Curried Vegetable Stir Fry


Curried Vegetable Stir Fry

I make this simple yet tasty curried vegetable stir fry all the time. My kids love it because of the baby potatoes and broccoli, their two favorite vegetables. To make it a complete meal, I like to serve it with Quinoa Fried Rice or some kind of lentil soup. 

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Servings: 4


  • 3 teaspoons olive oil
  • 1 tablespoon cumin seeds
  • 1 teaspoon ginger (minced)
  • 1 tablespoon curry powder
  • 1/2 cup onion (cubed)
  • 1 1/2 cups boiled baby potatoes (halved, unpeeled)
  • 2 cups bell peppers (red, yellow, green, cubed)
  • 2 cups broccoli florets (blanched)
  • Salt (to taste)


  1. Heat 2 teaspoons olive oil in pan or skillet, add potato halves and sauté on medium heat until they are crisp from outside (about 5 minutes). Transfer to bowl and set aside.

  2. In the same pan or skillet, heat the remaining 1 teaspoon of olive oil and cumin seeds. 

  3. When seeds start to splutter, add garlic and onions and sauté on a medium flame for 1 minute.  

  4. Add curry powder and mix well.  

  5. Add bell peppers and broccoli, and sauté on medium heat for 1 minute.

  6. Add sautéed potato halves, toss gently, and cook on medium heat for another minute.

  7. Serve immediately.