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Vegetable Curry

Vegetable Curry recipe image
This Indian main features OLIVE OIL 1 ea BAY LEAVES, SMALL ONION, coarsely chopped 1/4 lb CARROTS, SLICED 1/4" THICK, BROCCOLI 1/4 lb GREEN BEANS. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 3
Calories: 39.8
Dietary: Vegan
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.
Ingredients
  • 1/2 tablespoons OLIVE OIL
  • 1 whole BAY LEAVES
  • 1 whole SMALL ONION, coarsely chopped
  • 1/4 lbs CARROTS, SLICED 1/4" THICK
  • 1/4 lbs BROCCOLI
  • 1/4 lbs GREEN BEANS, CUT 2" LONG
  • 1/2 teaspoons CURRY POWDER
  • 1/2 whole RED OR GREEN PEPPER, CUT 1"
  • 1/8 teaspoons CUMMIN
  • 1/4 lbs CAULIFLOWERETS
  • 1/4 teaspoons BLACK PEPPER
  • 1/4 lbs BANANA OR BUTTERNUT SQUASH
  • 1/8 teaspoons GROUND GINGER
  • 1/4 lbs THIN SKINNED POTATOES
  • 1/8 teaspoons RED PEPPER (CAYENNE) 1/3 c WATER
Directions
  1. 1
    Cut UNSKINNEDunskinned , WASHEDwashed POTATOESpotatoes INTOinto 1" CHUNKSchunks.
  2. 2
    CUTcut PEELEDpeeled SQUASHsquash INTOinto 1" PIECESpieces.
  3. 3
    CUTcut CLEANEDcleaned, SEEDEDseeded PEPPERpepper INTOinto 1" PIECESpieces.
  4. 4
    HEATheat OILoil INin Aa 3 QUARTquart PANpan.
  5. 5
    ADDadd ONIONonion ANDand COOKcook FORfor 10 MINUTESminutes ORor UNTILuntil ONIONonion ISis TENDERtender.
  6. 6
    MEANWHILEmeanwhile, CUTcut STALKSstalks FROMfrom BROCCOLIbroccoli: PEELpeel STALKSstalks ANDand CUTcut INTOinto 1/2" THICKthick SLICESslices.
  7. 7
    SEPARATEseparate FLOWERETSflowerets.
  8. 8
    SETset ASIDEaside FORfor LATERlater.
  9. 9
    TOto THEthe ONIONonion, ADDadd CURRYcurry POWDERpowder, CUMINcumin, BLACKblack PEPPERpepper, GINGERginger ANDand REDred PEPPERpepper.
  10. 10
    COOKcook FORfor 1 MINUTEminute.
  11. 11
    ADDadd ALLall VEGETABLESvegetables, COVERcover PANpan ANDand BRINGbring TOto Aa BOILboil.
  12. 12
    REDUCEreduce HEATheat ANDand SIMMERsimmer FORfor ABOUTabout 20 MINUTESminutes ORor UNTILuntil VEGETABLESvegetables AREare TENDERtender.
  13. 13
    UNCOVERuncover PANpan ANDand INCREASEincrease HEATheat TOto HIGHhigh.
  14. 14
    COOKcook UNTILuntil SAUCEsauce THICKENSthickens.
  15. 15
    REMOVEremove FROMfrom HEATheat.
  16. 16
    TAKEtake BAYbay LEAVESleaves OUTout BEFOREbefore SERVINGserving

Nutrition Facts

Servings 3

Amount Per Serving
Calories 39.8kcal
% Daily Value *
Total Fat 2.0g4%
Saturated Fat 0.3g2%
Cholesterol 0.1mg1%
Sodium 10.5mg1%
Total Carbohydrate 5.1g2%
Dietary Fiber 1.2g5%
Sugars 2.2g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: banana, bay, beans, black, boiling, broccoli, butternut, carrots, cauliflowerets, cayenne, chopped, coarsely, cummin, curry, cut, ginger, green, ground, indian, leaves
Read it online: https://www.chefs-mate.com/recipe/vegetable-curry-3/