Vegetable Curry Recipe

Name: Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups broccoli florets; 1 small green bell pepper; 1 small red bell pepper; 1 small yellow bell pepper; 3 carrots; ¼ cup butter or ¼ cup margarine; 1 small onion, diced; 2 tablespoons all-purpose flour; 1 ½ tablespoons curry powder; ½ teaspoon salt; ¼ teaspoon cayenne pepper; 1 (14 1/2 ounce) can chicken broth or 1 (14 1/2 ounce) can vegetable broth; ½ cup coconut milk; 12 lb small fresh green beans; hot cooked rice (basmati); roasted peanuts (to garnish)

Servings: persons

3 cups broccoli florets
1 small green bell pepper
1 small red bell pepper
1 small yellow bell pepper
3 carrots
¼ cup butter or ¼ cup margarine
1 small onion, diced
2 tablespoons all-purpose flour
1 ½ tablespoons curry powder
½ teaspoon salt
¼ teaspoon cayenne pepper
1 (14 1/2 ounce) can chicken broth or 1 (14 1/2 ounce) can vegetable broth
½ cup coconut milk
12 lb small fresh green beans
hot cooked rice (basmati)
roasted peanuts (to garnish)

1
Cook the broccoli in boiling water to cover for 3 minutes (or you can steam in vegetable steamer until crisp-tender); drain and set aside.
2
Cut the bell peppers into thin strips; slice the carrots into thin slices.
3
Melt the butter in a large skillet over medium heat; add in onion; stir/saute until tender.
4
Stin in flour and the next 3 ingredients.
5
Cook and stir constantly for 1 minute.
6
Gradually stir in broth; bring to a boil.
7
Lower heat and simmer, stirring constantly, for 8 minutes or until thickened.
8
Stir in broccoli, bell peppers, carrot, coconut milk, and green beans; cook and stir constantly for 3-5 minutes or just until vegetables are crisp-tender.
9
Serve over rice; garnish with peanuts.

723

kcal

Calories

Fat

127

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 16 ingredients. The key ingredients include: 3 cups broccoli florets, 1 small green bell pepper, 1 small red bell pepper, 1 small yellow 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.

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