Easy Veg Curry

1 fave
More from this source
Dinner With Julie
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 6 servings

a drizzle of canola oil

1 x onion, peeled and thinly sliced or chopped

2 x garlic cloves, crushed

1 tbsp grated fresh ginger (bottled is OK, unlike bottled garlic)

1-2 tsp curry paste

red, orange or yellow bell pepper, seeded and chopped

1 14-oz (398 mL) can diced tomatoes, drained, or a chopped fresh tomato or two

1-2 cup zucchini, green beans, potato, cauliflower or eggplant, chopped into bite-sized pieces

1/2 cup canned or cooked lentils

1/2-1 14-oz (398 mL) can coconut milk

spoonful of mango or peach chutney (optional)

1 small tart apple, chopped (optional)

Salt and pepper to taste

A couple handfuls of fresh spinach, chopped

Chopped peanuts, salted or unsalted, to sprinkle on top (optional)

You might also like

Thai Green Curry with Spring Vegetables
Cookie and Kate
Curried Vegetable Stew W/ Pearl Barley & Almonds
Veggie Num Num
Summer Vegetable Curry
101 Cookbooks
Thai Curry Vegetable And Tofu Soup Recipe
Real Simple
Warm Vegetable Curry
West Indian Vegetable Curry
Cooking Light
Coconut-Vegetable Curry
Bon Appetit
Tofu And Vegetable Curry With Rice
Real Simple
Vegetable Thai Curry Noodle Soup
Steamy Kitchen
Vegetable Curry With Chick Peas
The Blood Sugar Solution