Best 2 Quick Vegetable Curry Recipes

**Discover a culinary journey through flavors and health with our delectable Quick Vegetable Curry recipes. Immerse yourself in a symphony of spices, vibrant colors, and the goodness of fresh vegetables. From the classic and comforting Vegetable Korma to the unique and aromatic Thai Green Curry, our collection offers a diverse range of culinary experiences.**

**Indulge in the richness of the Vegetable Korma, where tender vegetables are enveloped in a creamy and flavorful sauce. Transport your taste buds to Thailand with the vibrant Thai Green Curry, boasting a harmonious blend of herbs, spices, and coconut milk. Experience the simplicity yet satisfying taste of Stir-Fried Vegetables with Garlic Sauce, where fresh vegetables are tossed in a savory and aromatic sauce.**

**Delight in the wholesome goodness of our Vegan Lentil Curry, a protein-packed and flavorful dish that caters to both vegans and vegetarians. Embark on a culinary adventure with our Vegetable Biryani, a fragrant and colorful rice dish featuring an array of vegetables and aromatic spices. Satisfy your cravings for a quick and easy meal with our 15-Minute Vegetable Curry, a delightful blend of flavors that comes together in a snap.**

**Each recipe is carefully crafted to provide a balanced and nutritious meal, catering to various dietary preferences and ensuring a delightful culinary experience. Join us on this culinary journey and discover the vibrant flavors and health benefits of our Quick Vegetable Curry collection.**

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

QUICK AND EASY VEGETABLE CURRY

Quick and Easy Vegetable Curry image

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

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 cloves crushed garlic
2 ½ tablespoons curry powder
2 tablespoons tomato paste
1 (14.5 ounce) can diced tomatoes
1 cube vegetable bouillon
1 (10 ounce) package frozen mixed vegetables
1 ½ cups water
salt and pepper to taste
2 tablespoons chopped fresh cilantro

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

QUICK VEGETABLE CURRY

Quick Vegetable Curry image

A bountiful medley of beans and vegetables. This easy curry can be made in minutes. Increase or decrease the spices to suit your taste. Serve over rice with Indian naan bread or chapatti (flatbread).

Provided by Mona zac

Categories World Cuisine Recipes Asian Indian

Time 46m

Yield 6

Number Of Ingredients 17

Ingredients

2 potatoes, peeled and diced
2 carrots, diced
½ cup frozen corn kernels
½ cup frozen green peas
2 tablespoons olive oil
1 large onion, finely sliced
1 (14.4 ounce) can chopped tomatoes with juice
1 (14.5 ounce) can kidney beans, drained and rinsed
1 (15.5 ounce) can garbanzo beans, drained and rinsed
6 tablespoons water
½ teaspoon ground turmeric
½ teaspoon chili powder, or more to taste
½ teaspoon cumin
½ teaspoon ground coriander
1 teaspoon mustard seed
1 pinch salt to taste
1 (13.5 ounce) can coconut milk

Steps:

Bring a large saucepan of lightly salted water to a boil. Place the potatoes and carrots in the boiling water, and cook until softened, 5 to 6 minutes. Add the peas and corn to the boiling water, and turn off the heat. Wait 1 minute, and drain the vegetables. Cover to keep warm.
Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook until the onions are transparent, 5 to 7 minutes. Combine the tomatoes, kidney beans, garbanzo beans, and water with the onions. Stir in the turmeric, chili powder, cumin, coriander, and mustard seed until blended. Season with salt to taste. Add the potatoes, carrots, peas, and corn. Turn the heat to high, and cook the vegetables 5 to 10 minutes, stirring occasionally. Lower the heat to medium, and cook another 7 minutes.
Pour the coconut milk into the vegetable mixture. Stir and cook for just 3 minutes to prevent the milk from curdling or separating. Remove from the heat and serve.

Nutrition Facts : Calories 423.2 calories, Carbohydrate 53.6 g, Fat 19.9 g, Fiber 12.6 g, Protein 12.4 g, SaturatedFat 12.9 g, Sodium 510 mg, Sugar 5.4 g

Tips:

For a creamier curry: Use coconut milk instead of water. You can also add a tablespoon of yogurt or sour cream at the end of cooking.
To make the curry spicier: Add more chili peppers or curry powder. You can also use a hotter variety of chili peppers, such as habaneros or serranos.
For a sweeter curry: Add a tablespoon of honey or maple syrup. You can also use a sweeter variety of vegetables, such as carrots or sweet potatoes.
To make the curry more flavorful: Add a tablespoon of garam masala or curry paste. You can also use a variety of fresh herbs, such as cilantro, basil, or mint.
For a healthier curry: Use whole wheat tortillas or brown rice instead of white rice. You can also add more vegetables to the curry, such as broccoli, cauliflower, or zucchini.

Conclusion:

This quick vegetable curry is a delicious and easy weeknight meal. It's packed with vegetables and flavor, and it can be easily customized to your liking. Whether you like it mild, spicy, or somewhere in between, this curry is sure to please. Serve it with rice, tortillas, or naan bread, and enjoy!