Name: Vegetable Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5
Ingredients: Spice Mix:; 2 tbsp curry powder , mild or hot (Note 1); 1 tsp All Spice powder; 1 tsp nutmeg powder (or 1/2 tsp freshly grated nutmeg); 1 1/2 tsp smoked paprika (sub with sweet or ordinary paprika); 2 tsp dried thyme leaves (or 3 tsp fresh thyme leaves); 1 tsp cumin powder; 3/4 tsp cayenne pepper (adjust to taste); 1 tsp pepper (white or black); Curry:; 3 tbsp cooking oil; 1 large onion , diced (brown, white, yellow); 1 large red chilli / cayenne pepper , deseeded and finely sliced; 2 large garlic cloves , minced; 1 large red capsicum / bell pepper * , chopped into 1.7cm / 2/3" pieces (~1.5 cups); 800g/ 28 oz canned crushed tomato; 2 cups (500 ml) vegetable or chicken broth; 1 zucchini , diced (~1 cup) *; 2 cups sweet potato * , 1.5cm / 3/5" cubes (~225g/7.5oz); 2 cups cauliflower florets * , small / medium (~180g/6oz); 3/4 cup frozen peas *; 2 handfuls baby spinach , optional (Note 2); 1/2 cup finely chopped coriander/cilantro (leaves and stems), plus more for garnish; Salt and pepper; Yoghurt (plain or Greek); Serving - choose:; Basmati rice; White rice

* These vegetables can be substituted with any vegetables or choice. Measure by cup volume rather than weight. It is 7 - 8 cups in total. Once cooked, it shrinks.

1. Curry powder - I use Clives of Indian Curry Powder (sold at Woolworths and Coles in Australia). Any curry powder will be suitable for this recipe. Mild or hot - up to you!

2. Spinach - I add this to cram even more veggies into this curry. It can be omitted or substituted with English spinach, finely sliced silverbeet, kale or even cabbage.

3.Recipe is a low carb version of thisChickpea and Potato Curry(Chana Aloo Curry) I've also shared which is a reader favourite! It’s a Caribbean curry from Trinidad, but it tastes very similar to Indian curries. It isslightly modified from thisCurry Channa and Aloorecipe fromImmaculate Bites, a fantastic African/Caribbean food site.

4. Storage -Keeps for 5 days in the fridge, or freeze for months, freezes 100% perfectly! Thaw then reheat.

5. Nutrition is for around 1 1/2 cups of curry, assuming this serves 6. Excludes rice (I often serve this without rice).

Vegetable Curry

Ingredients

Spice Mix

Curry

Serving - Choose

Steps

Notes

Nutrition Facts