Vegetable Curry (Alton Brown) Recipe

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Vegetable Curry (Alton Brown)
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  1. Poke several holes in the bag of frozen vegetables and microwave on high for 2 to 3 minutes or until thawed. Set aside.
  2. In medium mixing bowl, whisk together yogurt and cornstarch. Set aside.
  3. Heat oil in a 10-inch, non-reactive saute pan over medium-high heat. Add cumin seeds, fennel seeds and mustard seeds, cover pan with a splatter screen, and cook, stirring occasionally, until they begin to pop. Once they begin to pop, turn the heat down to medium, and add turmeric, onion powder, coriander, cinnamon, garlic, and chiles. Saute until garlic turns golden brown in color, approximately 3 to 5 minutes. Gently add the vegetables, sugar, salt and pepper, if desired, and cook for 3 to 5 minutes, or until vegetables are heated through. Remove vegetables from heat, pour into bowl with yogurt mixture, and stir to combine. Remove chiles if desired, and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 340.59 Kcal (1426 kJ)
Calories from fat 171.14 Kcal
% Daily Value*
Total Fat 19.02g 29%
Cholesterol 10.67mg 4%
Sodium 679.1mg 28%
Potassium 706.07mg 15%
Total Carbs 38.89g 13%
Sugars 4.89g 20%
Dietary Fiber 10.16g 41%
Protein 10.11g 20%
Vitamin C 26.2mg 44%
Iron 3.8mg 21%
Calcium 186.8mg 19%
Amount Per 100 g
Calories 102.24 Kcal (428 kJ)
Calories from fat 51.38 Kcal
% Daily Value*
Total Fat 5.71g 29%
Cholesterol 3.2mg 4%
Sodium 203.86mg 28%
Potassium 211.96mg 15%
Total Carbs 11.67g 13%
Sugars 1.47g 20%
Dietary Fiber 3.05g 41%
Protein 3.04g 20%
Vitamin C 7.9mg 44%
Iron 1.1mg 21%
Calcium 56.1mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.6
  • 9

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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