Vegetable Curry

This healthy meatless meal is packed with high fiber vegetables. Pistachios on top add color and crunch.

Vegetable Curry
Servings: 6 Prep 15 mins Cook 33 mins


  • 2 tablespoons vegetable oil
  • 1 large onion, sliced
  • 1 small butternut squash (about 8 ounces), peeled, seeded and cut into 1-inch pieces (6 cups)
  • 1 small head cauliflower, trimmed and cut into florets (6 cups)
  • 4 teaspoons curry powder
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon sugar
  • 1/3 teaspoon cayenne pepper
  • 1 14 ounce can vegetable broth
  • 2 tablespoons cornstarch
  • 1 19 ounce can chickpeas, drained
  • 1 14 1/2 ounce can diced tomatoes (not drained)
  • 1 6 ounce bag fresh baby spinach
  • 1 cup shelled pistachios

Make It

1. In a large pot, heat oil over medium-high heat. Add onion and saute about 7 to 8 minutes, stirring often, or until lightly browned.

2. Add butternut squash and cauliflower; cook about 12 minutes, stirring occasionally, until softened and lightly browned. Add curry powder, salt, ginger, sugar and cayenne, and cook, stirring, for 1 minute.

3. Place 1/4 cup of the vegetable broth in a small measuring cup and stir in the cornstarch. Set aside.

4. Stir remaining broth, chickpeas and tomatoes into pot; bring to a boil over high heat. Cover and reduce heat to medium-low. Simmer 12 minutes, stirring occasionally, or until vegetables are tender.

5. Stir in reserved cornstarch mixture and the spinach. Stir until spinach is wilted and mixture has thickened. Add pistachios. Serve warm.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 492, Fat, total (g): 16, chol. (mg): , sat. fat (g): 2, carb. (g): 78, fiber (g): 15, pro. (g): 14, sodium (mg): 941, Percent Daily Values are based on a 2,000 calorie diet.