Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
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!
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
188
kcal
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
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.
Nutrition
Calories:
188
kcal