Quick and easy Curry Vegetables that are perfect for a weeknight dinner!

I always love a good curry, especially when it comes to quick and easy weeknight dinners. This recipe is full of delicious and nutritious vegetables, making it the perfect meal for those on the go!

Ingredients:

1 tbsp olive oil 1 onion, diced 2 cloves garlic, minced 1 large carrot, peeled and diced 1 red bell pepper, diced 1 zucchini, diced 1 tub organic curry paste (I used Patak's) 3 cups vegetable broth 1 can chickpeas, drained and rinsed 1 cup cauliflower florets, fresh or frozen 1 cup spinach, chopped ½ cup coconut milk sea salt and black pepper to taste Optional toppings: Fresh cilantro, yogurt or sour cream, cooked rice or naan bread.

Instructions: Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until softened. Add the carrot, bell pepper, zucchini and curry paste. Cook for 3-4 minutes more until everything is coated in the delicious curry paste. Pour in the vegetable broth and bring to a boil. Add the chickpeas, cauliflower florets and spinach. Simmer for 5-7 minutes until the veggies are cooked through. Stir in the coconut milk and season with salt and black pepper to taste. Serve with some fresh cilantro, yogurt or sour cream if desired. Enjoy with some cooked rice or naan bread on the side!

These Curry Vegetables will make you think you're eating at an Indian restaurant!

Ingredients:

1 tablespoon oil or ghee 1 large onion, sliced 1 teaspoon cumin seeds 2 teaspoons ground coriander 2 teaspoons ground cumin 2 teaspoons sweet paprika 1 teaspoon turmeric 1 teaspoon salt 1/2 teaspoon black pepper 2 cups water 1 large carrot, julienned or cut into thin strips 4 to 6 small zucchini, julienned or cut into thin strips 3 tablespoons chopped fresh cilantro, plus more for garnish if desired Instructions:

heats the oil in a large pot over medium heat. Add the onion and cumin seeds and cook until the onion is soft, about 5 minutes. Stir in the coriander, cumin, paprika, turmeric, salt, and black pepper. Cook for 1 minute longer. Stir in the water and bring to a boil. Add the carrot and zucchini and return to a boil. Reduce the heat to low and simmer for 10 minutes. Stir in the cilantro and cook for 1 minute longer. Serve hot, garnished with additional cilantro if desired.

This dish of curry vegetables will make you think you're eating at an Indian restaurant! The spices give it a rich flavor that is sure to please. You can use any vegetables that you like - just julienne them or cut them into thin strips. This dish is best served hot, so it's perfect for a quick weeknight meal.

This easy Curry Vegetable dish is perfect for any time of year!

Ingredients:

1 tablespoon olive oil 1 onion, chopped 1 red pepper, chopped 1 tablespoon curry powder 1 can chickpeas, drained and rinsed 3 cups vegetable broth 2 cups baby spinach 1 cup cooked white rice 1 tablespoon fresh lime juice Salt and pepper, to taste Directions:

Heat the oil in a large pot over medium heat. Add the onion and red pepper and cook until softened, about 5 minutes. Stir in the curry powder and cook for 1 minute. Add the chickpeas, broth, spinach, rice, and lime juice. Season with salt and pepper, to taste. Cook until heated through, about 5 minutes. Serve immediately.

A delicious and healthy Curry Vegetable dish that is perfect for your next potluck!

Ingredients:

1 onion, chopped 4 cups vegetable broth 2 tablespoons olive oil 1 teaspoon curry powder 1/2 teaspoon ground ginger 1/4 teaspoon cayenne pepper 1/4 teaspoon ground turmeric 1/4 teaspoon ground cardamom 1/4 teaspoon ground cinnamon pinch of salt 8 cups assorted chopped vegetables (such as broccoli, cauliflower, green beans, carrots, and red bell pepper) 3 tablespoons fresh lime juice 1 teaspoon honey Toasted pumpkin seeds, for serving (optional)

Instructions:

1. In a large pot or Dutch oven over medium heat, sauté onion in olive oil until softened. Add curry powder, ginger, cayenne pepper, turmeric, cardamom, cinnamon and salt; stir to combine.
2. Add vegetable broth and bring to a boil.
3. Add chopped vegetables and cook until tender. Stir in lime juice and honey just before serving. Top with pumpkin seeds if desired. Enjoy!

Vegan Curry Vegetables: a nutrient-rich and delicious meal!

Do you enjoy vegan curries? If not, you're missing out! This meal is not only nutrient-rich but quite delicious as well. Let's take a closer look at some of the nutrients found in vegan curry vegetables.

When it comes to nutrients, one of the most important things to consider is antioxidants. Antioxidants scavenge harmful toxins and byproducts called free radicals which can damage cells. One cup of cooked kale provides 984% of your daily recommended intake of vitamin C, making it an excellent source of this important nutrient. Kale is also a good source of fiber, vitamin A, and potassium.

Another key nutrient found in vegan curry vegetables is vitamin B6. This vitamin is necessary for the maintenance of healthy nerve and blood cells and helps the body convert food into energy. One cup of cooked broccoli contains 25% of your daily recommended intake of vitamin B6. Broccoli is also a good source of fiber, vitamin C, and potassium.

So if you're looking for a nutrient-rich and delicious meal, vegan curry vegetables are a great option!