Vegetable Curry
Vegetable Curry is ready in 35 minutes (20 hands-on) and has 664 kcal and 21 g of protein per serving. One serving costs about $2.01. Prices from Walmart, 2026.
- Total time
- 35 min
- Hands-on
- 20 min
- Calories
- 664 kcal
- Cost per serving
- $2.01
Ingredients (Serves: 2)
- Cauliflower300 g
- Potatoes240 g
- Carrots120 g
- Frozen peas100 g
- Chickpeas (can, drained)240 g
- Onion100 g
- Garlic10 g
- Fresh ginger10 g
- Curry powder10 g
- Coconut milk160 g
- Crushed tomatoes (can)160 g
- Olive oil16 g
- White rice (optional)120 g
- Fresh cilantro (optional)6 g
Method
If using rice, cook it in a pot of boiling water following the packet, about 12 minutes, then drain.
Meanwhile, warm the olive oil in a large pot and soften the chopped onion, garlic and ginger for 3 minutes.
Stir in the curry powder and cook for 30 seconds, then add the potato, carrot and cauliflower florets.
Add the crushed tomatoes and coconut milk, cover and simmer for 15 minutes, stirring occasionally.
Stir in the peas and chickpeas and simmer for 5 more minutes until the potato is tender.
Serve the curry over the rice, if using, scattered with cilantro.
Nutrition per serving
| Calories | 664 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 86 g |
| Sugars | 21 g |
| Fat | 30 g |
| Fiber | 23 g |
Plan your week with recipes like this
Cestio picks your meals for the whole week to fit your budget and diet, and writes the shopping list for your supermarket. Free for 3 days.
More recipes like this
Chickpeas with spinach and smoked tofu25 min · 589 kcal · $4.56
Potato and red lentil curry30 min · 739 kcal · $1.71
Lamb's lettuce salad with hummus, beetroot, aubergine and basil-walnut dressing30 min · 636 kcal · $3.81
Tofu curry with bell pepper and tomato40 min · 615 kcal · $3.65
Green tofu and zucchini curry40 min · 593 kcal · $3.66
Warm edamame salad with cauliflower and celery45 min · 450 kcal · $2.50