Vegetable Curry

Reviews More Reviews

Most Helpful Positive Review

Feb 28, 2008

I can't imagine making this recipe exactly as outlined here. Not sure how the potatoes and cauliflower would simmer without the addition of at least two cups of water (or broth). With the liquid, however, it got nice and saucy. I also doubled the carrots and added garlic. Also, due to the low burning point of olive oil, it's a poor choice to use for frying. Olive oil also has a Mediterranean flavour that's not right for a curry dish, and it's expensive. Save your olive oil for a nice dressing and use regular vegetable oil and butter for this dish.

—NICKELINI

See full review »

Most Helpful Critical Review

Dec 01, 2005

This was okay. I added a little extra curry powder and turmeric. I found it was a little dry so during cooking, added some water. (I would have used chick.broth but I didn't have any on hand)

—Lisalee2

See full review »

51 Ratings

See other versions of this recipe!

Mar 18, 2005

My husband loved this. I cooked the potatoes and cauliflower first though. Also added 1/2 c. frozen peas at his request. Great flavor, smells wonderful. Spicy.

—ROSECAT98

See full review »

Mar 24, 2007

This was a great recipe that even my curry-wary husband loved. I made a few changes though. 1. Cut out the butter - indulgent and not needed. A touch of oil did the job. 2. I accidentally read the recipe backwards and doubled the tumeric and halved the curry. It was a wise mistake! It came out so yummy this way. We ate it in fresh whole wheat pita bread and loved it! It's also great as a cold snack.

—elle

See full review »

Jun 18, 2007

Very tasty, but i made changes as per some other reviews. I added enough water and vegetable stock for the vegetables to cook without pre-cooking, and added peas (good tip). I also upped the curry powder and turmeric, and added 3 large spoonfuls of creme fraiche 10 minutes before serving to make a creamy sauce. Served with pilau rice, poppodums and naan, this was a lovely alterntaive to a meat curry, and very light.

—Debs

See full review »

Sep 17, 2008

Agree this is a great starter recipe with so many possible variations. Some type of liquid is definitely needed in order to simmer the vegetables. Liked the suggestions of tomato paste and creme fraiche. I substituted thick chunks of yellow squash for the potatoes but may use potatoes another time. Didn't realize I had no turmeric on hand until I had the preparation well underway. I omitted the salt(because I used chicken broth)and pepper(reviewer's tip)and even with these omissions we thought it was very good. Since I didn't use potatoes I didn't see the need to pre-cook the vegetables so my cooking time was still only about 20-25 minutes. Glad I saw this recipe and thanks for the previous reviews - will definitely be making this again and again.

—IRIS T.

See full review »

Oct 20, 2009

Delicious! I followed the others suggestions to use chicken broth and/or water while simmering the potatoes and cauliflower. I used 1 cup broth and 1 cup water. Next time I will use 1/2 cup more of each, I would have liked just a bit more sauce. I also added a few other things for a bit more spice and flavor; 1/2 tsp. curry paste, 1/2 tsp. chili powder, 1 tsp. garlic, 1 tsp. fresh grated ginger and I did use additional curry and turmeric. Thanks very much for the recipe and the added suggestions to make the exact curry dish I was looking for!

—jennifer272

See full review »

Jan 07, 2008

Excellent! I made this for dinner last night and it was great, had it for lunch today and it's even better! I subbed sweet potatoes for white, doubled the curry and turmeric and added 1 cup chicken bouillon for moisture.

—kmlmgm

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Marrakesh Vegetable Curry

Quick Vegetable Curry

Quick and Easy Vegetable Curry

Bombay to Bangkok Vegetable Curry

Curry Root Vegetable Pot Pie

Vegetable Curry Couscous

Peanut Vegetable Curry Wraps

Sri Lankan Potato Curry

Aloo Gobi Masala (Cauliflower and Potato Curry)

Batata Nu Shak (Potato Curry)

ADVERTISE WITH US

Nutrition

Calories
371 kcal
19%

Carbohydrates
46.6 g
15%

Cholesterol
31 mg
10%

Fat
19.2 g
29%

Fiber
10.2 g
41%

Protein
7.6 g
15%

Sodium
256 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Vegetable Curry

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 371
Calories from Fat: 173

% Daily Value *
Total Fat 19.2g 29 %
Saturated Fat 8.4g 42 %
Cholesterol 31mg 10 %
Sodium 256mg 10 %
Potassium 1390mg 39 %
Total Carbohydrates 46.6g 15 %
Dietary Fiber 10.2g 41 %
Protein 7.6g 15 %
Sugars 7.4g
Vitamin A 133 %
Vitamin C 177 %
Calcium 11 %
Iron 33 %
** Thiamin 27 %
Niacin 37 %
Vitamin B6 62 %
Magnesium 28 %
Folate 69 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.