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Vegetable Curry

  • 1 medium broccoli, cut into florets
  • 1 medium onion
  • 2 medium garlic cloves, pressed
  • 2 carrots, chopped
  • 1 stalk celery, chopped
  • 1 small can of crushed tomatoes
  • 1 tspoon curry powder (mild or hot)
  • ½ tspn cumin
  • ½ tspn turmeric
  • tamari to taste (or soy sauce)
  • 1 cup plain yoghurt
  • 2 cups cooked brown rice 


Saute onion and garlic in a little oil for about 5 minutes. Add celery, carrots and broccoli. Saute another 5 minutes. Add tomatoes, spices and tamari. Cover and cook till broccoli and carrots are tender (don’t overcook leave the vegetables a little crunchy). Add yoghurt right before serving. Spoon over rice and serve with other Indian side dishes such as dahl, cucumber salad, etc.


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