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Quick Vegetable Curry

Quick Vegetable Curry Recipe

  • 2 potatoes, peeled and diced
  • 2 carrots, diced
  • 1/2 cup frozen corn kernels
  • 1/2 cup frozen green peas
  • 2 tablespoons olive oil
  • 1 large onion, finely sliced
  • 1 (14.4 ounce) can chopped tomatoes with juice
  • 1 (14.5 ounce) can kidney beans, drained and rinsed
  • 1 (15.5 ounce) can garbanzo beans, drained and rinsed
  • 6 tablespoons water
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chili powder, or more to taste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon mustard seed
  • salt to taste (optional)
  • 1 (13.5 ounce) can coconut milk
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 423
Total Fat 19.9g
Saturated Fat 12.9g
Cholesterol 0mg
Sodium 575mg
Total Carbohydrate 53.6g
Dietary Fiber 12.6g
Sugars 5.4g
Protein 12.4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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