Do you have a favorite recipe for vegetable curry?

Thai Vegetable Curry by Kevin Bozis, The Spice House in Chicago. Ingredients 2 tablespoons vegetable oil 1/4 cup Thai Red Curry Powder 1 large white onion, finely diced 1 red bell pepper, finely diced 1 head cauliflower, chopped 4 medium potatoes, peeled and chopped 1 can (15 oz.) coconut milk 1 bunch lemongrass, cleaned and chopped juice of 2 limes Preparation Instructions Make a paste with the Thai Red Curry seasoning and water. Heat a large pot with 2 teaspoons oil. Add the onion and bell peppers. Cook over medium heat, stirring often, for a couple minutes. Add the curry paste and blend. Slowly add the coconut milk, whisking to blend. Add the cauliflower and potatoes. Add the lemongrass and lime juice. Bring to simmer, and cook for 30-40 minutes until the potatoes are done.

Vegetarian Spinach Curry INGREDIENTS 1 cup chopped onion 2 garlic cloves, minced 1 tablespoon curry powder 1 tablespoon canola oil 1 can (8 ounces) tomato sauce 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 1 can (16 ounces) garbanzo beans or chickpeas, rinsed and drained, divided 1 cup reduced-sodium chicken broth or vegetable broth 1/4 teaspoon salt 1/4 teaspoon pepper Hot cooked couscous, optional DIRECTIONS In a nonstick skillet, cook the onion, garlic and curry powder in oil for 3-4 minutes or until onion is tender. Stir in the tomato sauce, spinach and 1 cup garbanzo beans. In a blender, combine the broth and remaining garbanzo beans; cover and blend until smooth, about 2 minutes. Stir into skillet. Sprinkle with salt and pepper. Cook and stir mixture is heated through. Serve over couscous if desired.

hi friend, try this, first i gave u a low fat recipe of chicken , which my hubby makes, but then i remembered that u wanna have a veggy recipe, not non-veg. 1 tbsp oil 2 cloves garlic 1 med. onion 3 stalks celery , sliced 1 small apple, peeled, cored and diced 1 tsp chilli [powder 1 tsp ground ginger 1 tsp groung turmeric powder 100 gms beans diced 200 gms. cauliflower, broken into small florets 1oo gm carrots diced 100 gms potatoes diced 1 tsp tomato puree 20 gm sultanas heat the oil in a large pan and stir fry garlic, , onion, celery, and apple for 5 min. add chilli ginger,turmeric.stir fry. add the green bea\ns, cauliflower, carrots, and potatoes plus 300 ml water . stir in tamato puree , sultanas and a pinch ofg salt. bring to a boil and reduce the heat . simmer for 35-40 minutes. enjoy the aroma until served.