Vegetable Curry Recipe

Name: Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups brown rice hot, cooked; 2 each carrots sliced; 1 each sweet red bell peppers coarsely chopped; 1 cup green peas; 1 cup cauliflower florets; 1 cup broccoli florets; 1 each onions cut into wedges; 2 each tomatoes cut into wedges; 2 tablespoons safflower oil; 2 tablespoons ginger root minced; 1 small hot chili peppers; 2 tablespoons lime juice; 2 tablespoons curry powder; 3 each garlic cloves minced; 1/2 cup vegetable stock

Servings: persons

4 cups brown rice hot, cooked
2 each carrots sliced
1 each sweet red bell peppers coarsely chopped
1 cup green peas
1 cup cauliflower florets
1 cup broccoli florets
1 each onions cut into wedges
2 each tomatoes cut into wedges
2 tablespoons safflower oil
2 tablespoons ginger root minced
1 small hot chili peppers
2 tablespoons lime juice
2 tablespoons curry powder
3 each garlic cloves minced
1/2 cup vegetable stock

1
Cook or reheat rice.
2
Steam cauliflower, carrots, and broccoli until crisp/tender, about 6 to 8 minutes.
3
Add red pepper, onion, and peas for the last 3 minutes.
4
Tomatoes should be added just for the last 2 minutes, simply to heat.
5
Meanwhile, in a small saucepan, heat oil for the sauce.
6
Add curry powder, ginger, and chili pepper.
7
Saute for 3 to 5 minutes.
8
Add vegetable stock and boil, uncovered, for about 3 minutes to reduce and thicken slightly.
9
Stir in lime juice.
10
Toss steamed vegetables gently with sauce.
11
Top with garnish.

990

kcal

Calories

Fat

201

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?

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

You need 15 ingredients. The key ingredients include: 4 cups brown rice hot, cooked, 2 each carrots sliced, 1 each sweet red bell peppers coarsely chopped, 1 cup green peas, 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

How did you like this recipe?

Frequently Asked Questions