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Indian Vegetable Curry

An exotic vegetarian dish with international flavor, this Indian vegetable curry has a slightly sweet and mildly spicy taste.

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Ingredients

Indian Vegetable Curry

  • 2 1/8 tsp. olive oil
  • 2/3 cup yellow onion, diced
  • 2/3 cup red bell pepper, chopped
  • 2 tbsp. green onion, diced
  • 2 tsp. fresh thyme
  • 3/4 cup carrots, diced
  • 2 1/8 tsp. garlic, chopped
  • 2 1/8 tsp. ginger purée
  • 1 1/8 tsp. curry powder
  • 1/4 cup vegetable broth
  • 1 1/3 cup water
  • 3/4 each jalapeño
  • 2 cup butternut squash, cubed
  • 1 cup tomato, diced
  • 2 cup zucchini, sliced
  • 5 tsp. fresh parsley, chopped
  • 5 cups cooked brown rice

Directions

Indian Vegetable Curry

  1. Heat olive oil in a large pan.
  2. Add onions, red pepper, carrots, green onions and thyme; sauté vegetables until tender.
  3. Add garlic and ginger, sauté 3-4 minutes, add curry powder; sauté for 30 seconds.
  4. Add broth, scraping pan to loosen browned bits; add the water.
  5. Pierce pepper with fork; add to pan.
  6. Add squash, zucchini and tomatoes.
  7. Bring to a boil; discard pepper.
  8. Reduce heat; simmer for 15 minutes or until vegetables are tender.
  9. Cook brown rice according to package directions.

Plate Assembly

Serve 3/4 cup of Indian vegetable curry over 1 cup of brown rice per serving, garnish with fresh chopped parsley.

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