Curried Spring Vegetables

  • Yield: 4 servings

Although it looks like a lot of ingredients, they are mostly thrown into a pot and simmered. You can add any spring vegetables to this dish such as zucchini, snap peas or green beans.


1tablespoon olive or peanut oil
1medium onion, chopped
1-- cinnamon stick
3-- bay leaves
4-- cloves
3-- cardamom pods
2teaspoons curry powder
1-- jalapeno pepper, seeded and minced
1tablespoon minced peeled ginger root
2-- garlic cloves, minced
2-- carrots, peeled and sliced 1/2-inch thick
2cups chopped broccoli florets
1cup chopped red bell pepper
1cup shelled peas or frozen peas
1/2cup water or vegetable broth
-- Salt, to taste
1/2cup chopped cilantro


  1. Heat oil in a large saucepan over medium heat. Add onions, cinnamon stick, bay leaves, cloves, cardamom, curry, jalapenos, ginger and garlic. Saute until onions start to brown. Add carrots, broccoli and red peppers. 
  2. Continue to saute 4 to 5 minutes until vegetables become tender. Add peas and water or broth and stir with wooden spoon to remove any browned bits from bottom of pan. Continue stirring and cooking 2 minutes. Season with salt; add cilantro. Serve over Cardamom Couscous.  

Nutritional Info *per serving

  • Calories 121
  • Fat 4g
  • Saturated Fat .61g
  • Cholesterol 0mg
  • Sodium 97mg
  • Carbohydrate 18g
  • Fiber 6g
  • Sugars 7g
  • Protein 5g