6-Ingredient One-Pot Vegetable Curry
This six-ingredient, one-pot, one-hour vegetable curry makes for an easy weeknight dinner. Use a jar of Indian simmer sauce to make things go a little faster...cheating never tasted so right.
- 2 teaspoons oil
- 1 medium onion, chopped
- 1 head cauliflower, chopped
- 3 medium carrots, peeled and chopped
- 2 zucchini, split lengthwise and then sliced
- 10-15 ounces Indian sauce, jar pre-made
- 14 ounces coconut milk, *
- salt and pepper , to taste
Heat oil over medium heat. When it is shimmering but not smokey, add chopped onions.
While the onions cook, chop the cauliflower. See photos. Make sure the florets are roughly similar in size. Add the cauliflower to the onions and stir.
Peel and chop the carrots and add to the pot and stir.
Split the zucchini lengthwise then slice. Add to the pot and stir.
Add the Indian sauce and the coconut milk to the pot. Bring to a boil, then lower the heat to medium low. Cover and simmer for 20-30 minutes, or until the vegetables are tender. Season with salt and pepper.
Serve hot with rice.
*Light coconut milk works great.
Serving: 1 bowl, Calories: 369 kcal, Carbohydrates: 34 g, Protein: 8 g, Fat: 24 g, Saturated Fat: 19 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 1 g, Sodium: 1055 mg, Potassium: 1353 mg, Fiber: 10 g, Sugar: 16 g, Vitamin A: 8321 IU, Vitamin C: 104 mg, Calcium: 101 mg, Iron: 5 mg