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 A – 222% of your daily requirement!
- High in vitamin B6
- Very high in vitamin C – 179% of your daily requirement!
Ready, set, COOK!
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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