Vegetable Curry
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Vegetable Curry

This flavorful Indian-inspired dish can be served as a side dish or as a whole meal by adding a can of chickpeas and serving over a bed of rice.

Yield: 4 to 6 servings


Heat the olive oil and butter in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally until tender. Add curry powder, turmeric, salt, pepper and red pepper flakes; stir well. Add the cauliflowers and potatoes to the pan, and stir to coat with spices. Add tomato sauce and water and stir well. Bring to a boil. Then, reduce heat to medium-low, cover and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally. Serve with a dollop of plain yogurt.


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 yellow onion, diced
  • 2 whole carrots, sliced
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 1 head cauliflower, cut into bite sized pieces
  • 2 medium potatoes, diced
  • 1 cup tomato sauce
  • ½ cup water
  • Plain yogurt (optional)

Nutritional Data Per Serving

  • Calories: 211
  • Fat: 7 grams
  • Carbohydrates: 36 grams
  • Protein: 6 grams
  • Sodium: 538 milligrams

Original Recipe by Kip Hardy, Food & Nutrition Services

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