Best 3 Quick And Easy Vegetable Curry Recipes
Embark on a culinary journey to relish the vibrant flavors of our quick and easy vegetable curry recipes. These delectable dishes, hailing from diverse culinary traditions, promise a symphony of tastes and textures that will tantalize your palate. From the aromatic streets of Mumbai to the vibrant markets of Bangkok, each recipe captures the essence of its origin, offering a unique take on this beloved dish. Whether you prefer a creamy coconut-based Thai curry or a spicy and robust Indian curry, our collection has something to satisfy every craving. With options ranging from the classic aloo gobi to the innovative sweet potato and black bean curry, these recipes are not only delicious but also versatile, adaptable to various dietary preferences and skill levels. Get ready to embark on a flavorful adventure, where fresh vegetables take center stage and spices dance in harmony, creating a culinary masterpiece that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
SIMPLE VEGETABLE CURRY
This warmly spiced dish is quick and satisfying. Who knew vibrant flavor could be such a cinch? Try adding cubed extra-firm tofu or chicken breast along with the vegetables if you like.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 11
Steps:
- In a medium saucepan, heat 1 teaspoon oil over medium-high. Add mustard seeds and half the onion and cook, stirring often, until onion is soft, 3 minutes. Add rice and stir to combine. Add 1 1/2 cups water, season with salt and pepper, and bring to a boil. Cover and reduce to a simmer; cook until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork before serving.
- Meanwhile, in a large Dutch oven or heavy pot, heat 2 teaspoons oil over medium-high. Add remaining onion and cook, stirring often, until soft, 3 minutes. Add curry paste and stir until fragrant, about 1 minute. Stir in coconut milk and 1 cup water and bring to a boil. Add sweet potato and cauliflower and season with salt and pepper. Reduce heat to medium, cover, and simmer until vegetables are tender, 10 to 15 minutes.
- Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes. Serve curry over rice with cilantro.
Nutrition Facts : Calories 522 g, Fat 14 g, Fiber 12 g, Protein 16 g
QUICK AND EASY VEGETABLE CURRY
A very quick and easy curry to serve up with rice and a salad.
Provided by Mai Forrester
Categories Main Dish Recipes Curries Vegetarian
Yield 5
Number Of Ingredients 11
Steps:
- In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
- Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.
Nutrition Facts : Calories 102.5 calories, Carbohydrate 15.7 g, Fat 3.5 g, Fiber 4.6 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 266.6 mg, Sugar 3.9 g
SIMPLE VEGGIE CURRY RECIPE BY TASTY
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
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:
- Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and ensure that your curry comes together quickly and easily.
- Use Fresh Vegetables: Fresh vegetables will give your curry the best flavor and texture. If you can, try to use organic vegetables whenever possible.
- Don't Overcook the Vegetables: Vegetables should be cooked until they are tender but still have a bit of a bite to them. Overcooked vegetables will become mushy and lose their flavor.
- Use a Good Quality Curry Paste: The curry paste is what gives your curry its flavor, so it's important to use a good quality paste. Look for a paste that is made with fresh ingredients and has a good balance of spices.
- Add Some Fresh Herbs: Fresh herbs can add a lot of flavor to your curry. Try adding some cilantro, basil, or mint at the end of cooking.
Conclusion:
This quick and easy vegetable curry is a delicious and healthy meal that can be made in just 30 minutes. It's perfect for a weeknight dinner or a casual lunch. The curry is made with a variety of fresh vegetables, a flavorful curry paste, and coconut milk. It's served over rice or quinoa. With its vibrant colors and delicious flavors, this vegetable curry is sure to be a hit with everyone at the table.
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