Easy Curried Indian Vegetables Recipe
A vegetarian, vegan, and gluten-free curried Indian vegetable dish featuring aromatic spices and tender vegetables.
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Instructions
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In a large skillet, heat oil and margarine over medium heat.
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Add garlic, cinnamon, cardamom, cumin, turmeric, ginger, and cayenne; reduce heat to low and cook for 1 minute, stirring.
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Stir in diced onions and sauté for 3 minutes until translucent.
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Add chopped tomatoes, carrots, peas, potatoes, salt, and water.
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Cover and cook for 20 minutes until potatoes are tender, stirring occasionally and adding more water if necessary.
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Remove lid and serve over steamed rice.
Nutritional Info (per serving)
Calories:
273 kcal
Carbohydrate:
48 g
Cholesterol:
0 mg
Fiber:
9 g
Protein:
7 g
Saturated Fat:
1 g
Sodium:
289 mg
Sugar:
10 g
Fat:
7 g
Unsaturated Fat:
0 g