Vegetable Curry

Vegetable Curry

44
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."

Ingredients

35 m {{adjustedServings}} servings 371 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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.
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Reviews

44
  1. 55 Ratings

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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...