Vegetable Curry

Vegetable Curry

42 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
MRICHAR4
Recipe by  MRICHAR4

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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 (42)

Rate This Recipe
NICKELINI
195

NICKELINI

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.

ROSECAT98
60

ROSECAT98

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.

elle
55

elle

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 371 cal
  • 19%
  • Fat
  • 19.2 g
  • 29%
  • Carbs
  • 46.6 g
  • 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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Marrakesh Vegetable Curry

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Quick and Easy Vegetable Curry