Curried Vegetables

Name: Curried Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, chopped; 2 Tbsp. olive oil; 2 Tbsp. curry powder; 1 can whole tomatoes, chopped; 2 Tbsp. tomato paste; 1 small eggplant; 1 small head cauliflower; 1 lb. red potatoes; 1 green pepper; 1 can green beans; 1 can chickpeas; 1 (8 oz.) nonfat yogurt

Eats Now Editorial Team · 408 kcal · Vegetarian

Jump to Recipe

Curried Vegetables – a delicious recipe with onion, olive oil, curry powder, tomatoes, tomato paste, eggplant. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1 large onion, chopped
2 Tbsp. olive oil
2 Tbsp. curry powder
1 can whole tomatoes, chopped
2 Tbsp. tomato paste
1 small eggplant
1 small head cauliflower
1 lb. red potatoes
1 green pepper
1 can green beans
1 can chickpeas
1 (8 oz.) nonfat yogurt

1
In large skillet on medium heat, saute onion.
2
Stir in curry powder, tomatoes and paste.
3
Add 1 cup water.
4
Bring to boil.
5
Add cut vegetables.
6
Simmer 30 minutes.
7
Add stripped bell pepper, green beans and chickpeas.
8
Cook 10 more minutes.
9
Stir in yogurt. Cook 5 more minutes.
10
Serve immediately.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large onion, chopped, 2 Tbsp. olive oil, 2 Tbsp. curry powder, 1 can whole tomatoes, chopped, and more.

Yes, Curried Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
408 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Creamy Artichoke-Parmesan Dip
Cauliflower Au Gratin
Cauliflower And Broccoli Toss
Zucchini Casserole

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy