Vegetable Curry

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Ready In:
1hr 15mins
Ingredients:
15
Serves:
4
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ingredients

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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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Reviews

  1. This was delicious. My daughter is vegetarian so I am always looking for new recipes to cook for her. The whole family enjoyed it. I will be making this again soon. Thanks
     
  2. Good winter warmer, used uncooked lentils, added them at step 6. Easy,delicious and nutritious.
     
  3. This was a very easy weeknight meal and it yielded a lot. We used the optional lentils. We weren't blown away, but thought it was decent. We poured on some garam masala and hot curry powder.
     
  4. was looking for a healthy, tasty vegitarian meal for midweek, and this really ticked the boxes. this is very different from the usual food that i cook but i will definitely be cooking this again, very cheap too! thanks!
     
  5. This was a tasty veg curry dish that was well recieved by all. In place of the canned lentils I added about 1/2 cup red lentils (added at step 6). I also added about a cup of sliced green beans and used a mix of pumpkin and sweet potato. Thanks for sharing.
     
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