Spicy Vegetable Curry

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Vegetable Curry

Spicy and intensely flavorful, this vegetable curry makes a tasty side dish to meat, or serve it as a vegan main dish atop cooked brown rice.

Spicy Vegetable Curry
Prep and Cool time
Cook time
Total time
Recipe type: Sides, Vegan
Cuisine: Indian
Yield: 4 servings
  • 4 tablespoons olive oil
  • ½ lb. cubed butternut squash
  • 1 medium eggplant, cubed
  • 1 large green bell pepper, chopped
  • 1 large red bell pepper, chopped
  • 1 large onion, chopped
  • 2 teaspoons kosher salt, divided
  • 1 tablespoon minced garlic
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • 1 cup water
  1. Heat the olive oil in a large, deep skillet over medium-high heat, about 2 minutes. Add the butternut squash, eggplant, bell peppers, onion and 1 teaspoon kosher salt. Cook over medium-high heat, stirring, for 5 minutes.
  2. Add the garlic, curry powder, turmeric, cumin, coriander, cayenne pepper and 1 more teaspoon kosher salt and cook, stirring, 2 more minutes, until vegetables are well-coated.
  3. Stir in the water. Bring to a boil, then lower heat to medium-low and simmer 20 minutes, covered, stirring occasionally, until vegetables are tender.
  4. Turn heat off and allow to rest for 5 minutes. Serve this vegetable curry in soup bowls, or serve it over brown rice or cauliflower rice.
Nutrition Per Serving
Calories: 217; Fat: 14g; Carbohydrates: 23g; Sugar: 0g Sodium: 569mg; Fiber: 7g; Protein: 3g

Vegetable Curry

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