Vegetable Curry Recipe

Name: Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large garlic cloves; 1 (2-inch) piece fresh ginger, peeled; 1/2 teaspoon ground cumin; 1/2 teaspoon ground cloves; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cinnamon; 1 bay leaf; 2 teaspoons vegetable oil; 1 medium onion, chopped; 2 teaspoons curry powder; 1 jalapeno pepper, seeded and minced; 1/2 cup canned diced tomatoes, undrained; 1/2 cup plain yogurt; 1 (14-ounce) can vegetable or chicken broth; 6 small red potatoes, quartered; 2 cups cauliflower florets; 1/2 pound fresh green beans, trimmed and cut into 1-inch pieces; 1 cup canned chickpeas, rinsed and drained; 1 teaspoon salt; Hot cooked basmati or long-grain rice; Mango chutney (optional)

Servings: persons

4 large garlic cloves
1 (2-inch) piece fresh ginger, peeled
1/2 teaspoon ground cumin
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 bay leaf
2 teaspoons vegetable oil
1 medium onion, chopped
2 teaspoons curry powder
1 jalapeno pepper, seeded and minced
1/2 cup canned diced tomatoes, undrained
1/2 cup plain yogurt
1 (14-ounce) can vegetable or chicken broth
6 small red potatoes, quartered
2 cups cauliflower florets
1/2 pound fresh green beans, trimmed and cut into 1-inch pieces
1 cup canned chickpeas, rinsed and drained
1 teaspoon salt
Hot cooked basmati or long-grain rice
Mango chutney (optional)

1
["Pulse garlic and ginger in a small food processor until the consistency of paste, or mince using a sharp knife. Set aside.", "Saute cumin and next 4 ingredients in hot oil in a Dutch oven over medium-high heat 30 seconds or until fragrant. Add onion; cook 3 minutes or until lightly browned.", "Stir in garlic mixture, curry powder, and jalapeno. Cook, stirring constantly, 1 minute. Stir in tomatoes and yogurt; cook, stirring constantly, 5 minutes. Add broth and potatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or just until potatoes are tender. Add cauliflower, green beans, and chickpeas. Cook, uncovered, 10 minutes or until vegetables are tender and mixture is thickened.", "Remove bay leaf; add salt. Serve over rice, and top with chutney, if desired.", "[B ""Note:""] Mango chutney may be found in the condiment aisle of supermarkets."]

473

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 21 ingredients. The key ingredients include: 4 large garlic cloves, 1 (2-inch) piece fresh ginger, peeled, 1/2 teaspoon ground cumin, 1/2 teaspoon ground cloves, and more.

Yes, Vegetable Curry falls under the General 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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