Indian Masala Vegetable Curry
Aromatic slow-cooked mixed vegetable curry with warming spices. Hearty plant-based dinner perfect for batch cooking and meal prep.
AI SCORE
87
/100
⏱️
400 min
Time
👥
8 people
Servings
🔥
245 kcal
Calories
📊
medium
Difficulty
Ingredients
- 2 medium potatoes, cubed
- 2 cups cauliflower florets
- 200g green beans, trimmed
- 1 large eggplant, cubed
- 400g diced tomatoes
- 400ml coconut milk
- 2 onions, diced
- 4 cloves garlic, minced
- 2 tbsp fresh ginger, minced
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp cayenne pepper
- 2 tsp salt
- 3 tbsp coconut oil
- Fresh cilantro for garnish
Instructions
1
Heat coconut oil in a pan and sauté onions until golden, about 6 minutes
2
Add garlic, ginger, and all spices, cook for 2 minutes until fragrant
3
Transfer to slow cooker and add diced tomatoes, stirring well
4
Add potatoes, cauliflower, green beans, and eggplant to slow cooker
5
Pour coconut milk over vegetables and add salt
6
Cook on low for 6-7 hours until all vegetables are tender
7
Taste and adjust seasoning, garnish with fresh cilantro
8
Serve hot over basmati rice or with naan bread
🤖
AI Generated & Quality Checked
This recipe was generated by AI and verified before going live — completeness, ratios, logic and prep time all checked.
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