Vegetable Curry

This vegetable curry makes a welcome addition to a many-curry meal but also makes an excellent centerpiece for a simpler luncheon or supper. For a larger yield, allow one cup vegetables per person and increase the other ingredients proportionately.


4 cups (approximately) assorted fresh raw vegetables: broccoli, cauliflower, brussels sprouts, carrots, sweet red peppers, and others as desired
6 cloves garlic, chopped
1/4 cup olive oil, or more if needed
1 tablespoon Madras curry powder
2 teaspoons red pepper


Wash and peel vegetables as necessary. Separate broccoli and cauliflower into florets, slice carrots, and slice peppers. Place mixed vegetables in a large pot and add garlic and oil, using enough oil so vegetables won’t burn onto the bottom of the pan. Add curry powder and red pepper and mix well. Cover pot tightly and steam vegetables over low heat until tender.

Cooking & Recipes


Serves 4

Preparation Method


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Try using "Lemon Mustard

Try using "Lemon Mustard Curry" in this and other like recipes!! I purchased a small container of this seasoning and have tried it on just about anything calling for curry, and it's wonderful!! This recipe is great served with rice, and adding a little curry to the rice, too; makes it scrumptious!!
charlilinn in CA