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Indian Vegetable Curry

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 the Harmful 7. Together we are poised to positively impact nearly 84,000 students in the Austin community.



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


  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
Recipe tip:

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

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