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Vegetable Curry

Veggie.Lover's picture
  Salad oil 2 Tablespoon
  Onion 1 Large, chopped
  Curry powder 1 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Cumin 1⁄4 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Bay leaves 2
  Carrots 2 Medium, cut into 1/4 inch slices
  Green beans 1⁄2 Pound, cut into 2 inch lengths
  Green bell pepper/Red bell pepper 1 , seeded and cut into pieces
  Cauliflower 1⁄2 Small, separated into flowerets
  Broccoli 1⁄2 Pound, separated into flowerets, stems peeled and sliced
  Butternut squash/Banana squash 1⁄2 Pound, peeled and cut into 1 inch pieces
  Water 3⁄4 Cup (12 tbs)

Pour oil into a 5 quart pan and place over medium heat.
Add onion and cook, stirring occasionally, until soft.
Stir in salt, curry powder, pepper, ginger, cumin, and red pepper; cook for 1 minute.
Add bay leaves, carrots, beans, bell pepper, cauliflower, broccoli, squash, and water.
Cover and bring to a boil; reduce heat and simmer until vegetables are just tender (about 20 minutes).
Remove cover, increase heat, and cook for a few minutes to reduce pan juices by one half.
Remove bay leaves before serving.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried
Everyday, Healthy

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 837 Calories from Fat 297

% Daily Value*

Total Fat 34 g52%

Saturated Fat 2.1 g10.3%

Trans Fat 0.5 g

Cholesterol 0 mg

Sodium 2257.1 mg94%

Total Carbohydrates 127 g42.4%

Dietary Fiber 39.7 g158.6%

Sugars 41.9 g

Protein 26 g51.4%

Vitamin A 937.6% Vitamin C 893.8%

Calcium 46.2% Iron 52.5%

*Based on a 2000 Calorie diet

Vegetable Curry Recipe