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5 from 2 votes

One-Pot Winter Vegetable Curry with Turmeric Rice

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 4 servings


Winter Vegetable Curry

  • 3 tablespoons olive oil
  • 1 1/2 cup sweet potato 1-inch cubes
  • 1 1/2 cup potato 1-inch cubes
  • 1 1/2 cup fennel diced (one large bulb)
  • 1 cup broccoli florets
  • 1 cup brussels sprouts halved
  • 1 tablespoon fresh turmeric minced or grated
  • 2-3 cloves garlic minced
  • 1/8 teaspoon fresh black pepper
  • 1/8 teaspoon red pepper flakes (optional)
  • 1 jar Maya Kaimal Madras Curry Simmer Sauce

Turmeric Rice

  • 2 cups brown rice
  • 3 1/2 cups water
  • 2 tablespoons coconut oil
  • 2-inch piece fresh turmeric thinly sliced
  • 3 dried bay leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon fresh black pepper


  • In a large pot, combine olive oil, sweet potatoes, and potatoes. Bring to medium heat, stirring frequently, and cook for about 10 minutes until the vegetables begin to brown.
  • Add fennel, broccoli, brussels sprouts, turmeric, garlic, black pepper, and red pepper flakes (optional) and cook for another 3-5 minutes.
  • Reduce heat to low, add Maya Kaimal Madras Curry, and stir to combine well. Simmer for 45 minutes to 1 hour, or until all vegetables are fork tender.
  • Optional: while curry is simmering, add all Turmeric Rice ingredients to a pot, and cook covered for 30-45 minutes, or until all water is absorbed.


Top off with a squeeze of fresh lemon juice if desired!
one-pot winter vegetable curry