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    Indian Vegetable Curry Recipe


    Indian Vegetable Curry Recipe

    • Global Inspired
    • Vegetarian
    • Vegetarian
    • Microwave
    • Family-Friendly
    • 45 Minutes or More
    Indian Vegetable Curry Recipe
    • Servings
    • Prep
    • Cook
    • Total
    • Fresh


    • Spicy


    About this dish

    Bring the taste and textures of India to your home with this delicious medley of fresh vegetables and fluffy rice.


    1 tablespoon vegetable oil

    1 cup peeled and cubed butternut squash

    2 medium carrots, cut in 1/2-inch slices

    1/2 cup chopped onion

    1 can (15 ounces) no-salt-added tomato sauce

    2 cloves garlic, finely chopped

    1 tablespoon finely chopped ginger-root

    2 to 3 teaspoons curry powder

    1 finely chopped serrano pepper, if desired

    2 cups cooked chickpeas*

    1 cup chopped fresh green beans, cooked

    1 tablespoon chopped fresh cilantro

    2 pouches (8.8 ounces each) UNCLE BEN'S® READY RICE® LONG GRAIN & WILD 

    *1 can (15 ounces) chickpeas, rinsed and drained may be substituted for the cooked chickpeas. 



    1. In 10-inch skillet heat oil over medium-high heat. Cook and stir squash, carrots and onion 4 to 5 minutes or until beginning to brown.
    2. Stir in tomato sauce, garlic, ginger-root, curry powder and serrano pepper. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until squash is almost tender, stirring occasionally. Stir in garbanzo beans and green beans. Simmer 5 minutes longer, stirring occasionally, until vegetables are tender. Stir in cilantro.
    3.  Meanwhile, heat rice as directed on package. Divide rice and curry among 4 dinner plates. 


    Amount per serving (4 total)

    Calories: 430
    Total Fat : 8g 12%
    Saturated Fat : 1g 4%
    Trans Fat : 0g
    Sodium: 610mg 25%
    Carbohydrates: 80g 27%
    Dietary Fiber: 13g 52%
    Sugars: 15g
    Protein: 15g
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