Total Time
27mins
Prep 10 mins
Cook 17 mins

Love curry? I do especially if the curry is hot! This is a great change to a vegetable side dish or add chicken and make it a curried casserole. As a vegetarian dish, it is satisfying and filling and you can adjust the temperature of the dish as you like.

Ingredients Nutrition

Directions

  1. In a large covered dutch oven on the stovetop, heat oil over medium heat.
  2. Saute onion and garlic for 2 minutes.
  3. Add ground ginger, cumin, curry powder and fry the spices for 2 minutes.
  4. Add vegetables, cut into pieces; add water. (I usually cook this recipe in a pressure cooker. After all ingredients have been added to the pot, I add 1/2 cup water and pressure cook for 15 to 17 minutes. If using a heavy saucepan, covered, use 1 cup of water, stirring occasionally, seeing the vegetables are cooking evenly. Cook until tender but not soft.).
  5. Season with bay leaves, salt and pepper.
  6. Mix well; tossing vegetables.
  7. Cover, reduce heat and cook until tender, approximately 15- 17 minutes.

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