Vegetable Curry
Description
A comforting and savory Indian-inspired main dish featuring a medley of vegetables including potatoes, squash, broccoli, and carrots. Simmered with warm spices like curry powder, cumin, and ginger, this dish is gluten-free, vegetarian, and perfect for weeknight dinners. Serve with warm pocket breads for a complete meal.Directions
-
Cut unskinned, washed potatoes into 1" chunks.
-
Cut peeled squash into 1" pieces.
-
Cut cleaned, seeded pepper into 1" pieces.
-
Heat oil in a 3 quart pan.
-
Add onion and cook for 10 minutes or until onion is tender.
-
Meanwhile, cut stalks from broccoli: peel stalks and cut into 1/2" thick slices.
-
Separate flowerets.
-
Set aside for later.
-
To the onion, add curry powder, cumin, black pepper, ginger and red pepper.
-
Cook for 1 minute.
-
Add all vegetables, water, cover pan and bring to a boil.
-
Reduce heat and simmer for about 20 minutes or until vegetables are tender.
-
Uncover pan and increase heat to high.
-
Cook until sauce thickens.
-
Remove from heat.
-
Take bay leaves out before serving.
Nutrition Facts
Servings 3 quarts
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 4.5g7%
- Saturated Fat 0.5g3%
- Sodium 15mg1%
- Total Carbohydrate 18g6%
- Dietary Fiber 3.5g15%
- Sugars 4.0g
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
vegetable curry, indian, gluten free, vegetarian, potatoes, squash, broccoli, carrots, green beans, cauliflower, curry powder, cumin, ginger, bay leaves, simmered, main course
