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Vegetable Curry

A quick and spicy vegetable curry featuring potatoes, cauliflower, and aromatic spices simmered in a savory stock.

VegetarianHealthyQuickVegetablesCurry

Estimated Nutrition

Per Serving Total
Calories 345.2 kcals 345.2 kcals
Carbohydrates 42.5 grams 42.5 grams
Fat 15.8 grams 15.8 grams
Protein 8.4 grams 8.4 grams
Cook Time
12 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Liquids
150
ml
Chicken Stock
hot; can substitute with vegetable stock
NutsSeeds
1
clove
Garlic
finely chopped
15
g
Curry Powder
medium heat
2.5
g
Chilli Flakes
OilsFats
15
ml
Vegetable Oil
Vegetables
0.5
piece
Onion
chopped
150
g
Potato
finely chopped
150
g
Cauliflower
cut into small florets

Steps

  • Heat the oil in a deep pan and sauté the onion over a medium heat for 3 minutes.
  • Add the potato, garlic, and curry powder and stir for 1 minute.
  • Pour in 150ml of hot chicken stock and simmer for 5 minutes.
  • Add 150g of cauliflower florets and cook for another 3 minutes.
  • Stir through the chilli flakes before serving.