In the mood for some Indian flavors? This vegan winter vegetable curry will satisfy your craving!

I think out of all the cuisines I’ve tried, my absolute favorite is Indian food. The smell, the flavors…and the naan! Yum! Unfortunately, my favorite Indian restaurant closed in Miami over four years ago and I have yet to find another of it’s caliber that isn’t way too salty or way too expensive. Sigh.

Because of the lack of good Indian food, I’ve been forced to feed my need by making recipes at home. This isn’t too bad of a thing since I’m making Indian food for a fraction of what it would cost to eat at a restaurant. Only problem is I never feel as though it’s as authentic.

This is one of my favorite side dishes to serve with whatever protein I’ve made for the evening because it is so flavorful it’s hard to believe it’s healthy. In fact, this one side dish has over half the fiber you need in an entire day!

Winter vegetables such as butternut squash add a hint of sweetness to this vegetable curry which helps to balance all the strong spices in the sauce. Plus, this side dish is low carbohydrate since it is under 47 grams of carbohydrates (remember, max 45 grams per large meal for women and max 60 grams per large meal for men).



Some of the other health benefits of this vegetable curry are:

  • Low in sodium
  • Very high in dietary fiber – 16 grams! That’s more than half your daily requirement!
  • High in manganese
  • High in phosphorus
  • High in potassium
  • Very high in vitamin A222% of your daily requirement!
  • High in vitamin B6
  • Very high in vitamin C179% of your daily requirement!

Ready, set, COOK!

Warming Vegan Winter Vegetable Curry
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Winter vegetables such as butternut squash add a hint of sweetness to this vegetable curry which helps to balance all the strong spices in the sauce. Plus, this side dish is low carbohydrate since it is under 47 grams of carbohydrates.
Servings
4 servings
Servings
4 servings
Warming Vegan Winter Vegetable Curry
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Winter vegetables such as butternut squash add a hint of sweetness to this vegetable curry which helps to balance all the strong spices in the sauce. Plus, this side dish is low carbohydrate since it is under 47 grams of carbohydrates.
Servings
4 servings
Servings
4 servings
Ingredients
For The Sauce:
For The Curry:
Servings: servings
Instructions
For The Sauce:
  1. Wash the lentils, then place them in a pan and cover with cold water. Bring to the boil and simmer gently for 15 to 20 minutes, or until tender. Meanwhile, blend all the vegetables, garlic and ginger in a food processor until finely chopped.
  2. Heat oil in a large saucepan, put it on a low heat, add the spices and fry gently for a couple of minutes. Then add the onions, carrots, pepper, garlic, ginger, coriander, and all the spices and fry gently for 5-10 minutes until the onions start to soften.
  3. Add the tomatoes, water and lentils and simmer for another 30 minutes before adding the coconut milk. Bring to the boil then remove from the heat and blend until smooth using a hand blender. Season to taste. Set aside to cool then use as required.
For The Curry:
  1. In a little vegetable oil, fry the onion gently for 10 minutes in a large pan then add the remaining vegetables and stir together.
  2. Add the curry base sauce and simmer gently for around 25 to 30 minutes, taking care not to overcook the vegetables.
  3. If the sauce becomes too thick, add a little water to give you the desired consistency.
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What did you think of my vegetable curry? Any tips for making it more authentic? Let me know in the comments below and don’t forget to please share on social media!


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Angelique Johnson
Owner at Nutrition by Angelique
Angelique Johnson, BS, NDTR is a Miami-based nutritionist who is excited to help others live healthier lives through good nutrition. She loves fitness, writing, blogging, cooking, and eating delicious foods.

A self-proclaimed chocolate-fanatic, she prides herself in being able to show others that there are no "bad foods," only "bad habits."

She received her Bachelors of Science in Nutrition and Dietetics and is currently a Master of Science in Nutrition and Dietetics candidate. Her plans include starting her PhD in the summer of 2016. She currently lives in Miami with her husband and French bulldog, Mingus.


Disclaimer: The techniques, strategies, and suggestions expressed here are intended to be used for educational purposes only. The author, Angelique Johnson, and the associated www.nutritionbyangelique.net are not rendering medical advice, nor to diagnose, prescribe, or treat any disease, condition, illness, or injury. It is imperative that before beginning any nutrition or exercise program you receive full medical clearance from a licensed physician. Angelique Johnson and www.nutritionbyangelique.net claim no responsibility to any person or entity for any liability, loss, or damage caused or alleged to be caused directly or indirectly as a result of the use, application, or interpretation of the material presented here.