Indian Curry Summer Vegetables

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



  • 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 an Stir Fry and Paella Pan.

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


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