Vegetable Curry

Contrasting colors and flavors make this dish as delicious as it is attractive. Peanuts are more nutritious but cashews or almonds may be used, if preferred.
Course Main Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Author My Great Recipes, 1980


  • 1 small onion chopped
  • 1 clove garlic minced or pressed
  • 1 tart apple peeled and diced
  • 2 teaspoons curry powder
  • 2 tablespoons oil
  • 2 medium carrots peeled and diced
  • 1 1/3 cup diced yellow summer squash or zucchini
  • 12/3 cup uncooked long-grain brown rice
  • 1/2 cup raisins
  • 2 vegetarian bullion cubes
  • 2 cups water
  • 1 tablespoon lemon juice
  • 1/2 cup frozen peas thawed
  • 1/2 cup coarsely chopped roasted peanuts almonds, or cashews, optional


  1. In a large saucepan, saute onion, garlic, apple, and curry powder in oil for about 5 min.
  2. Add carrots, squash, and rice. Saute about 5 min. longer. Add raisins, bouillon cubes, water, and lemon juice. Bring to boil.
  3. Cover and simmer, stirring occasionally, for 35 min. or until rice is tender and liquid is absorbed. Stir in peas. Heat through. Sprinkle with nuts, if used.
  4. Good served with: Chutney, chopped green onions, shredded coconut and/or other condiments.

Recipe Notes

From My Recipes Collection 1980, group 20 Vegetarian dishes, card 34.

For 2 servings: Half of the ingredients.

For 8 servings: Double the ingredients but only use 3 1/2 cups water.