Vegetable recipe collection

Curried beef and potato stir-fry with red pepper, onion, and tomato in a light broth sauce. A low-fat, quick weeknight dinner with warm curry flavor.

Indian curried cabbage with cumin, turmeric, tomato, carrots, and bell pepper simmered until tender. A vegan, low-calorie side dish ready in 30 minutes with no sauce needed.

Aloo Gobi with diced potatoes and cauliflower cooked in ghee with mustard seeds, cumin, garam masala, and fresh tomatoes. A classic Indian vegetarian dish ready in 30 minutes.

Tender soy-marinated chicken strips top fresh spinach with tart apples, crunchy peanuts, and sweet raisins, all tossed in a maple curry vinaigrette that's sweet, tangy, and warmly spiced.

Curried chicken wings braised with potatoes, ginger, garlic, oyster sauce, and sherry in a savory curry broth. A one-pot Asian-style chicken wing dinner with tender potato chunks.

Curried chickpeas with steamed broccoli, turnips, and pearl barley tossed in curry powder, lemon juice, and fresh chives. A quick vegan bowl that comes together in minutes.

Curried corn and chicken salad with a creamy yogurt-curry dressing, red cabbage, bell pepper, and cumin. A no-cook, make-ahead lunch with bold Indian-inspired flavor.

Curried corn and tomato soup: a silky pureed Indian-spiced soup with sweet corn kernels, fresh tomato, and a swirl of cooling yogurt. Bright, warming, and ready in 40 minutes.

Curried corn salad with red bell pepper, cucumber, scallions, and spinach in a tangy curry-mustard vinaigrette. A no-cook, low-fat side dish ready in ten minutes.

Curried cucumber and tomato soup, a chilled summer puree of garden produce blended with curry powder, garlic, and hot sauce. No-cook, vegan, and ready after a quick chill.

These are very tasty potatoes, and it was a huge hit.

Bhartha, a classic Indian curried eggplant roasted until smoky and tender, then cooked down with tomatoes, onions, and ghee. Finished with fresh coriander.

Curried eggplant strudel wrapped in crispy phyllo with saffron, cumin, peanuts, and tomatoes. Baked golden and served with cool yogurt. A stunning Indian-meets-Viennese fusion.

North Indian chana masala with whole spices, finished with amchoor (mango powder), dried pomegranate seeds, and a sizzling ghee tadka poured over the top.

Curried garlic dip made with yogurt, sour cream, curry powder, garlic powder, and dry mustard. A creamy, five-ingredient party dip for vegetables and chicken drumettes.

Red lentils and carrots simmer with curry spices into a hearty soup thickened with breadcrumbs. This warming bowl takes just one pot and delivers protein-rich comfort in about an hour.