Vegetable Curry

(Recipe adapted from More-with-Less cookbook by Doris Janzen Longacre.)

Serves 5-6

This curry is an all-time family favorite at our house! It is a quick meal option on a busy day. Just pop your rice in a rice cooker and cook your curry.

Sweet warm Jasmine rice is a perfect complement to this savory curry.


  • 1 C chopped onion
  • 1 clove garlic, minced
  • 2 T olive oil
  • 1-2T curry powder
  • 1 tsp salt
  • dash pepper
  • 1/8 tsp each of cinnamon, ginger, and turmeric
  • 2 carrots, sliced
  • 1 14.5 oz. can fire-roasted chopped tomatoes
  • 2 potatoes, diced and unpeeled
  • 1 C frozen peas or green beans

Preparation Steps

  1. Saute the onion and garlic in olive oil until softened.
  2. Add the spices and cook approximately 1 minute until fragrant.
  3. Add the sliced carrots and cook 3-5 minutes.
  4. Add the remaining ingredients and cook covered on low until potatoes are softened. ( Add water, if needed.)
  5. Serve over a bed of rice.