Recipes Main Dishes Curries Vegetarian Quick and Easy Vegetable Curry 4.3 (115) 78 Reviews 10 Photos A very quick and easy curry to serve up with rice and a salad. Submitted by Michelle Young Updated on November 17, 2024 Save Rate Print Share Close Add Photo 10 10 10 10 Servings: 5 Yield: 4 to 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 5 servings 1 tablespoon olive oil 1 onion, chopped 2 cloves crushed garlic 2 ½ tablespoons curry powder 2 tablespoons tomato paste 1 (14.5 ounce) can diced tomatoes 1 cube vegetable bouillon 1 (10 ounce) package frozen mixed vegetables 1 ½ cups water salt and pepper to taste 2 tablespoons chopped fresh cilantro Directions In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes. Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving. I Made It Print 130 home cooks made it! Nutrition Facts (per serving) 103 Calories 4g Fat 16g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 103 % Daily Value * Total Fat 4g 4% Saturated Fat 1g 3% Sodium 267mg 12% Total Carbohydrate 16g 6% Dietary Fiber 5g 16% Total Sugars 4g Protein 4g 7% Vitamin C 20mg 22% Calcium 40mg 3% Iron 2mg 12% Potassium 278mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.