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Vegetable Curry

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Recipe By Chef Jim Coleman

Serve this over a whole grain such as brown rice, whole wheat cous-cous, or wheat berries. Serve with a bottle of your favorite hot sauce.

Serves 4 people


  • ¼ cup canola oil
  • 2 medium onions, sliced
  • 1 clove of garlic, crushed
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1 small cauliflower, broken into florets
  • 4 carrots, scraped and sliced
  • 2 medium turnips, diced
  • 1 tablespoon tomato pasted
  • 1¼ cup vegetable stock
  • Salt to taste
  • 2/3 cup plain yogurt
  • 1 tablespoon chopped parsley


    1. Heat the oil in a large sauté pan over medium high heat. Add the onions and cook for 5 minutes, or until softened. Add the garlic, curry powder, and turmeric and cook another 2 minutes.
    2. Place the cauliflower, carrot, turnip, tomato paste, stock and salt in the pan. Cover, reduce the heat, and simmer gently for 40 to 45 minutes until the vegetables are tender.
    3. Stir in the yogurt and reheat gently; be careful not to let the mixture boil. Sprinkle with the parsley, and serve.
Photo by Flicker user jawshouamoua / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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Photo by Flicker user mollycakes / CC BY-NC 2.0

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