Vegetable Curry with Roti

Name: Vegetable Curry with Roti
Cuisine: Indian

Global • Eggetarian

350

kcal

3.8g

Protein

18.5g

Carbs

2.7g

Fat

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How to Make Vegetable Curry with Roti (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

easy

Vegetable Curry with Roti is a beloved vegetarian snack enjoyed across India and in global Indian kitchens. This wholesome combination pairs a hearty, mildly spiced vegetable curry (sabzi) with soft, whole wheat roti (chapathi), creating a nourishing meal that’s both filling and flavorful. Rooted in everyday Indian cuisine, it’s a staple dish found from busy urban households to rural villages, often served for breakfast or lunch. The vegetable curry features seasonal vegetables simmered in aromatic spices, delivering a comforting taste that reflects the richness of Indian culinary heritage. Roti, made with 'atta' and cooked on a hot 'tawa,' is a classic Indian flatbread known for its simplicity and nutritional value. What makes Vegetable Curry with Roti a great choice is its versatility and health-conscious appeal. You can easily adapt the recipe to suit dietary needs—add more vegetables for fiber, skip ghee for a lower calorie version, or include paneer for extra protein. The combination of fresh vegetables and whole wheat provides sustained energy, making it ideal for both busy weekdays and leisurely weekend brunches. Whether you’re tracking calories, seeking a diabetic-friendly meal, or introducing kids to Indian flavors, this dish offers a balanced, satisfying experience. It’s a testament to the Indian tradition of wholesome eating, where flavor and nutrition go hand in hand.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: gluten

Ingredients(for 1 roti + 1 katori vegetable curry)

1 cup Whole wheat flour (atta)
2 cups Mixed vegetables (carrot, beans, potato, peas, cauliflower (chopped))
1 medium Onion (finely chopped)
1 large Tomato (chopped)
1 tsp Ginger-garlic paste
1 Green chili (finely chopped) - optional
1/4 tsp Turmeric powder
1 tsp Coriander powder
1/2 tsp Cumin seeds
to taste Salt
2 tsp Oil (sunflower or olive oil)
2 tbsp Fresh coriander leaves (chopped, for garnish) - optional
as needed Water

Instructions

1
Prepare the dough for roti by mixing whole wheat flour and a pinch of salt. Gradually add water and knead into a smooth, soft dough. Cover and let it rest for 10 minutes.
10 minutes
Resting the dough helps the gluten develop for softer rotis.
2
Heat oil in a pan. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown.
3 minutes
Ensure onions are well cooked to enhance flavor.
3
Add ginger-garlic paste and sauté for 1 minute. Add chopped tomatoes and cook until soft.
3 minutes
Use ripe tomatoes for a richer curry base.
4
Add turmeric, coriander powder, and green chili (if using). Mix well. Add mixed vegetables and stir to coat with spices.
2 minutes
Cut vegetables evenly for uniform cooking.

Why This Dish is Healthy

This dish uses whole wheat flour (atta) for the roti, ensuring a high-fiber base that supports weight management and heart health. The vegetable curry is loaded with nutrient-dense ingredients and minimal oil, making it ideal for calorie tracking and diabetic-friendly diets. Fresh vegetables deliver antioxidants and phytonutrients, while the overall meal is balanced for protein, carbs, and healthy fats.

Vegetable Curry with Roti is rich in dietary fiber, complex carbohydrates, and essential vitamins like vitamin C, A, and B-complex from the assorted vegetables. Whole wheat roti adds protein and minerals such as iron and magnesium. The use of minimal oil and inclusion of fresh vegetables makes this dish low in saturated fat while providing sustained energy. It’s naturally cholesterol-free and supports digestive health.