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Indian Vegetable Curry
20 min prep time
20 min cook time
4servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Adobe Stock
How to Make Indian Vegetable Curry
This flavorful curry is packed with nutritious veggies! Serve this dish over brown rice or in lettuce cups.
20 min prep time
20 min cook time
4servings
1 1/4 cups
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Step-By-Step Instructions:
- Puree the onion, garlic, jalapeno, and water in a blender or food processor to make a paste.
- Add the oil to a wok or large sauté pan over high heat. Add the onion paste and curry powder to oil and sauté for 3-4 minutes, stirring constantly.
- Add the sweet potatoes and carrots to the paste and sauté for 4-5 minutes, stirring constantly.
- Add the red bell pepper, green beans, and scallions. Sauté for 2 minutes.
- In a separate cup or bowl, whisk together the coconut milk beverage, vegetable broth, and cornstarch. Pour over the vegetables and bring to a boil. Reduce to a simmer. Simmer, covered, for 10 minutes.
- Stir in the cilantro, paprika, salt (optional), and black pepper.
Nutrition facts
4 Servings
-
Serving Size
1 1/4 cups
- Amount per serving Calories 150
-
Total Fat
5g
- Saturated Fat 1.3g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 220mg
-
Total Carbohydrate
26g
- Dietary Fiber 7g
- Total Sugars 9g
- Protein 4g
- Potassium 630mg
- Phosphorous 110mg
Ingredients
small onion (chopped)
1
garlic (roughly chopped)
4 clove
jalapeño pepper (seeded and chopped)
1
water
2 tbsp
canola oil
1 tbsp
sweet curry powder
2 tbsp
sweet potato (peeled and cut into 1’ chunks)
1
carrot(s) (peeled and cut into 1-inch chunks)
2
red bell pepper (seeded and cut into 1-inch chunks)
1
fresh green beans (trimmed and snapped in half, (about 2 handfuls))
6 oz
green onion (scallion) (thinly sliced, (white and green parts))
4
unsweetened coconut milk beverage
1/2 cup
low sodium vegetable broth
1 cup
Cornstarch
1 tbsp
chopped fresh cilantro
2 tbsp
paprika
1 tsp
salt
1/2 tsp
black pepper
1/4 tsp
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