Vegetable Curry

Vegetable Curry

45
MRICHAR4 0

"This recipe calls for ingredients found in any grocery store, or that are already in your own kitchen. Delicious and easy to prepare. Make as spicy or mild as you want."
Saved
Save
I Made it Rate it Share Print

Ingredients

35 m servings 371 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 19.2 g
  • 29%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
  2. Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

Reviews

45
  1. 56 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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)

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...

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.

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 r...

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)

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 cur...

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...

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 chic...

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...

this is a very good starter recipe! It easily accepts substitution of whatever vegetables you happen to have on hand. I used fresh instead of frozen. I added nutritional yeast for a thickening ...