Best 3 Best Vegetable Curry Recipes

**Embark on a Culinary Journey with the Best Vegetable Curry Recipes: A Symphony of Flavors and Wholesome Goodness**

Experience the vibrant tapestry of flavors and textures that make vegetable curry a culinary delight. This delectable dish, often served with fragrant basmati rice or warm, pillowy naan bread, is a symphony of spices, aromatic herbs, and an array of colorful vegetables.

Our collection of vegetable curry recipes offers a diverse range of options, catering to various dietary preferences and culinary inclinations. From the classic and comforting Aloo Gobi to the vibrant and tangy Thai Green Curry, each recipe promises a distinctive taste sensation.

For those seeking a vegan delight, our Vegan Vegetable Curry is a symphony of flavors, featuring an array of fresh vegetables simmered in a creamy and flavorful coconut milk-based sauce.

If you prefer a quick and easy weeknight meal, our One-Pot Vegetable Curry is your perfect companion. This hassle-free recipe combines the convenience of a one-pot dish with the depth of flavor that characterizes a great curry.

For a taste of authentic Indian cuisine, our Traditional Vegetable Curry is a must-try. This recipe captures the essence of Indian home cooking, using a harmonious blend of spices and fresh vegetables to create a dish that is both comforting and flavorful.

And for those who love the bold and fiery flavors of Thai cuisine, our Thai Green Curry is an explosion of taste. This recipe features a vibrant green curry paste made from fresh herbs and spices, coconut milk, and a variety of vegetables, resulting in a dish that is both aromatic and satisfying.

Our collection of vegetable curry recipes is a celebration of diverse flavors and textures, offering something for every palate. Whether you prefer classic comfort food or crave an exotic culinary adventure, these recipes will surely tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETABLE CURRY

Vegetable Curry image

Provided by Food Network Kitchen

Categories side-dish

Time 55m

Yield about 4 to 6 main course servings

Number Of Ingredients 22

Ingredients

5 cloves garlic
One 3-inch chunk peeled, fresh ginger
2 tablespoons vegetable oil
1/2 teaspoon whole cumin seeds
1/4 heaping teaspoon whole cloves
10 cardamom pods
8 whole allspice
One 3 inch long cinnamon stick, broken in half
1 bay leaf
1 medium yellow onion, diced
2 teaspoons curry powder
1/2 jalapeno, or more to taste, in one piece
1/2 cup whole, peeled tomatoes (with puree) roughly chopped
1/2 cup whole milk yogurt
2 1/2 cups water
2 teaspoons kosher salt
6 small red new potatoes (about 10 ounces), quartered
1 1/2 heaping cups small cauliflower florets
4 ounces fresh green beans, cut into 1-inch pieces
1 cup canned chickpeas, rinsed and drained
Serving suggestion: Basmati rice and chutney
Serving suggestion: Basmati rice and chutney

Steps:

In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Set aside.
Heat the oil in a large pot over medium-high heat. Add the cumin seeds, cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, as the sauce "fries" in the oil, about 7 minutes. Continue to cook, stirring, for about 1 minute more.
Add the water, salt, and potatoes and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until tender, about 10 minutes. Add the cauliflower, green beans, and chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid has thickened, about 5 minutes more. Transfer to a serving bowl and serve with rice and chutney.

VEGETABLE CURRY

Vegetable Curry image

This recipe calls for ingredients found in any grocery store, or that are already in your own kitchen. Delicious and easy to prepare. Make as spicy or mild as you want.

Provided by MRICHAR4

Categories World Cuisine Recipes Asian

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup butter
2 tablespoons olive oil
½ large onion, finely chopped
2 large carrots, sliced
2 tablespoons curry powder
½ teaspoon ground turmeric
salt and ground black pepper to taste
1 pinch red pepper flakes
1 head cauliflower, broken into small florets
2 large potatoes, peeled and cubed

Steps:

Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

Nutrition Facts : Calories 371.1 calories, Carbohydrate 46.6 g, Cholesterol 30.5 mg, Fat 19.2 g, Fiber 10.2 g, Protein 7.6 g, SaturatedFat 8.4 g, Sodium 159.3 mg, Sugar 7.4 g

SIMPLE VEGGIE CURRY RECIPE BY TASTY

Simple Veggie Curry Recipe by Tasty image

Here's what you need: salt, potato, vegetable oil, medium onion, garlic, cumin, cayenne pepper, curry powder, salt, black pepper, ginger, diced tomato, chickpeas, peas, coconut milk

Provided by Jordan Kenna

Categories Dinner

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons salt, for water
2 lb potato, cut into 1-inch (2 cm) cubes
1 tablespoon vegetable oil
1 medium onion, diced
4 cloves garlic, minced
2 teaspoons cumin
1 teaspoon cayenne pepper
4 teaspoons curry powder
1 teaspoon salt
1 teaspoon black pepper
2 centimeter pieces ginger, minced
14 oz diced tomato, 1 can
15 oz chickpeas, 1 can, drained
15 oz peas, 1 can, drained
14 oz coconut milk, 1 can

Steps:

Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender-about 12 minutes. Once cooked, drain the potatoes and set them aside.
Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.
Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.
Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.
Enjoy!

Nutrition Facts : Calories 752 calories, Carbohydrate 108 grams, Fat 28 grams, Fiber 22 grams, Protein 24 grams, Sugar 20 grams

Tips:

Choose the Right Vegetables: Use a variety of vegetables with different textures and colors, such as broccoli, carrots, bell peppers, and potatoes. This will create a more flavorful and visually appealing curry.
Prepare Vegetables Properly: Cut the vegetables into uniform pieces so that they cook evenly. Also, blanch the vegetables (partially cook them in boiling water) to retain their color and nutrients.
Use Fresh and Quality Spices: The spices are what give vegetable curry its distinct flavor. Use fresh, whole spices whenever possible, and grind them just before using for the best flavor. Common spices used in vegetable curry include cumin, coriander, turmeric, and chili powder.
Sauté the Spices: To enhance the flavor of the spices, sauté them in a little oil before adding the vegetables. This will release their aromas and make them more flavorful.
Add Liquids Wisely: The amount of liquid you add to the curry will determine its consistency. For a thick, creamy curry, use less liquid. For a thinner, more soupy curry, use more liquid.
Simmer for Flavor: Let the curry simmer for at least 20-30 minutes, or longer if time allows. This will allow the flavors to develop and meld together.
Garnish Before Serving: When the curry is ready, garnish it with fresh cilantro, chopped nuts, or a dollop of yogurt to add extra flavor and visual appeal.

Conclusion:

Vegetable curry is a delicious, healthy, and versatile dish that can be enjoyed by people of all ages. With its vibrant colors, aromatic spices, and flavorful vegetables, vegetable curry is a great way to add variety to your meals. Whether you are a seasoned cook or a beginner, the tips and recipes provided in this article will help you create a delicious vegetable curry that will impress your family and friends. So, gather your ingredients, fire up the stove, and let's get cooking!