoes, peas, cauliflower, and bell peppers)
• Fresh cilantro, chopped (optional)

Instructions

1. Heat oil in a pan: Heat oil in a large pan over medium heat.
2. Soften the onions: Add the chopped onions and cook until softened, about 5 minutes.
3. Add the garlic and ginger: Add the minced garlic and grated ginger and cook for 1 minute.
4. Add the spices: Add the curry powder, cumin, turmeric, and cayenne pepper (if using) and cook for 1-2 minutes, stirring constantly.
5. Add the diced tomatoes and broth: Add the diced tomatoes and vegetable broth and bring the mixture to a simmer.
6. Add the coconut milk: Add the coconut milk and stir to combine.
7. Add the mixed vegetables: Add the mixed vegetables and cook until they are tender, about 10-15 minutes.
8. Season and serve: Season the curry with salt and pepper to taste. Serve hot, garnished with chopped fresh cilantro (if desired).

Tips and Variations

• Use a variety of vegetables to make the curry colorful and nutritious.
• Add some protein like chickpeas, tofu, or tempeh for added nutrition.
• Use different types of milk, such as almond or soy milk, for a non-dairy version.
• Experiment with different spices, such as garam masala or paprika, for added depth of flavor.
• Serve the curry with steamed rice, naan bread, or roti for a complete meal.

Nutrition Information (approximate)
Per serving:

• Calories: 250-300
• Fat: 10-12g
• Saturated fat: 2-3g
• Cholesterol: 0mg
• Sodium: 200-300mg
• Carbohydrates: 30-35g
• Fiber: 5-7g
• Sugar: 10-12g
• Protein: 10-12g

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