Vegetable Curry

Total Time:
45 min
15 min
30 min
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 1 teaspoon curry powder
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cumin
  • 2 bay leaves
  • 2 medium carrots, chopped
  • 1/2 cup sliced snow peas or sugar snap peas
  • 1/2 pound green beans, sliced into 1-inch pieces
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1/2 pound broccoli florets, cut into 1/4-inch pieces
  • 1/2 pound zucchini
  • 3 celery stalks, chopped
  • 1/2 cup lemon juice
  • In large, nonstick skillet, add oil and heat over medium heat to high heat. Add onions and saute until soft, about 3 minutes. Add curry powder, pepper, salt, ginger, cumin and cook about 1 minute. Add the bay leaves and the vegetables. Cover with the juice and bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 to 20 minutes. Remove cover and continue cooking a few more minutes to remove some of the liquid. Remove bay leaves before serving with rice.

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