Easy Indian Vegetable Curry

I love a good healing meal.A heavy and healthy Vegetable Curry. My go to for the healing herbs always tend to be the ones used predominantly in Indian cooking. They just always do the trick with the perfect balance of warming, cooling, expanding, contracting and I am sure I have just about lost you. The thing about traditional Indian cooking that makes it so healing is that it is all about balance in the use of herbs.

If you're looking for a delicious and easy vegetarian meal, look no further than Indian vegetable curry. This dish is made up of simple and easy to find ingredients, and can be cooked in just a few minutes. Not only is it delicious, but it's also healthy - perfect for those days when you don't have time to cook a more complicated meal. In this article, we'll guide you through the steps necessary to make this delicious dish, and share some tips and advice that will help make it even better.

I have already shared with you the benefits of turmeric and it's healing potential on the immune system. I have talked about  ginger and garlic too.  Take a look at our indian recipe series ,Channa Masala Recipe.This amazingly delicious Curried Vegetable recipes used one of my all time favourite herbs- yummy in the tummy cloves!

The smell of clove reminds most people of christmas. It reminds me of the cottage as we put out bowls of cloves to keep the mice away. The only thing that scares me more than mice is snakes. I can handle a bear or a hippo, but a mouse! Incontinence threatens. For this reason, I associate the smell of cloves with protection and rightfully so.

Cloves are a powerhouse of nutrition as an excellent source of manganese, vitamin C,vitamin K, fibre and magnesium. This nutrient denseness along with the potent phytochemicals also make cloves anti-fungal, anesthetic, aphrodisiac (hello?), anti-cancer, promote cardiovascular health and work to repel those little sceeters (read: mosquitoes). I knew I should have packed my Eau-De-Clove for St. Lucia.

Now let’s get to the recipe of healthy vegetable curry!

Vegetable Curry

INGREDIENTS

• 1 onion, minced
• 2 sweet potatoes, sliced and diced
• 4 carrots, diced
• 1 zucchini, chopped
• 4 leaves of red cabbage, chopped
• 3 cups of kale, chopped
• 2 tomatoes chopped
• 6 whole cloves, ground fresh
• 1 Tbs coriander seeds, ground
• 1 Tbs cumin seeds, ground
• 2 Tbs turmeric
• 3 Tbs fresh ginger root, grated
• 3 cloves garlic, minced
• 2 teaspoon salt (or more to taste)
• 2 Tbs coconut oil
• ¼ water (or more as needed)

DIRECTIONS

• Melt oil in a large pot on medium heat and add spices, garlic and ginger (not the salt). Sautee until aromatic but not burning.
• Add onion and sautee for about 5 minutes
• Add other veggies (all but the kale), and a little water. Stir the veggies in with the spices and oil. Cover the pot and allow to cook on low for about ten minutes
• When the carrots and sweet potato are just about ready, toss in the kale and salt- stir and cover.
• When the kale is glowing it’s beautiful green self, it is ready.
• Serve on greens or rice.

This Vegetable Curry recipe uses items that can be obtained in any grocery store or those you already have in your house. Delicious and simple to make. You can make it as spicy or as mild as you like.Rice and chapathi go nicely with this Vegetable Curry.

Staying on a healthy eating plan can be tough throughout the year. It becomes even tougher around the holiday season. Not only are we tempted by the goodies and beverages being served at all the holiday parties, we are also under more stress as we work longer hours, attend more functions and cope with more family than we may normally be accustomed to.Try out this recipe and let us know in the comments below.

Frequently Asked Questions

Vegetable Curry

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Cuisine Indian

Ingredients

  

• 1 onion minced
• 2 sweet potatoes sliced and diced
• 4 carrots diced
• 1 zucchini chopped
• 4 leaves of red cabbage chopped
• 3 cups of kale chopped
• 2 to matoes chopped
• 6 whole cloves ground fresh
• 1 Tbs coriander seeds ground
• 1 Tbs cumin seeds ground
• 2 Tbs turmeric
• 3 Tbs fresh ginger root grated
• 3 cloves garlic minced
• 2 teaspoon salt or more to taste
• 2 Tbs coconut oil
• ¼ water or more as needed

Instructions

 

• Melt oil in a large pot on medium heat and add spices, garlic and ginger (not the salt). Sautee until aromatic but not burning.
• Add onion and sautee for about 5 minutes
• Add other veggies (all but the kale), and a little water. Stir the veggies in with the spices and oil. Cover the pot and allow to cook on low for about ten minutes
• When the carrots and sweet potato are just about ready, toss in the kale and salt- stir and cover.
• When the kale is glowing it’s beautiful green self, it is ready.
• Serve on greens or rice.