The assortment of vegetables in this vegan one-pot dish add varying textures and flavors to make each forkful exciting. The sweet potato balances the savory spices nicely. Serve this bright and flavorful curry with rice or rice noodles. Source: EatingWell.com, April 2020

Carolyn Casner
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Ingredients

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Directions

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  • Heat oil in a large saucepan over medium heat. Add cumin seeds and mustard seeds and cook, stirring, until starting to pop, 30 seconds to 1 minute. Add onion and cook, stirring, until starting to soften, about 3 minutes. Add garlic, ginger, curry powder, crushed red pepper and salt; cook, stirring, until fragrant, about 1 minute. Add coconut milk, broth, tomatoes, sweet potato, green beans and chickpeas. Bring to a boil, reduce heat to maintain a simmer and cook, uncovered, stirring occasionally, until the vegetables are tender, about 15 minutes. Remove from heat and stir in cilantro and lime juice.

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Nutrition Facts

312 calories; 20.5 g total fat; 13 g saturated fat; 436 mg sodium. 652 mg potassium; 29.6 g carbohydrates; 7.7 g fiber; 9 g sugar; 7.1 g protein; 6577 IU vitamin a iu; 24 mg vitamin c; 59 mcg folate; 86 mg calcium; 4 mg iron; 74 mg magnesium;