Balanced Veggie Curry

Name: Balanced Veggie Curry
Cook time: 45 min
Total time: 45 min
Cuisine: Asian, Indian
Ingredients: 1 small onion; 3 garlic clove; 1.5 tablespoon ginger; 1 small red pepper; 1.5 carrot; 1 small sweet potato; 1 (21 oz) canned light coconut milk; 1.5 cup low sodium vegetable broth; 1.5 tablespoon curry powder; 0.75 teaspoon ground cumin; 0.75 teaspoon turmeric; 0.38 teaspoon cayenne pepper; 0.38 teaspoon garam masala powder; 0.75 cup chickpeas; 0.75 cup cauliflower florets; salt; pepper; cilantro; fresh lime juice; 1.5 tbs Corn starch

8 steps

Cook:45min

A healthier and nutritionally balanced version of classic curry with roasted vegetables and coconut milk.

Updated at: Sun, 29 Jun 2025 03:29:41 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories316.9 kcal (16%)

Total Fat11.9 g (17%)

Carbs45.1 g (17%)

Sugars8.9 g (10%)

Protein10.5 g (21%)

Sodium302.3 mg (15%)

Fiber9.1 g (32%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat oven to 425°F (220°C).

Step 2

Toss bell pepper, carrot, sweet potato, and cauliflower with 1 tablespoon oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.

Step 3

In a large pan, heat 1 teaspoon oil over medium heat. Add onion and cook until softened, about 4 minutes.

Step 4

Add garlic, ginger, and cayenne pepper (if using). Cook for 1 minute.

Step 5

Stir in curry powder, cumin, turmeric, and garam masala. Cook for 1 minute.

Step 6

Add light coconut milk and low-sodium vegetable broth. Bring to a simmer.

Step 7

Add roasted vegetables and chickpeas to the pan and simmer for 10-12 minutes, or until heated through.add corn starch to thicken if desired

Step 8

Season with salt, pepper, and a squeeze of fresh lime juice (if desired).