Vegetable Curry Recipe

Name: Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium potatoes, peeled and cubed; 2 cloves garlic, minced; 2 cups butternut squash (about half medium squash); 1 onion, chopped; 1 sweet pepper, chopped; 2 ½ cups vegetable broth or 2 ½ cups chicken broth; 1 (19 ounce) can lentils, drained and rinsed (optional); ½ cup fresh coriander leaves; 1 tablespoon vegetable oil; 1 tablespoon curry powder; 1 tablespoon flour; 1 teaspoon ground cumin; ¼ teaspoon black pepper; ¼ teaspoon salt; hot cooked rice

Servings: persons

3 medium potatoes, peeled and cubed
2 cloves garlic, minced
2 cups butternut squash (about half medium squash)
1 onion, chopped
1 sweet pepper, chopped
2 ½ cups vegetable broth or 2 ½ cups chicken broth
1 (19 ounce) can lentils, drained and rinsed (optional)
½ cup fresh coriander leaves
1 tablespoon vegetable oil
1 tablespoon curry powder
1 tablespoon flour
1 teaspoon ground cumin
¼ teaspoon black pepper
¼ teaspoon salt
hot cooked rice

1
In Dutch oven or large saucepan,heat oil over medium-high heat.
2
Add onion, green pepper and garlic; cook until slightly softened, about 4 minutes.
3
Add potatoes; sprinkle with curry, flour, cumin and pepper; cook, stirring for 30 seconds.
4
Stir in broth; bring to boil.
5
Reduce heat and simmer 15 minutes.
6
Add squash; simmer, stirring occasionally, until vegetables are tender, 30 to 35 minutes.
7
Stir in lentils (if using) and cook until heated just heated through.
8
Season with salt and more pepper to taste.
9
Sprinkle with coriander and serve over rice.

1208

kcal

Calories

102

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

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 15 ingredients. The key ingredients include: 3 medium potatoes, peeled and cubed, 2 cloves garlic, minced, 2 cups butternut squash (about half medium squash), 1 onion, chopped, 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