Pan-fried vegetable curry

Healthy cooking in the pan is possible!

For 6 persons. Preparation: 15 min. Cooking: 30 min.


200 g diced sweet potatoes

200 g cauliflower bouquets

1 large onion

1/2 tsp. 1 tsp cinnamon

1 tsp. 1 tsp cumin

1/2 tsp. 1 tsp fennel seeds

1 tsp. minced fresh ginger

450 g canned chickpeas,

1 large tomato

450 g canned tomato sauce

1 cup frozen peas

1 cup chopped cilantro

170g lean yogurt

1 tsp. olive oil

1/8 tsp. 1 tsp red pepper flakes

2 tsp. curry

120 ml vegetable broth

1 tsp. 1 teaspoon salt


Heat the olive oil over medium heat in a large sauté pan. Add the diced sweet potatoes and cook for 5 min until they start to brown. Reduce heat to medium, add chili, curry, cumin, cinnamon, fennel seeds and ginger, then cook for 2 min.

Add the cauliflower cut into small pieces, chopped onion, broth, drained chickpeas, tomato cut into small pieces, tomato sauce and salt. Cover and simmer for 10 min until the vegetables are just tender.

Remove the lid, add the peas and simmer for another 5 minutes to thicken the sauce. Serve the curry over rice, garnish with a good spoonful of yogurt and a little cilantro.

Read also

Veal curry

Shellfish Curry

Green curry chicken

Super Easy Curry Vegetables Recipe 咖喱菜 Curry Chap Chye Recipe (Chap Cai) Chinese Vegetables (July 2020)

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