Delicious Non-Vegan African Foods

Mixed Veggie Curry – Low Carb Africa

This easily mixed vegetable curry recipe is perfect for a weekday supper and is a great way to get lots of healthy vegetables. It also freezes well and is perfect for preparing meals!

My growing kids need all the vegetables they can get, and this recipe is a great way to make sure they are getting the essential nutrients. I like to customize the vegetable mix and switch to different ones.

It’s also very easy to make this super healthy dish in a frying pan. As the name suggests, you can use your own mixed vegetables here.

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Ingredients used

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Raw mixed vegetables, spices, coconut milk

All you need for this recipe is a few simple ingredients.

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  • Mixed vegetables: Use your favorite selection of different vegetables. I like to use a mix of local grocery stores including broccoli, red peppers, carrots, snap peas, mushrooms, onions and green beans. You can also chop it with fresh vegetables.
  • Coconut milk: I like whole fat Rich coconut milk It’s in a can. You can also use coconut cream or heavy whipped cream.
  • shrimp: This recipe uses 1 pound of fresh raw shrimp and can be used with any size shrimp. To save time, I like to buy what I have already devised and peeled. You can also peel and shell to buy to save costs, but you’ll have to prepare your own.
  • Olive oil: You can use any cooking oil instead.
  • Spice mix: Curry powder, Bouillon powder, cayenne pepper, Black pepperWhen salt..

How to make this recipe

  1. Pour olive oil into a large saucepan.
  2. Once heated, add the mixed vegetables, shrimp and spices and stir together.
  3. Cover and simmer on medium heat for 15 minutes or until the vegetables are tender and the shrimp are cooked.
  4. Stir every few minutes.
  5. Add a cup of coconut milk and stir.
  6. Boil on low heat for another 5 minutes.
How to make mixed veggie curry

Storage and reheating

Store the leftover mixed vegetable curry in the refrigerator for about 3 days. First, put it in a closed container before refrigerating.

It can also be frozen for up to 3 months. To do this, put it in a safe bag or airtight container in the freezer, then put it in the freezer.

Thaw this delicious vegetable side dish in the fridge overnight. Reheat in a frying pan or pan until hot. Add soup, a small amount of water, or coconut milk to prevent it from drying out during heating.

What can I eat with this recipe?

This delicious mixed vegetable curry is usually eaten with rice. For low-carb dinners, combine with cauliflower rice or shirataki rice.

Mixed curry vegetables in a white bowl

Tips and variations

  • I use a pre-packaged vegetable mix to save time, but I can cut the vegetables from scratch.
  • Cut the mixed vegetables into the same size and cook evenly.
  • For an even more exciting taste, roast the vegetable mix in the oven for about 30 minutes before cooking.
  • Add some Turmeric powder Add more color to this curry dish or add cashew nuts and cumin seeds for a crispy finish.
  • You can use cooked chicken or meat instead of shrimp.
  • Add tomato paste, vegetable or meat soup, Ground cuminWhen cinnamon Switch flavors.
  • To reduce the heat of this dish, replace the cayenne pepper with chili powder or omit it altogether.

Frequently Asked Questions

What can I add to my mixed vegetables?

You can add broccoli, cauliflower, diced peppers, green beans, green peas, or carrots. Make this delicious dish your own with your favorite vegetables and spices.

Should I steam or boil the vegetables?

Do not steam or boil the mixed vegetables for a chewy texture. Instead, cover the pan and fry in olive oil to soften it a little. This will return some of the texture and flavor and prevent the mixed vegetables from becoming sticky.

Make vegetable curry in a frying pan

recipe

Vegetable curry mixed in a frying pan

Mixed veggie curry

This simple mixed vegetable curry recipe is perfect for a weekday supper and a great way to get lots of healthy vegetables. It also freezes well and is perfect for preparing meals!

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course: Main course

cooking: Indian people

Preparation time: 0 Minutes

Cooking time: 20 Minutes

total time: 20 Minutes

Serving: 6

calorie: 66 66kcal

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Instructions

  • Add olive oil to a large frying pan.

  • After heating, add the mixed vegetables.

  • Also add shrimp and spices.

  • Cover and simmer over medium to high heat for 15 minutes, or until the vegetables are tender and the shrimp are cooked.

  • Stir every few minutes.

  • Add a cup of coconut milk and stir.

  • Boil on low heat for another 5 minutes.

Note

This recipe is for 6 servings and contains 3 net carbohydrates per serving.

  • I use a pre-packaged vegetable mix to save time, but I can cut the vegetables from scratch.
  • Nutritional information depends on the combination of vegetables used.
  • Cut the mixed vegetables into the same size and cook evenly.
  • For an even more exciting taste, roast the vegetable mix in the oven for about 30 minutes before cooking.
  • Add turmeric powder to darken the color, or add cashew nuts or cumin seeds for a crispy finish.
  • You can use cooked chicken or meat instead of shrimp.
  • To reduce the heat of this dish, replace the cayenne pepper with chili powder or omit it altogether.

nutrition

calorie: 66 66kcal | carbohydrate: Fourg | protein: 1g | thick: Fiveg | Saturated fat: 1g | Polyunsaturated fat: 1g | One unsaturated fat: 3g | sodium: 194mg mg | potassium: Fivemg mg | fiber: 1g | sugar: 1g | Vitamin A: 396IU | Vitamin C: 0.2 0.2mg mg | calcium: 6mg mg | iron: 0.5mg mg

Have you tried this recipe? please let me know!Tag @lowcarbafrica Leave a comment on Instagram

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