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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Vegetables / Curries
Contributed by Vegetarians and Vegans from around the world
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Vegetable Curry 2
From: Kathryn J. Camfield

  • 2 tsp. margarine
  • 2 tsp. vegetable oil
  • 1/2 cup diced, peeled apple
  • 1 clove garlic, minced
  • 2 tsp. curry powder
  • 1/4 tsp. fennugreek (if avail.)
  • 1 tbsp. flour
  • 1 cup vegetable stock
  • 1/2 cup apple juice
  • 2 cups carrots, thickly sliced
  • 2 cups cubed, peeled butter squash
  • 1 large cooking onion, cut length-wise into 1-inch wedges
  • 1 sweet red pepper, cut into 1/2" wide strips
  • 1 cup drained kidney beans
  • salt and pepper to taste
1. In saucepand, melt butter with oil over medium heat; cook apple, garlic, curry powder and fennugreek, stirring, for 30 seconds. Stir in flour; cook for 30 seconds. Blend in stock and apple juice; cook, stirring, until thickened.

2. Add carrots; cover and cook for 5 minutes. Add squash and cook, covered, for 4-5 minutes or more until carrots are tender-crisp and squash is just cooked through.

3. Add onion and red pepper; cover and cook 2-3 minutes or until onion is tender-crisp. Add kidney beans; cook, stirring gently, just until beans are heated through. Season to taste with salt and pepper.

Yield: 4 servings; Source: The Ottawa Citizen