Indian Vegetable Curry

This flavorful curry is packed with nutritious veggies! Serve this dish over brown rice or in lettuce cups.

Prep Time: 20 minutes

Nutrition Facts

Serving Size: 1 ¼ cups

  • Calories 145
  • Carbohydrate 24 g
  • Protein 3 g
  • Fat 5.0 g
  • Saturated Fat 1.0 g
  • Sugars 8 g
  • Dietary Fiber 6 g
  • Cholesterol 0 mg
  • Sodium 75 mg
  • Potassium 540 mg

This Recipe Serves 4


1 small onion, chopped
4 cloves garlic, roughly chopped
1 jalapeno, seeded and chopped
2 tablespoons water
1 tablespoon canola oil
2 tablespoons sweet curry powder
1 sweet potato, peeled and cut into 1” chunks
2 carrots, peeled and cut into 1” chunks
1 red bell pepper, seeded and cut into 1” chunks
6 ounces (about 2 handfuls) fresh green beans, trimmed and snapped in half
4 scallions (white and green parts), thinly sliced
½ cup unsweetened coconut milk beverage
1 cup low sodium vegetable broth
1 tablespoon cornstarch
2 tablespoons chopped cilantro
1 teaspoon paprika
½ teaspoon salt (optional)
¼ teaspoon ground black pepper


  1. Puree the onion, garlic, jalapeno, and water in a blender or food processor to make a paste.
  2. 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.
  3. Add the sweet potatoes and carrots to the paste and sauté for 4-5 minutes, stirring constantly.
  4. Add the red bell pepper, green beans, and scallions. Sauté for 2 minutes.
  5. 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.
  6. Stir in the cilantro, paprika, salt (optional), and black pepper.

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