Curried Vegetable Medley
A vibrant and flavorful medley of vegetables cooked with aromatic curry spices, topped with toasted almonds. Perfect for a quick, wholesome vegetarian meal that appeals to lovers of bold flavors and healthy eating. Suitable for any occasion requiring a hearty, plant-based dish.
Ingredients
- 2 Tbsp. vegetable oil ⓘ
- 2 c. cauliflowerets ⓘ
- 1 c. green beans, cut into 1-inch pieces ⓘ
- 1 c. sliced fresh mushrooms (4 oz.) ⓘ
- 1/2 c. diagonally sliced carrots ⓘ
- 2 Tbsp. sliced almonds, toasted
- 1 tsp. curry powder ⓘ
- 1/4 tsp. ground cumin ⓘ
- 1 1/2 c. vegetable juice ⓘ
- 1/8 tsp. pepper ⓘ
- 1 medium minced garlic ⓘ
- 1 Tbsp. cornstarch ⓘ
Instructions
- In a 10-inch skillet, over medium heat, heat the vegetable oil. Add cauliflower, green beans, mushrooms, carrots, and minced garlic; cook until vegetables are tender-crisp, stirring often.
- In a small bowl, stir together vegetable juice, cornstarch, and pepper. Gradually add this mixture into the skillet.
- Cook until the mixture boils and thickens, stirring constantly.
- Sprinkle with toasted sliced almonds before serving.
Tips & Substitutions
For a creamier texture, you can add a splash of coconut milk or a dollop of yogurt. If you want to change up the vegetables, consider adding bell peppers or zucchini. For a spicier kick, include fresh chili peppers. Toasting the sliced almonds adds a lovely crunch, but you can substitute with cashews or sunflower seeds if desired.
Serving Suggestions
Serve this Curried Vegetable Medley over rice or quinoa for a hearty meal. It pairs beautifully with Indian Black-Eyed Peas And Potatoes for a complete vegetarian feast. Consider adding a side of naan or a fresh salad to balance the flavors. For a unique twist, try incorporating it into a wrap with your favorite protein.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of vegetable juice or water to prevent sticking. You can also microwave it in short intervals, stirring in between until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Curried Vegetable Medley contains roughly 544 calories, with 21g protein, 87g carbohydrates, and 22g fat. It is an excellent source of iron (222% of the Daily Value), vitamin A (181% of the Daily Value), and dietary fiber (123% of the Daily Value). It also contributes 34g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the dish in advance and store it in the refrigerator. Just be aware that some vegetables may become softer upon reheating. To maintain the best texture, consider undercooking the vegetables slightly before storing and then finish cooking when reheating.
What can I substitute for vegetable juice?
If you don't have vegetable juice on hand, you can use vegetable broth or stock as a substitute. For a more robust flavor, consider adding a bit of tomato juice or even a mix of water and a splash of soy sauce to mimic the depth of vegetable juice.
Is this dish suitable for a vegan diet?
Absolutely! This Curried Vegetable Medley is naturally vegan, as it contains no animal products. It's a fantastic option for those following a vegan diet, and you can explore more delicious vegan recipes that complement this dish for a varied menu.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).