PEI Potato and Vegetable Curry

A vegetarian curry to spice up your day!

Prep Time & Yield

Serves 6.

2 medium PEI White Potatoes, large dice
1 tbsp (15 ml) Vegetable Oil
1 medium Onion, thinly sliced
1 Bay Leaf
1/2 tsp (2 ml) Ginger Powder
1 tsp (5 ml) Curry Powder
1/2 tsp (2 ml) Chili Powder
3 cups (750 ml) Vegetable Stock
1 cup (250 ml) Turnip, large dice
2 Carrots, large dice
Plum Tomatoes, large dice
1 cup (250 ml) Cauliflower, small florets
1/2 Green Pepper, large dice
1 cup (250 ml) Peas, fresh or frozen
to taste Salt & Pepper



1.    Heat a large pot over medium-high heat; add oil. 

2.    Add onion and green pepper and cook for 5 minutes; stir in spices and cook for 1 minute. 

3.    Add vegetable stock, potatoes, turnip, carrots and stir. 

4.    Cover and bring to a boil; reduce heat and simmer for 10 minutes . 

5.    Add cauliflower; continue to simmer for 5 minutes or until tender. 

6.    Add peas and tomatoes and cook 1 to 2 minutes.

7.    Season with salt & pepper; serve immediately.

Nutritional Information

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