Vegetable Curry
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 3 medium potatoes, peeled and cubed
- 2 cloves garlic, minced
- 2 cups butternut squash (about half medium squash)
- 1 onion, chopped
- 1 sweet pepper, chopped
- 2 1⁄2 cups vegetable broth or 2 1/2 cups chicken broth
- 1 (19 ounce) can lentils, drained and rinsed (optional)
- 1⁄2 cup fresh coriander leaves
- 1 tablespoon vegetable oil
- 1 tablespoon curry powder
- 1 tablespoon flour
- 1 teaspoon ground cumin
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon salt
- hot cooked rice
directions
- In Dutch oven or large saucepan,heat oil over medium-high heat.
- Add onion, green pepper and garlic; cook until slightly softened, about 4 minutes.
- Add potatoes; sprinkle with curry, flour, cumin and pepper; cook, stirring for 30 seconds.
- Stir in broth; bring to boil.
- Reduce heat and simmer 15 minutes.
- Add squash; simmer, stirring occasionally, until vegetables are tender, 30 to 35 minutes.
- Stir in lentils (if using) and cook until heated just heated through.
- Season with salt and more pepper to taste.
- Sprinkle with coriander and serve over rice.
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RECIPE SUBMITTED BY
Fluffy
Canada