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Curry Vegetables

Curry is typically used to make a spiced sauce or gravy for vegetables, stews, or meats served in southern India.

Recipe Source: teamnutrition.usda.gov


  • 2/3 cup fresh chopped onion
  • 1 cup white potatoes, peeled, 1/4″ cubed
  • 1/2 cup tomatoes (fresh or diced canned low sodium/no added salt)
  • 1/2 cup water
  • 1 1/2 cup green beans (frozen, cut)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon curry powder, dry, ground
  • 1/2 teaspoon salt, table


  1. Wash hands.
  2. Spray a small skillet with nonstick cooking spray, and heat on medium.
  3. Cook onions and potatoes for 5 minutes or until onions are tender. Stir frequently.
  4. Stir in tomatoes and water. Increase heat to medium-high. Cover, and cook for 5 more minutes.
  5. Remove lid, and add green beans and seasonings. Cook until liquid is no longer pooling on the bottom of the pan and potatoes are fork tender, 5-7 minutes.
  6. Stir frequently. Heat to 140 degrees Fahrenheit or higher for at least 15 seconds.
  7. Serve 1/2 cup.
Serving Size: 1/2 cup
Total Fat0 g
Saturated Fat0 g
Sodium246 mg
Total Carbohydrate12 g
Dietary Fiber2 g
Total Sugars0 g
Added Sugars included0 g
Protein2 g
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