Dry Curry with Plenty of Vegetables

Dry curry, also known as sukhi sabzi, is a popular dish in Indian cuisine. It is a flavorful and spicy dish that can be customized with a variety of vegetables.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.

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Medium

Dry Curry with Plenty of Vegetables

Cooking Method: Sautéing, Simmering Cuisine: Asian, Indian Courses: Lunch, Main Dish, Vegetarian Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 30 min Rest Time 10 min Total Time 1 hr

Servings: 4 Calories: 1200

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Onion
• 4 clove Garlic
• 1 teaspoon Ginger
• 150 gram Carrot
• 150 gram Bell pepper
• 200 gram Cauliflower
• 200 gram Potato
• 100 gram Green beans
• 100 gram Frozen peas
• 2 teaspoon Curry powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Red chili powder
• 1 teaspoon Salt
• 2 tablespoon Vegetable oil
• 1 cup Water

Instructions

1. Heat vegetable oil in a large pan.
2. Add chopped onion, garlic, and ginger. Sauté until onions are translucent.
3. Add the curry powder, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Stir well.
4. Add the chopped vegetables (carrot, bell pepper, cauliflower, potato, green beans, frozen peas) and mix until coated with the spices.
5. Add water, cover the pan, and simmer for 20 minutes or until the vegetables are tender.
6. Remove the lid and cook for an additional 5 minutes to evaporate any excess liquid.
7. Serve hot with rice or bread.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 35g12%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.