Spicy Vegetable Curry

One of my very favorite meals. This spicy vegetable curry is fantastic on its own OR served over brown rice. My husband loves it with grilled chicken, too! This recipe freezes beautifully, so go ahead and make extra!

Spicy Vegetable Curry

Spicy Vegetable Curry is a delicious and satisfying meal on it's own, or throw it over rice or some grilled chicken!

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Course: Main Course

Cuisine: Indian

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 8

Calories: 188kcal

Author: April Woods

Ingredients

• 15 ounces coconut milk about 1 can
• 30 ounces chicken or vegetable stock
• 1 zucchini chopped
• 1 bell pepper chopped
• 1 yellow squash chopped
• 15 ounce can of diced tomatoes drained
• 1 small yellow onion chopped
• 1/2 eggplant chopped
• 4 tablespoons of curry powder I use Blue Mountain Jamaican Curry Powder
• 1/2 tablespoon olive oil
• salt and pepper
• 3 cloves garlic chopped
• 1 cup chopped mushrooms

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Instructions

• Place chopped vegetables (but NOT tomatoes) into a covered casserole or
• roasting pan, toss with olive oil and sprinkle lightly with salt and
• pepper.
• Roast vegetables, covered, at 350 degrees for 45 minutes.
• Add stock, coconut milk, curry powder and tomatoes. Stir well and return to oven (covered) for forty-five minutes.
• Enjoy!

Notes

Calories are automatically generated. For best results calculate based on your exact ingredients. 

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Nutrition

Calories: 188kcal

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Do you love curry? Then make sure to check out my recipes for Pumpkin Soup (yes, the secret ingredient is curry!) and Curry Mustard Sauce. Also, my friend Elaine makes an awesome Red Thai Seafood Curry.

Spicy Vegetable Curry Ingredients: 

• 15 ounces coconut milk (about 1 can)
• 30 ounces chicken (or vegetable) stock
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 1 yellow squash, chopped
• 15 ounce can of diced tomatoes, drained
• 1 small yellow onion, chopped
• 1/2 eggplant, chopped
• 4 tablespoons of curry powder (I use Blue Mountain Jamaican Curry Powder)
• 1/2 tablespoon olive oil
• salt and pepper
• 3 cloves garlic, chopped
• 1 cup chopped mushrooms

Spicy Vegetable Curry Directions:

1. Place chopped vegetables (but NOT tomatoes) into a covered casserole or
   roasting pan, toss with olive oil and sprinkle lightly with salt and
   pepper.
2. Roast vegetables, covered, at 350 degrees for 45 minutes.
3. Add stock, coconut milk, curry powder and tomatoes. Stir well and return to oven (covered) for forty-five minutes.
4. Enjoy!