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Vegetable Curry

With the unseasonably cold weather lately, curry seems to hit the spot every time! This recipe is packed with vegetables and is super versatile as ultimately any vegetable can be used (AKA the ones wilting in your fridge). Ginger and turmeric pack a punch in this recipe, and also has a plethora of medicinal and antioxidant properties. This is a great recipe to make for the week as the flavors meld and taste even better the next day. This recipe is great paired with naan!

  • Yield: 4 servings 1x


  • ½ yellow onion, diced
  • 34 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 1 large russet potato, diced
  • 1 medium zucchini, diced
  • 1 medium carrot, diced
  • 2 tbsp curry paste (red, green, or yellow)
  • 1 tbsp cumin
  • ½ tsp turmeric powder
  • 1 tbsp curry powder
  • 1 can diced tomatoes
  • 500mL  vegetable broth
  • 2 tbsp neutral oil
  • Salt and pepper to taste


  1. In a large pan, heat up the oil and saute the onion, garlic, and ginger until soft and fragrant
  2. Add in the potato and carrot and cook for another 2-3 minutes
  3. Add in the spices and curry paste until fragrant
  4. Pour in the diced tomatoes and vegetable broth and mix until the curry paste is incorporated
  5. Once simmering, add in the zucchini and season with salt and pepper
  6. Simmer for another 15 minutes with the lid on
  7. Serve over rice and enjoy!


Recipe reviewed by Annie Tsang, RD


  • Serving Size: 1 serving
  • Calories: 170
  • Sugar: 7g
  • Sodium: 1013 mg
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 5 g
  • Protein: 4 g
  • Cholesterol: 0 mg

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