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Quick Yellow Vegetable Curry

Quick Yellow Vegetable Curry

Yvonne
This Quick Yellow Vegetable Curry brings some intense flavour onto the table. The best part? No curry paste is needed to make this comforting and nourishing dish ready in 35 minutes.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Indian, Vegan
Servings 4
Calories 404 kcal

Ingredients
  

  • 500 g cauliflower (5 cups)
  • 1 yellow bell pepper
  • 1 zucchini medium
  • 1 yellow onion
  • 2 garlic cloves
  • thumb piece ginger
  • 2 tbsp vegetable oil (eg. rapeseed oil, coconut oil)
  • 2 tbsp yellow curry powder
  • 1 tsp turmeric powder
  • 1/2 tsp ground cumin
  • 1/4 tsp cinnamon powder
  • 500 ml coconut milk (17 oz)
  • 1/2 lime
  • salt and pepper to taste

Topping

  • cilantro or parsley

Instructions
 

  • Wash and roughly chop cauliflower, pepper, zucchini and onion. Peel garlic as well as ginger and grate both or finely chop.
  • In a large skillet or wok heat vegetable oil on medium heat. Add onion, yellow curry powder, cumin, turmeric and cinnamon powder. Sauté for a few minutes, stirring occasionally. Add grated ginger as well as garlic and stir again.
  • Pour in coconut milk and bring toa slight boil. Add chopped cauliflower, reduce heat to medium and letcook for about 10 minutes. Now add bell pepper and zucchini. Stir again, put a lid on and let cook for 15 minutes.
  • Squeeze juice of half lime into curry and top with chopped cilantro or parsley. Serve with jasmine rice or naan if you like.

Nutrition

Calories: 404kcal
Keyword easy vegetable curry, quick vegetable curry, vegan yellow curry, vegetable curry, yellow curry, yellow vegetable curry
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