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Vegetable Curry

Veggie.Lover's picture
Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Stir Fried
Dish: 
Curry
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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