Vegetable Curry Recipe

Name: Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups vegetable broth; 2 Tbs. curry powder; 1 cup sliced carrots; 1 cup diced red bell pepper; 1 cup peeled, cubed sweet potato; 1 cup cauliflower florets; 1 cup broccoli florets; 2 Tbs. chopped fresh mint; 1 cup low-fat coconut milk; 1 Tbs. olive oil; 2 medium onions, chopped (2 cups); 2 Tbs. unbleached all-purpose flour

Servings: persons

2 cups vegetable broth
2 Tbs. curry powder
1 cup sliced carrots
1 cup diced red bell pepper
1 cup peeled, cubed sweet potato
1 cup cauliflower florets
1 cup broccoli florets
2 Tbs. chopped fresh mint
1 cup low-fat coconut milk
1 Tbs. olive oil
2 medium onions, chopped (2 cups)
2 Tbs. unbleached all-purpose flour

1
In large saucepan, heat oil over medium-high heat.
2
Add onions and cook, stirring often, until softened, 4 to 5 minutes.
3
Stir in flour and cook, stirring, 1 minute.
4
Slowly stir in coconut milk, broth and curry.
5
Cook mixture until thick and bubbly, 2 to 3 minutes.
6
Add carrots, bell pepper, sweet potato, cauliflower and broccoli.
7
Reduce heat to medium-low, cover and cook, until vegetables are tender, about 10 minutes.
8
Stir in mint and cook 5 minutes more.
9
Serve hot over basmati rice if desired.

594

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.

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

You need 12 ingredients. The key ingredients include: 2 cups vegetable broth, 2 Tbs. curry powder, 1 cup sliced carrots, 1 cup diced red bell pepper, and more.

Yes, Vegetable Curry falls under the Soups & Stews 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.

Vegetable Curry

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