Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Quick Vegetable Curry Recipe
Quick vegetable curry creates a bountiful medley of beans and vegetables that can be prepared in minutes for busy weeknight dinners. This easy curry recipe allows complete customization of spice levels, making it perfect for families with varying heat preferences. The combination of different vegetables and beans provides excellent nutrition while the aromatic spices deliver satisfying flavors. This versatile recipe works with whatever vegetables you have available, making it economical and practical. The quick cooking time makes this curry ideal when you need something healthy and delicious without extensive preparation.
A bountiful medley of beans and vegetables. This easy curry can be made in minutes. Increase or decrease the spices to suit your taste. Serve over rice with Indian naan bread or chapatti (flatbread).
Prep Time:
25 mins
Cook Time:
20 mins
Additional Time:
1 mins
Total Time:
46 mins
Servings:
6
Yield:
6 servings
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Ingredients
2 potatoes, peeled and diced
2 carrots, diced
½ cup frozen corn kernels
½ cup frozen green peas
2 tablespoons olive oil
1 large onion, finely sliced
1 (14.4 ounce) can chopped tomatoes with juice
1 (14.5 ounce) can kidney beans, drained and rinsed
1 (15.5 ounce) can garbanzo beans, drained and rinsed
6 tablespoons water
½ teaspoon ground turmeric
½ teaspoon chili powder, or more to taste
½ teaspoon cumin
½ teaspoon ground coriander
1 teaspoon mustard seed
1 pinch salt to taste
1 (13.5 ounce) can coconut milk
Directions
Bring a large saucepan of lightly salted water to a boil. Place the potatoes and carrots in the boiling water, and cook until softened, 5 to 6 minutes. Add the peas and corn to the boiling water, and turn off the heat. Wait 1 minute, and drain the vegetables. Cover to keep warm.
Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook until the onions are transparent, 5 to 7 minutes. Combine the tomatoes, kidney beans, garbanzo beans, and water with the onions. Stir in the turmeric, chili powder, cumin, coriander, and mustard seed until blended. Season with salt to taste. Add the potatoes, carrots, peas, and corn. Turn the heat to high, and cook the vegetables 5 to 10 minutes, stirring occasionally. Lower the heat to medium, and cook another 7 minutes.
Pour the coconut milk into the vegetable mixture. Stir and cook for just 3 minutes to prevent the milk from curdling or separating. Remove from the heat and serve.
Nutrition Facts (per serving)
| 423 | Calories |
| 20g | Fat |
| 54g | Carbs |
| 12g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 423 | |
| % Daily Value * | |
| Total Fat 20g | 26% |
| Saturated Fat 13g | 65% |
| Sodium 510mg | 22% |
| Total Carbohydrate 54g | 19% |
| Dietary Fiber 13g | 45% |
| Total Sugars 5g | |
| Protein 12g | 25% |
| Vitamin C 30mg | 34% |
| Calcium 109mg | 8% |
| Iron 6mg | 33% |
| Potassium 860mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
