Indian Vegetable Curry

This recipe for Indian Vegetable Curry was provided by our partner in Texas, Anneliese Tanner, at Austin Independent School District, which has received $600,000 in grant funding from the Life Time Foundation to remove Ingredients of Concern. Together we are poised to positively impact nearly 84,000 students in the Austin community.

Ingredients

2 cups brown rice

1 1/2 Tbsp butter

1 Tbsp garlic, minced

1/2 cup diced onion

2 cans garbanzo beans (be sure to check the label for a non-BPA lining and recognizable ingredients)

4 tsp curry powder

2 cups vegetable broth

1 1/2 cups yellow squash, sliced into half moons

2 cups zucchini, sliced into half moons

1/4 tsp salt

4 tsp lime juice

2 tsp fresh cilantro

Directions

1. Cook rice according to package

2. Melt butter in a large pot on medium heat

3. Add garlic and onion, and cook until translucent

4. Add drained and rinsed garbanzo beans and half of the curry

5. Cook for 5 to 6 minutes, stirring frequently, then add vegetable broth and increase heat to bring to a low simmer

6. Cover and continue to simmer for 5 minutes

7. Add yellow squash, zucchini, remaining curry powder, salt and lime juice, and stir until well combined

8. Cover and continue cooking for 5 to 7 minutes

9. Remove from heat, add cilantro and serve with rice

Notes

Try replacing some of the zucchini or squash with your favorite seasonal options like shredded carrots, broccoli or cauliflower.