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    You are in: Home / Recipes / Vegetable Curry Recipe
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    Vegetable Curry

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In Dutch oven or large saucepan,heat oil over medium-high heat.
    2. 2
      Add onion, green pepper and garlic; cook until slightly softened, about 4 minutes.
    3. 3
      Add potatoes; sprinkle with curry, flour, cumin and pepper; cook, stirring for 30 seconds.
    4. 4
      Stir in broth; bring to boil.
    5. 5
      Reduce heat and simmer 15 minutes.
    6. 6
      Add squash; simmer, stirring occasionally, until vegetables are tender, 30 to 35 minutes.
    7. 7
      Stir in lentils (if using) and cook until heated just heated through.
    8. 8
      Season with salt and more pepper to taste.
    9. 9
      Sprinkle with coriander and serve over rice.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on April 28, 2003

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 09, 2003

      55

      Good winter warmer, used uncooked lentils, added them at step 6. Easy,delicious and nutritious.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 21, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Vegetable Curry

    Serving Size: 1 (433 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 221.0
     
    Calories from Fat 36
    16%
    Total Fat 4.1 g
    6%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 162.1 mg
    6%
    Total Carbohydrate 43.9 g
    14%
    Dietary Fiber 6.6 g
    26%
    Sugars 5.3 g
    21%
    Protein 5.1 g
    10%

    The following items or measurements are not included:

    vegetable broth

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