7-minute Curry Vegetables that are healthy, delicious, and easy to make!

Whenever I need to throw together a quick and healthy meal, I turn to this 7-minute curry. The vegetables are delicious and filling, and the sauce is flavorful and perfect for topping rice or quinoa.

Start by heating a tablespoon of oil in a large skillet over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.

Next, add the bell pepper, broccoli, carrots, and chickpeas. Cook for 3 more minutes, stirring occasionally.

Finally, add the curry sauce and cook for 2 more minutes or until heated through. Serve with rice or quinoa and enjoy!

Ingredients: 1 tablespoon oil 1 onion chopped 1 minced garlic clove 1 red bell pepper chopped 1 cup small broccoli florets 3 carrots sliced into thin coins 1 can chickpeas drained and rinsed (14 oz) Curry Sauce: 1 tablespoons olive oil
2 minced garlic cloves
1 teaspoons grated ginger
1 tablespoons tomato paste
2 teaspoons mild yellow curry powder
1 teaspoons ground cumin 1/4 teaspoon turmeric powder 1 teaspoon salt optional 1/2 cup chicken broth store-bought or homemade) see notes)

This quick and easy curry vegetable recipe is perfect for a weeknight meal!

Ingredients:

1 tablespoon oil

1 onion, chopped

1 red bell pepper, chopped

1 carrot, chopped

2 cloves garlic, minced

1 teaspoon curry powder

1/2 teaspoon ground ginger

1 can (14.5 ounces) diced tomatoes, undrained -Add the vegetables to the hot oil and cook for about 5 minutes, until they start to soften. Add the garlic, curry powder and ginger and cook for 1 minute more.

-Stir in the tomatoes with their juice and bring to a simmer. Cook for about 10 minutes, until the vegetables are tender. Serve over cooked rice or couscous.  

This vegan curry vegetable dish is simple, healthy, and delicious!

Ingredients:

-1 tablespoon olive oil -1 onion, chopped -3 cloves garlic, minced -1 teaspoon ground cumin -1 teaspoon ground coriander -2 teaspoons curry powder -1 potato, diced -2 carrots, diced -1 bell pepper, diced -1 can chickpeas, drained and rinsed -1 cup vegetable broth -½ cup coconut milk -Salt and pepper to taste

Instructions:

1. Heat the oil in a large pot over medium heat. Add the onion, garlic, cumin, coriander, curry powder and potato. Cook for 5 minutes until the vegetables are softened. 2. Add the carrots, bell pepper and chickpeas and cook for another 5 minutes. 3. Pour in the vegetable broth and coconut milk and season with salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Serve hot with rice or naan bread. Enjoy!

A simple, yet flavorful, curry vegetable dish that everyone will love!

Ingredients:

1 tablespoon olive oil

1 white onion, diced

2 cloves garlic, minced

1 teaspoon cumin seeds

1 teaspoon ground coriander

3 cups vegetable broth or water

1 large carrot, chopped into 1-inch pieces

1 red bell pepper, chopped into 1-inch pieces

1 cup frozen green peas

2 tablespoons tomato paste

1 tablespoon curry powder (or more to taste)

Instructions:

Heat the olive oil in a large pot over medium heat. Add the onion, garlic, cumin seeds, and coriander. Cook until the vegetables are soft, stirring occasionally, about 5 minutes.

Add the broth or water and bring to a boil.

Stir in the carrot, bell pepper, green peas, tomato paste and curry powder. Return to a simmer and cook until the vegetables are tender, about 10 minutes.

Serve hot with rice or naan bread. Enjoy!

An easy and healthy curry vegetable dish that is perfect for any night of the week!

Ingredients: -1 onion, chopped -2 cloves garlic, minced -1 tbsp. olive oil -1 sweet potato, peeled and diced -1 large carrot, peeled and diced -1 red bell pepper, diced -1/2 cup frozen peas -1/2 cup frozen corn -3 cups vegetable broth -1 (14 oz.) can coconut milk -2 tsp. curry powder -1 tsp. ground ginger -Sea salt and black pepper to taste Optional toppings: Fresh cilantro Lime wedges Instructions: 1. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, garlic, sweet potato, carrot, and bell pepper. Cook for about 5 minutes until vegetables are slightly softened. 2. Add vegetable broth, coconut milk, curry powder, ginger, salt and pepper to the pot. Stir to combine. 3. Bring mixture to a simmer and cook for about 10 minutes until vegetables are tender. 4. Serve soup with fresh cilantro and lime wedges if desired. Enjoy!