Vegetable Curry

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 167.9
  • Total Fat: 5.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 344.1 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 7.0 g
  • Protein: 4.8 g

View full nutritional breakdown of Vegetable Curry calories by ingredient
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My own version My own version
Number of Servings: 8


    240 grams Onions, raw
    105 grams Carrots, raw
    85 grams Cabbage, fresh
    150 grams Bell Peppers, any color
    170 grams Mushrooms, fresh
    300 grams Eggplant, fresh
    250 grams Cauliflower, raw
    230 grams Potato, raw
    335 grams Butternut Squash
    185 grams Grape Tomatoes
    12 grams Jalapeno Peppers, de-seeded & finely minced
    25 grams Garlic, minced
    2 cup Vegetable Broth
    0.5 cup Peas, frozen
    13.6 oz Thai Kitchen Light Coconut Milk
    2 Tbsp Ground Flaxseed Meal

    2 tsp Curry powder
    2 tsp Red Curry Paste
    3/4 tsp Garam Masala
    1 tsp Nutmeg, ground
    1 1/2 tsp Paprika
    1 tsp Ginger Paste
    1 tsp Cumin Powder
    1/2 tsp Cayenne Pepper
    1 tsp Pepper
    1 tsp Thyme, fresh


Garnish Suggestions: peanuts, chutney, cucumbers, crushed pineapple, chopped egg, sliced bananas, raita, plain yogurt, and banana peppers.

You can make it non-vegetarian by adding chopped cooked chicken, bacon, fish, or other protien (even tofu to keep it vegetarian but boost the protein).

Can also be served with grilled Naan or Pita bread.


CUT all the vegetables (onions through the butternut squash) into large chunks- 3/4-1 inch cubes and place in a large slow cooker.

ADD the grape tomatoes whole and the minced jalapeno and garlic.

SPRINKLE the Spice Mix over the top then pour in the vegetable broth.

SET the slow cooker to low and cook away for 4 hours.

ADD The frozen peas, coconut milk, and flaxseed powder, Stir, cover and resume cooking for 2 hours.

SERVE in bowls, over rice or couscous if you like, and top each serving with a selection of garnishes (See notes for suggestions)


Serving Size: Makes 8 1 1/2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user DILBERTA.

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