Skip Nav
Original Recipes
Grab a Forkful of Happiness by Making This Garlicky Spaghetti Immediately
Dinner
22 Cozy Slow-Cooker Casseroles That Make Life Easy
Cooking Basics
14 Grocery Staples I Always Have as a 20-Something on a Budget

Fast & Easy Dinner: Curried Vegetable Hash

Fast & Easy Dinner: Curried Vegetable Hash


Anyone who says a vegetarian meal can't be fulfilling and flavorful must try tonight's rapid yet delicious dinner. A large variety of fresh summer vegetables are stewed with a fragrant curry sauce. Fresh basil and parsley finish off the dish that tastes great alone or over rice. Pair with a cool white wine and you are in for a rewarding and guilt free Thursday night meal. Sound scrumptious? Get the recipe when you,



Curried Vegetable Hash
From Vegetarian Times magazine

1 1/2 Tbs. vegetable or olive oil
1 large onion, diced
1 bay leaf
1 medium clove garlic, minced
1 Tbs. all-purpose flour
2 tsp. mild curry powder
2 cups peeled, diced summer squash ( 1/2-inch pieces)
2 cups peeled, diced all-purpose potatoes ( 1/2-inch pieces)
1 1/2 cups fresh corn (3 medium ears), or frozen
1 small green bell pepper, chopped
1 1/4 cups low-sodium vegetable broth
1/2 tsp. salt
1 ripe medium tomato, halved, seeded and diced
1 to 2 tsp. chopped fresh basil
1 to 2 tsp. chopped fresh parsley

  1. In large skillet, heat 1 tablespoon oil over medium heat. Add onion and bay leaf and cook, stirring often, until onion is softened, about 8 minutes. Add remaining 1/2 tablespoon oil, garlic, flour and curry powder and cook, stirring, 1 minute.
  2. Stir in squash, potatoes, corn, bell pepper, broth and salt until well combined. Bring to a boil, stirring occasionally. Cover, reduce heat slightly and cook until potatoes are barely tender, about 10 minutes.
  3. Stir in tomato and cook uncovered, stirring occasionally, until most of the liquid has evaporated and vegetables are tender and coated with medium-thick gravy, 5 to 6 minutes.
  4. Remove from heat and stir in basil and parsley. Let stand, covered, 5 minutes. Remove bay leaf and serve hot over rice if desired.

Serves 4-5.

Join The Conversation
tkoblondee tkoblondee 9 years
It sounds like a good side with a rib-eye or pork chops...oops!!
beingtazim beingtazim 10 years
sounds good. i'd leave out to squash (don't like it!) and add more spice, like fresh green chillies or something, but it looks pretty good.
vegan-musician vegan-musician 10 years
yummmm!!!
ngocapella ngocapella 10 years
Sounds great! And a perfect fridge-cleaner for me, too. :)
Chaoticfury Chaoticfury 10 years
I really want to make this tonight!!!
ccsugar ccsugar 10 years
Sounds delish!!! Definitely saving!
xoxomattieoxox xoxomattieoxox 10 years
ooooh sounds so so good. im definetly going to make this!
ALSW ALSW 10 years
Sounds easy and delicious. I'd probably do red instead of green peppers, but either way, yum!
Flat Belly Smoothie
How to Roast Broccoli and Cauliflower
Purple Cloud Recipe
3-Ingredient Fall Appetizers
From Our Partners
Latest Food
All the Latest From Ryan Reynolds