Vegetable Curry Recipe

Name: Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 large onion, chopped; 1 teaspoon curry powder; 1/2 teaspoon pepper; 1 teaspoon salt; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cumin; 2 bay leaves; 2 medium carrots, chopped; 1/2 cup sliced snow peas or sugar snap peas; 1/2 pound green beans, sliced into 1-inch pieces; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1/2 pound broccoli florets, cut into 1/4-inch pieces; 1/2 pound zucchini; 3 celery stalks, chopped; 1/2 cup lemon juice

Servings: persons

2 tablespoons vegetable oil
1 large onion, chopped
1 teaspoon curry powder
1/2 teaspoon pepper
1 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
2 bay leaves
2 medium carrots, chopped
1/2 cup sliced snow peas or sugar snap peas
1/2 pound green beans, sliced into 1-inch pieces
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 pound broccoli florets, cut into 1/4-inch pieces
1/2 pound zucchini
3 celery stalks, chopped
1/2 cup lemon juice

1
In large, nonstick skillet, add oil and heat over medium heat to high heat.
2
Add onions and saute until soft, about 3 minutes.
3
Add curry powder, pepper, salt, ginger, cumin and cook about 1 minute.
4
Add the bay leaves and the vegetables.
5
Cover with the juice and bring to a boil.
6
Reduce heat and simmer until vegetables are tender, about 15 to 20 minutes.
7
Remove cover and continue cooking a few more minutes to remove some of the liquid.
8
Remove bay leaves before serving with rice.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 large onion, chopped, 1 teaspoon curry powder, 1/2 teaspoon pepper, and more.

Yes, Vegetable Curry 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.

That's it — enjoy your meal!

Vegetable Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions