Ingredients

How to make it

  • Preheat oven to 500 degrees.
  • Cut zucchini, bell pepper and onion into 1-inch chunks and toss with olive oil. Add garlic cloves and toss again.
  • Place vegetables in shallow baking pan that has been coated with non-stick spray and roast about 25 minutes, stirring occasionally. When vegetables are cool enough to handle, chop lightly in a food processor.
  • In a large saucepan, bring chicken stock or water to a boil. Reduce heat and add roasted vegetables, curry powder, salt and pepper. Simmer for 10 minutes.
  • Add chopped cilantro and parsley. Simmer another 5 minutes.
  • Ladle into bowls. Serve with a wedge of lime and top with a dollop of sour cream and chopped cilantro.

Reviews & Comments 6

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    " It was excellent "
    lipsantos ate it and said...
    This recipe made a lot and I had leftovers. I added a bottle of unsweetened coconut milk, reheated it, and served it over rice. It made a quick vegetarian lunch for a couple of my veggie friends.
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    " It was excellent "
    lipsantos ate it and said...
    Wow, this is really good! Although I like cilantro, I didn't have any on hand, but didn't miss it because the curry was so good. Also, I didn't roast the veggies, but sauted them in the pot then added the stock and seasonings. Turned out great! Would make it again.
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  • jenniferbyrdez 16 years ago
    I don't eat cilantro either. Just use fresh parsley or half parsley and half basil. This looks good. Thanks Chihuahua.
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  • mellybelly 16 years ago
    I for one LOVE cilantro! There is really a lot of cilantro in this recipe and(to me)it sounds really good, I'm going to have to try this out.
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  • chihuahua 16 years ago
    A lot of people love cilantro. I don't care for the smell or taste. I think it's horrid and for me ruins a dish! (Sorry cilantro lovers!)
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  • cheryilyn 16 years ago
    I don't use cilantro either. Hubby doesn't like it, but I am sure i can come up with a substitution.
    Was this review helpful? Yes Flag

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