For those who want a savory vegetarian dish and love curry, our vegetarian curry recipe is sure to please! There are so many delicious flavors that come together beautifully, making this vegetarian curry a feast for the taste buds – not to mention, a colorful delight for the eyes. This recipe makes 4-6 servings that are sure to disappear quickly. Once you’ve made this recipe, feel free to share it with your friends and family members on Facebook, Pinterest, Instagram, and Twitter.
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!
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 grated fresh ginger
1 teaspoon Sriracha
1 teaspoon lime juice
Pinch of salt
¾ cup Cabot Plain Greek Yogurt
1 teaspoon sesame oil
⅓ cup cashews
¼ cup chopped fresh cilantro
COAT a nonstick skillet with cooking spray and place over medium-high heat. Add peppers and cauliflower. Saute 5 minutes.
POUR broth into skillet; add curry powder, ginger, Sriracha, lime juice and salt to pan. Bring to a boil; reduce heat and simmer 10 minutes or until vegetables are crisp-tender.
REMOVE vegetables from plan using a slotted spoon and place in a serving bowl.
TURN off heat; add yogurt and stir until smooth. Pour mixture over vegetables. Top with sesame oil, cashews and cilantro.
Recipe and photo courtesy of Regan Jones.
Recipe was spot on but you need to follow directions closely - I didn't heed the warning to take the pan off the stove before adding yogurt and it separated. Definitely user error.
My husband and I LOVE Curry dishes and this one is even healthy! Thanks Cabot!!!