Indian Curry Summer Vegetables

Recipe adapted from Better Than Bouillon. For more information about Better Than Bouillon, visit


0/5 (0 Reviews)


  • 1⁄4 cup water
  • 2 cups broccoli cut into bite size pieces
  • 1 cup red onion cut into thin 1” strips
  • 1 red bell pepper cut into thin 1” strips
  • 1 1⁄2 cups yellow squash cut in 1⁄2” slices
  • 1⁄4 cup sweetened coconut milk
  • 1 tablespoon Better Than Bouillon® Seasoned Vegetable Base
  • 1⁄2 teaspoon curry powder
  • 1⁄4 teaspoon black pepper, ground


Set EGG for direct cooking without the convEGGtor at 400°F/204°C.

In a bowl, mix coconut milk, Seasoned Vegetable Base, curry powder and black pepper.

Combine vegetables in a Big Green Egg Carbon Steel Wok.

Pour mixture over vegetables and place pan directly on EGG.

Cook for 10-12 minutes or until vegetables are soft and fork-tender.

Serves 4


Leave a Reply