Vegetable Curry Recipe | Yummly
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Vegetable Curry

BEACH HOUSE KITCHEN(2)
Angelique A.: "omg so delicious. instead of buttermilk i used co…" Read More
19Ingredients
50Minutes
210Calories
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Ingredients

US|METRIC
7 SERVINGS
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup sliced shallots (thinly, about 3)
  • 1 jalapeno pepper (seeded and minced)
  • 2 tablespoons minced ginger (fresh)
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne
  • 2 tablespoons tomato paste
  • 3 cups red potatoes (cubed)
  • 2 cups low salt chicken broth
  • 2 cups cauliflower florets
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 2 cups buttermilk
  • 5 ounces baby spinach leaves
  • long grain rice (Hot cooked, optional)
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    NutritionView More

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    210Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories210Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol15mg5%
    Sodium500mg21%
    Potassium740mg21%
    Protein8g16%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate31g10%
    Dietary Fiber3g12%
    Sugars5g10%
    Vitamin A10%
    Vitamin C45%
    Calcium15%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Angelique A. 9 months ago
    omg so delicious. instead of buttermilk i used coconut milk and added corn....mmmm i couldn't stop eating it
    Adam Platt 3 years ago
    Recipe was great! I Added extra jalapeño and it was quite spicy, 1 jalapeño is plenty

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