Recipe courtesy of Curtis Aikens

Vegetable Curry

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  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
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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


  1. 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.