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Lactose-free Indian Vegetable Curry

Lactose-free Indian Vegetable Curry prepared dish

This lactose-free indian vegetable curry is a vibrant and flavorful dish that combines a variety of fresh vegetables with aromatic spices. Perfect for a comforting dinner, it is both satisfying and healthy, making it suitable for various dietary preferences. Serve it with rice or flatbreads for a complete meal!

This recipe is indian style, dinner, scaled for 4 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 4

Quick cooking notes

  • Core ingredients include curry powder, onion, cauliflower, coconut milk.
  • Follow all 7 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 2 tbsp curry powder
  • 100 g onion (chopped)
  • 300 g cauliflower (chopped)
  • 400 ml coconut milk
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 100 g green peas (fresh or frozen)
  • 150 g bell pepper (diced)
  • 200 g carrots (sliced)
  • 1 tbsp ginger (grated)
  • 3 cloves garlic (minced)
  • 1 tsp salt

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion, minced garlic, and grated ginger, and sauté until the onion is translucent.
  3. Stir in the curry powder, salt, and black pepper, cooking for an additional minute to release the spices' aromas.
  4. Add the chopped cauliflower, sliced carrots, diced bell pepper, and green peas to the pot, stirring to combine.
  5. Pour in the coconut milk and bring the mixture to a gentle simmer.
  6. Cover the pot and let it cook for about 20 minutes, or until the vegetables are tender.
  7. Taste and adjust seasoning if necessary before serving.

Nutrition (per serving)

  • Calories: 210
  • Protein: 4 g
  • Fat: 15 g
  • Carbohydrates: 18 g
  • Fiber: 5 g
  • Sugar: 3 g
  • Sodium: 500 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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