Ontario Vegetable Curry

From the Vitality Food Feature ‘VEGGIE THANKSGIVING‘.

This recipe is courtesy of Foodland Ontario.

This low-fat dish is highlighted by hearty Ontario butternut squash and potatoes, set off by a fragrant mix of spices.


  • 1 Tbsp vegetable oil
  • 1 Ontario onion, chopped
  • 1 sweet green pepper, chopped
  • 2 cloves Ontario garlic, minced
  • 3 medium Ontario potatoes, peeled and cubed
  • 1 Tbsp curry powder
  • 1 Tbsp all-purpose flour
  • 1 tsp ground cumin
  • 1/4 tsp pepper
  • 2-1/2 cups vegetable or chicken broth
  • 2 cups cubed, peeled Ontario Butternut Squash (about half a medium squash)
  • 1 can (540ml) lentils (optional) drained and rinsed
  • Salt to taste
  • 1/2 cup fresh coriander leaves
  • Hot cooked rice

1) In Dutch oven or large saucepan, heat oil over medium-high heat. Add onion, green pepper and garlic; cooking until slightly softened, about 4 minutes. Add potatoes; sprinkle with curry, flour, cumin and pepper; cook, stirring, for 30 seconds.

2) Stir in broth; bring to boil. Reduce heat and simmer 15 minutes. Add squash; simmer, stirring occasionally, until vegetables are tender, 30-35 minutes. Stir in lentils, if using, and cook just until heated through. Season with salt and more pepper to taste. Sprinkle with coriander and serve over rice.

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