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Mixed Veggie Curry
This easy mixed vegetable curry recipe is great for weeknight dinners and is an excellent way to get in lots of healthy vegetables. It also freezes well and is perfect for meal prep!
Prep Time
0
minutes
mins
Cook Time
20
minutes
mins
Total Time
20
minutes
mins
Course:
Main Course
Cuisine:
Indian
Servings:
6
Calories:
66
kcal
Author:
Tayo Oredola
Ingredients
1.5
lbs
stir-fry veggies
½
cup
coconut milk
1
lb
shrimp
1
tablespoon
curry
teaspoon
bouillon powder
½
teaspoon
cayenne pepper
1
teaspoon
black pepper
½
teaspoon
salt
or to taste
2
tablespoon
olive oil
Instructions
Add olive oil to a large skillet.
When heated, add the mixed veggies.
Also, add the shrimps and spices.
Cover and simmer on medium-high heat for 15 minutes or till the veggies are soft and the shrimps are cooked.
Stir every few minutes.
Add a cup of coconut milk and stir.
Simmer for 5 more minutes on low heat.
Notes
This recipe serves 6 and contains 3 net carbs per serving.
I use a prepackaged mix of vegetables to save time but you can chop your veggies from scratch.
The nutritional info will vary based on the mix of vegetables used.
Chop the mixed veggies into similar-sized chunks so that they cook evenly.
For an even more exciting flavor, roast the veggie mix in the oven for about 30 minutes before cooking.
Add some turmeric powder for more color or throw in some cashew nuts or cumin seeds for more crunchiness in this curry dish.
You can use cooked chicken or meat instead of shrimp.
To reduce the heat in this dish, replace the cayenne pepper with some chili powder or omit it completely.
Nutrition
Calories:
66
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
194
mg
|
Potassium:
5
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
396
IU
|
Vitamin C:
0.2
mg
|
Calcium:
6
mg
|
Iron:
0.5
mg