Vegetable Curry


  • 1 medium onion, diced
  • 1 Tbsp. mustard seed
  • 1 Tbsp. curry powder
  • 1 tsp. cumin
  • 1/8 tsp. coriander seed
  • 1/2 tsp. turmeric
  • 1 tsp. salt
  • 1 tsp. garlic salt
  • 1 clove garlic, minced
  • 1 tsp. red pepper flakes
  • 1/8 tsp. cayenne
  • 1 c. water
  • 8 c. fresh baby spinach
  • 3 c. cauliflower florets
  • 2 c. fresh brussels sprouts, halved
  • 1 c. diced potatoes
  • 1+1/2 c. canned diced tomatoes
  • 1/2 c. Silk creamer


  1. Spray the bottom of a large soup pot with vegetable oil spray, and sauté onions and spices a minute or two – until onions are clear.
  2. Add remaining ingredients except creamer, bring to a boil, reduce heat and simmer until vegetables are tender. Stir in Silk creamer and serve.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Indian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.