Name: Hearty & Flavorful Mexican Vegetable Curry with Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 medium zucchini, chopped; 2 medium carrots, sliced; 1 cup corn kernels (fresh or frozen); 1 large potato, peeled and diced; 1 can (15 oz) black beans, drained and rinsed; 1 can (14 oz) diced tomatoes; 1 cup tomato sauce; 1 cup vegetable broth; 2 tablespoons mild curry powder; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup chopped fresh cilantro (plus extra for garnish); Lime wedges, for serving

From craving to table

Instructions

1
Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 3 minutes.
2
Stir in garlic, bell peppers, zucchini, and carrots. Sauté for 5 minutes until vegetables begin to soften.
3
Add corn, potato, black beans, diced tomatoes, tomato sauce, and vegetable broth. Stir to combine.
4
Sprinkle in curry powder, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Mix well.
5
Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until potatoes and carrots are tender.
6
Stir in chopped cilantro. Taste and adjust seasonings if needed.
7
Serve hot, garnished with extra cilantro and lime wedges. Enjoy with rice or warm tortillas.

Hearty & Flavorful Mexican Vegetable Curry with Beans

Instructions

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