6 Reviews

Wonderful veg. curry! I made it for lunch this afternoon using 3 carrots, red bell pepper, yellow bell pepper and green bell pepper (1 each), 5 cauliflower florets, 1 small packet of baby corn and about half a cup of French beans. As we are vegetarians, I used vegetable stock and not chicken stock. I did require about 1 1/2 cups of water to cover the vegetables. I served this curry with white Basmati rice and Punjabi papads. This curry was on the spicy side, not too spicy, just right- I especially like the curry powder in it. Hit the spot! Please note: I do not have peanut oil, so I used sunflower cooking oil. A definite keeper in my books! Thank You for sharing :)

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Charishma_Ramchandani October 26, 2002

Loved it! Made for a buffet along with another of your recipes Mediterranean Chicken Casserole. Over the past couple of years curry has become one of our favourite additions to our menu - we really enjoyed this Vegetable Curry and plans are to make it again - soon! Loved that it not only tasted good but made for great presentation. Made for Auz/NZ Swap.

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Gerry June 21, 2010

I love this recipe! I've made it at least 10 times it's so good. Always comes out perfectly, and my family loves it.

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Hungry4recipes March 20, 2010

Loved this curry! Not too hot but lots of flavour. I served a dollop of Greek yoghurt on the side which went really well. Thanks for this recipe Teresa!

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Sally in Sydney February 24, 2010

This is a very good vegetable curry. I like it a lot. I did put less curry powder in mine because I worry it will be too hot for me. I did not add cashews, basil and coriander leaves and curry leaves because I don't have it, but still it is very good. I tried 2 veg. curry recipe here at zaar but this is the one that I like best. Thank you for sharing your recipe.

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BHENG D. August 03, 2007

Smell fantastic, taste even better. For veggies I used mushrooms, string beans, peas, also added one can (14oz) red kidney beans(drained)and one can (14oz) brown lentils(drained). Didn't have peanut oil either so I used my normal olive cooking oil. Also used vegetable stock. The spices were just right. This is a definite keeper!

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Chef Dudo June 04, 2005
Vegetable Curry