Go Back
Print
Recipe Image
–
+
servings
Healthy and Simple Vegetable Curry
Lots of vegetables in one bowl! You can have it with your favourite nasi lemak. Or if you want to reduce cooking efforts, you may dunk a pair of bread slices into this curry too. The simplest dinner for your pregnancy days while still being healthy!
Print Recipe
Pin Recipe
Prep Time
10
mins
Cook Time
30
mins
Total Time
40
mins
Course
Mains
Cuisine
Asian
Servings
2
people
Calories
331
kcal
Ingredients
1x
2x
3x
1
tbsp
red chilli paste
1
tbsp
ginger garlic paste
1
tsp
cumin powder
1
tsp
coriander powder
1
tsp
turmeric powder
1
red capsicum
chopped
1
onion
chopped
200
g
okra / ladies fingers
1/2
cup
eggplant
chopped
1
tomato
chopped
1/4
cup
cabbage
chopped
100
g
mushrooms
pregnancy-friendly, chopped
1
stalk
lemon grass
only white parts, chopped
6-7
cups
vegetable stock
2
tbsp
light coconut milk
salt
as per taste
2
pandan leaves
tied in knots
5-6
curry leaves
2
tbsp
lime juice
3
tbsp
olive oil
Instructions
Add ginger garlic paste to oil and cook the vegetables with it. Fry the mushroom separately.
Once the vegetables are sautéed well, add chilli paste, salt, and spices to it and cook for 5-10 minutes.
Next, add fried mushrooms, vegetable stock, pandan leaves and curry leaves. Stir well and add some more salt if required. Bring it to a boil.
Add coconut milk and lemon juice to it. Cook until you get the desired thickness. Serve after removing the pandan leaves.
Nutrition
Serving:
1
g
Calories:
331
kcal
Carbohydrates:
29
g
Protein:
4
g
Fat:
23
g
Saturated Fat:
4
g
Sodium:
2851
mg
Potassium:
703
mg
Fiber:
5
g
Sugar:
15
g
Vitamin A:
4006
IU
Vitamin C:
148
mg
Calcium:
66
mg
Iron:
3
mg
Keyword
Family, Pregnant
Share your recipe
Contribute
your own recipes!