Vegetable Curry – Food Exposed

Vegetable Curry

Servings: 3      Serving Size: 2 cups


1 lb.  red potato, peeled and diced

2 whole bay leaves

½ tsp. black pepper

2 cups broccoli, chopped

2 cups butternut squash, peeled, seeded, and cut into 1″ cubes

2 cups carrots, cut into 1/4″ thick slices

2 cups cauliflowerets

1 cup celery, diced

1 tsp. curry powder

2 cups green beans, cut into 2″ lengths

¼ tsp. ground cumin

¼ tsp. ground ginger

1/8 tsp. ground red pepper

spray olive oil cooking spray

1 large onion, coarsely chopped

1 medium red bell pepper

¾ cup water



1.  Heat olive oil cooking spray in a 5-quart pan over medium heat.  Add onion and cook, stirring occasionally, until soft (about 10 minutes).  Meanwhile, cut stalks from broccoli; peel stalks, then cut into 1/2-inch-thick slices.  Separate flowerets; set all broccoli aside.

2.  To onion, add curry powder, black pepper, ginger, cumin, and red pepper; cook for 1 minute.  Add bay leaves, broccoli, carrots, beans, celery,  bell pepper, cauliflowerets, squash, potatoes, and water.  Cover and bring to a boil; reduce heat and simmer until vegetables are just tender when pierced (about 20 minutes).  Uncover, increase heat to high, and cook until sauce is thickened (about 5 minutes).  Remove bay leaves before serving.