livewellclinics - Chronic Fatigue
Print Recipe
5 from 1 vote

Vegetable Curry

A simple and versatile vegetable curry that is perfect for an easy weeknight meatless meal.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 6
Calories: 354kcal

Ingredients

  • 2 Lg Carrots peeled and sliced
  • 2 Cup Pumpkin peeled and cubed (seeds discarded)
  • 2 Cup Broccoli Florets
  • 1 Red capsicum seeded and diced
  • 1 Zucchini chopped
  • 1 Red Onion peeled and chopped
  • 1 1/2 Cup Canned chickpeas drained and rinsed
  • 1 Tbsp olive oil
  • 1 Tbsp Curry Powder
  • 2 Tbsp Fresh Ginger peeled and finely grated
  • 4 Garlic Cloves minced
  • 1 tsp Cumin seeds
  • 1 1/2 tsp Turmeric powder
  • 1/3 Cup Vegetable Stock
  • 2 Tbsp Lemon Juice freshly squeezed

To Serve

  • Steamed rice
  • Fresh coriander
  • Lemon or lime wedges

Instructions

  • In a large steaming basket (with lid on) over boiling water, steam the carrots and pumpkin for 5 minutes.
  • Add the broccoli florets, chopped capsicum, zucchini and red onion and steam for a further 5 minutes.
  • Add the chickpeas, continue to steam for 3 – 5 minutes or until all vegetables are just tender-crisp.
  • Meanwhile in a non-stick fry pan, heat the oil over medium heat and cook the curry powder, ginger, garlic, turmeric and cumin seeds, stirring often for 2 minutes.
  • Add stock and lemon juice and simmer, uncovered for 2 minutes.
  • Add in the vegetables and toss through with the curry sauce.
  • Serve over hot rice and Sprinkle with some fresh coriander and a squeeze of fresh lemon or lime juice.

Nutrition

Calories: 354kcal | Carbohydrates: 59g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 426mg | Potassium: 864mg | Fiber: 9g | Sugar: 8g | Vitamin A: 229% | Vitamin C: 147% | Calcium: 9% | Iron: 24%