Clean Eating Vegetable Curry Recipe

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This clean eating vegetable curry could totally be my new favorite dish.

I’ve been plant based for about six months now. So far so good! But I do find that it’s much easier for me to fall into a rut. It’s been an interesting balance trying to find foods I can eat and that Mini Chef will actually eat. Add to that the fact that I’m also avoiding gluten at the moment and it makes dinner time a serious challenge.

As I write this, Mini Chef is on a week-long school trip, leaving me at home to eat whatever the heck I want. While I miss him terribly (yes, I was ugly crying when he left), I am using this week to really dive into trying new things. Foods that I like and don’t have to share!

Clean Eating Vegetable Curry Recipe

This one turned out amazing! I’m pretty sure it will become a staple on the weekends when Mini Chef is with his dad. Yum!!

RECIPE NOTES:

  • When this is first finished cooking, the spice is over the top. Let it sit for a few hours and the spice will calm down. It’s still a spicy dish though, FYI.
  • Make sure your potatoes are cooked through. That’s how you know it’s done.
  • Serve over brown rice, pasta or even quinoa!

 

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Copyright Information For The Gracious Pantry

CLEAN EATING VEGETABLE CURRY RECIPE:

Clean Eating Vegetable Curry Recipe

Clean Eating Vegetable Curry

A deliciously spice curry you can enjoy over rice or even pasta!
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Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 246kcal
Author: The Gracious Pantry

Ingredients

  • 28 oz. can diced tomatoes (no sugar added)
  • 2 cups diced potatoes (1/4" dice)
  • ½ cup sliced carrots
  • ½ cup chopped red onion
  • 12 oz. package riced cauliflower
  • 6 medium garlic cloves
  • 2 tbsp. curry powder
  • 1 tsp. ground cumin
  • 1 tsp. ground turmeric
  • 1 tsp. ground ginger
  • 2 cups cooked chickpeas (if canned, drain and rinse)
  • 13.5 oz. can light coconut milk
  • 1 cup golden raisins

Instructions

  • In a large skillet or pot, combine the diced tomatoes, potatoes, carrots and onions and bring to a strong simmer.
  • Add in the riced cauliflower and spices as well as the coconut milk and cook until all the vegetables are cooked through.
  • Stir in the coconut milk and chickpeas.
  • When everything is completely cooked through, turn off the heat and stir in the golden raisins.
  • Serve over a bed of brown rice.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cup | Calories: 246kcal | Carbohydrates: 45g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Sodium: 214mg | Potassium: 916mg | Fiber: 8g | Sugar: 16g | Vitamin A: 1510IU | Vitamin C: 38.9mg | Calcium: 115mg | Iron: 6.2mg
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