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Vegetarian Curry Recipe

Ingredients:

  • Vegetarian Curry
    Vegetarian Curry

    Two cups uncooked instant white rice

  • Three 3/4 cups water
  • One and a half tablespoon vegetable oil
  • 3 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • Dash ground red pepper (cayenne)
  • 1 small onion, coarsely chopped (about 1/3 cup)
  • 1 clove garlic, finely chopped
  • 6 small red potatoes, reduce in to 3/4-inch cubes (Two cups)
  • Two medium carrots, reduce in to 1-inch pieces (3/4 cup)
  • 1 extra-large vegetarian vegetable bouillon cube
  • 2 cups fresh small broccoli florets
  • 2 cups fresh small cauliflower florets
  • 1/2 medium red bell pepper, coarsely chopped (1/2 mug)
  • 2 tablespoons all-purpose flour

How to make Vegetarian Curry

  • Cook rice by 50 percent cups of the water as aimed upon bundle.
  • In 3-quart soup pot, heat oil over medium-high heat until hot. Include curry powder, salt, cumin and ground red pepper; prepare and stir 1 moment. Include onion and garlic; prepare and mix One moment longer.
  • Add potatoes, carrots, bouillon cube as well as One 1/2 cups from the leftover water. Heat to boiling. Decrease warmth to medium; cover and simmer Ten minutes.
  • Add broccoli, cauliflower and bell pepper; cover as well as simmer 4 to 6 minutes or till vegetables are crisp-tender.
  • In small dish, blend leftover 1/4 cup water and the flour until sleek. Add to saucepan; cook as well as stir over medium heat till combination boils and thickens. Steam as well as stir 1 minute. Function over rice.
  • Vegetarian Curry is ready to serve.

Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 4 servings (2 cups each)

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