Vegetarian Curry

This vegetarian curry uses 1 red bell pepper (cut into 1-inch pieces), 1 yellow bell pepper (cut into 1-inch pieces), 1 small head of cauliflower (cut into florets), 3 cups vegetable broth, 1 teaspoon curry powder, 1 teaspoon fresh ginger (grated), 1 teaspoon Sriracha, 1 teaspoon lime juice, pinch of salt, ¾ cup Cabot Plain Greek Yogurt, 1 teaspoon sesame oil, ⅓ cup cashews, and ¼ cup fresh cilantro (chopped).

Saute the peppers and cauliflower for approximately 5 minutes in a nonstick skillet (coated with cooking spray) over medium-high heat. Pour broth into skillet and add the curry powder, ginger, Sriracha, lime juice, and salt. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until vegetables are crisp-tender.

Remove vegetables from pan with a slotted spoon and place in a serving bowl. Add Cabot Plain Greek Yogurt to pan and stir until smooth. Pour yogurt mixture over vegetables and top with sesame oil, cashews, and cilantro.

For another delicious vegetarian dish, try these Grilled Southwestern Stuffed Peppers. These stuffed peppers will satisfy both vegetarians and meat-eaters alike, making it a wonderful meal for everyone. Cabot is a cooperative of over 800 farm families and has been producing award-winning dairy products for many years. We make numerous high quality dairy products, including cheese, butter and yogurts. We’d love to hear your feedback on this vegetarian curry recipe, so please rate and review it after you’ve tried it!