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    You are in: Home / Indian / Vegetable Curry Recipe
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    Vegetable Curry

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on October 26, 2002

      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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    • on June 21, 2010

      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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    • on March 20, 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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    • on February 24, 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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    • on August 03, 2007

      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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    • on June 04, 2005

      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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    Nutritional Facts for Vegetable Curry

    Serving Size: 1 (362 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 454.5
     
    Calories from Fat 345
    75%
    Total Fat 38.3 g
    59%
    Saturated Fat 24.0 g
    120%
    Cholesterol 1.8 mg
    0%
    Sodium 916.3 mg
    38%
    Total Carbohydrate 24.3 g
    8%
    Dietary Fiber 4.9 g
    19%
    Sugars 5.8 g
    23%
    Protein 9.3 g
    18%

    The following items or measurements are not included:

    curry leaves

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