Vegetable curry (so much taste!) : FOOD

vegetables curry is delicious, filling and full of good ingredients. It consists of a lot of vegetables, including sweet potatoes and cauliflower, cooked in a spice-packed creamy coconut curry sauce.

Next, try some of our other popular curry recipes: this butternut squash curry, coconut curry chicken, or this yellow chicken curry.

View of the finished pot with vegetable curry, loaded with healthy vegetables and cooked in a rich coconut curry broth.

A great recipe for pantry staples

My vegetable curry recipe has been in the works for a few months now and while you need a bit of fresh products, most of this recipe is based on pantry staple foods – spices, curry paste, coconut milk, canned tomatoes, frozen peas and rice. With the required fresh products, most of them can be kept for quite a long time – onions, ginger, garlic and sweet potatoes.

I knew I wanted to share this recipe as soon as possible for those of you who happen to have most of the ingredients for this vegetable curry on hand.

Prepare meal vegetable curry

This recipe is also a great candidate for preparing meals as it is kept and warmed up exceptionally well. In addition, the curry becomes tastier from day to day, as the ingredients and flavors fuse and the taste intensifies. I like making a batch on Sunday, separating it into containers for preparing meals, and enjoying it for lunch all week. That means if the boys don’t steal the containers first!

To warm up: Either put it in the microwave for a few minutes, stir it every 45 seconds or heat it in a small saucepan over low heat until it warms up.

Process the first steps of making vegetable curry: fry the flavors, mix the spices and add them to the pan.

Vegetables that go well with curry

This curry demands onion, Sweet potato, cauliflower, fire-fried shredded tomatoesand frozen Peas. Below are some more ideas if you need to replace or customize this recipe:

  • Butternut squash
  • Broccoli florets
  • Carrots
  • Yukon gold or red potatoes
  • Snap peas
  • paprika

When replacing one vegetable with another, just make sure that the amounts remain fairly constant. You should also make sure that you cut the vegetables into small, bite-sized pieces.

Adaptation of the vegetable curry

  • Swap vegetables: In the section above you will find various vegetables that can be used in the curry.
  • Add seasoning: If you want a spicier curry (as written, this recipe is very mild), increase the red curry paste to 3 tablespoons and add a few red pepper flakes or cayenne pepper (as you like; start slowly and increase as desired) ).
  • For a curry with a Thai flavor, stir in a few tablespoons Fish sauce At the end.
  • Not vegan or vegetarian? Chicken broth or broth will work in place of the vegetable broth.

Process photos of the production of vegetable curry: adding vegetables, broth and coconut milk; simmer and then serve on a rice bed.

What to eat with vegetable curry

Our two favorite accompaniments to this vegetable curry are Naan loaf and Basmati rice.

A few other ideas:

Is vegetable curry healthy?

This recipe is naturally vegan and full of nutritious ingredients. The vegetables contain many minerals and nutrients. They also fill up and are still low in calories. The spices, especially turmeric, have an anti-inflammatory effect.

To make this curry healthier, use light coconut milk instead of regular (it’ll be less creamy) and limit the amount of rice and naan served alongside.

If you are not familiar with curry, you can find out about the exotic-sounding ingredients in this interesting article.

More delicious vegetarian recipes

vegetable curry

vegetables curry is delicious, filling and full of good ingredients. It consists of lots of vegetables, including sweet potatoes and cauliflower, cooked in a spice-packed, creamy coconut curry sauce.

Course: Dinner, main course

Kitchen: Healthy, Thai, Vegan

Keyword: vegetarian curry

Servings:: 6 Servings


  • 1/4 Cup Coconut oil
  • 1 and 1/2 cups finely diced yellow onion (~ 1 large onion)
  • 1 and 1/2 tablespoon finely chopped ginger (~ 1 inch piece)
  • 1 tablespoon finely chopped garlic (~ 3 carnations)
  • 3/4 teaspoon ground turmeric
  • 1 Teaspoon EVERYONE: ground cumin, Garam Masala
  • 1 tablespoon yellow curry powder
  • 1 and 1/2 Teaspoon EVERYONE: Paprika, ground coriander
  • 2nd tablespoon Red curry paste (See note 1)
  • salt and pepper
  • 2nd Rifles Full fat coconut milk (Lite is fine; curry will be much less creamy)
  • 1 Can (14.5 ounces) fire-fried shredded tomatoes
  • 1 Cup Vegetable broth
  • 4 and 1/2 cups chopped sweet potatoes (~ 3 medium to large potatoes)
  • 3 and 1/2 cups chopped cauliflower (~ 1 small head / 1/2 large head)
  • 3/4 Cup frozen peas
  • 1/3 Cup finely diced cilantro
  • Optional: fresh lime juice
  • Optional: serve over basmati rice (See note 2) and with Naan bread on request


  1. PREP: Dice onion, chop garlic and chop ginger. Peel and dice the sweet potatoes to make about 4 1/2 cups. Put aside.

  2. FRY: Put the 1/4 cup of coconut oil in a large cast iron pan and heat to medium height. Once the oil has melted, add the 1 and 1/2 cups of finely diced onion, 1 and 1/2 tablespoons of finely chopped ginger, and 1 tablespoon of finely chopped garlic. Fry until tender and very fragrant, about 7-9 minutes. Reduce the heat to low if something burns or becomes too brown. While everything is sautéed, measure the spices and add to the saucepan: 3/4 teaspoon of ground turmeric, 1 teaspoon of ground cumin, 1 teaspoon of Garam Masala, 1 tablespoon of yellow curry powder, 1 and 1/2 teaspoon of paprika, 1 and 1/2 teaspoon of ground Coriander and 2 tablespoons of red curry paste. Season to taste, add 1 and 1/4 teaspoon of salt and 1/4 teaspoon of pepper or as desired. Cook over medium heat for 1-3 minutes and stir until fragrant.

  3. ADD VEGETABLES: Add the diced 4 and 1/2 cups of sweet potatoes and stir to coat spices. Cook over low heat and stir occasionally while chopping the cauliflower. Roughly chop the cauliflower – it does not have to be in individual florets or anything special, just chop it roughly quickly. Add the 3 and 1/2 cups of cauliflower and stir to coat everything. Add in the 2 cans of coconut milk, 1 can of crushed tomatoes and 1 cup of vegetable broth. Stir and bring to a boil, then reduce the heat to low and simmer covered for 18-25 minutes or until the vegetables are tender. Remove the lid and stir occasionally – about every 7 minutes. (Check the sensitivity by pricking with a fork. If you prick sweet potatoes easily, they’re done.) While the curry is boiling, I like to cook basmati rice (See note 2).

  4. BREAK UP: Mix in 3/4 cup of frozen peas and 1/3 cup of diced coriander. If desired, add some fresh lime juice or serve lime wedges with individual plates. Serve over cooked basmati rice with naan bread and enjoy immediately.

Recipe notes

Note 1: If you’re vegan, make sure the red curry paste is vegan. The Thai Kitchen® brand is vegan.

Note 2: How to cook basmati rice:

  • Measure the rice and Rinse it in a fine mesh strainer until the water runs clear.
  • Put the rice in a bowl and cover with water soaking for about 5-10 minutes.
  • While the rice is soaking, fill a large saucepan with water and stand up Cook.
  • As soon as the water rolls Drain the rice and put it in the saucepan.
  • cook without reducing the heat, e.g. 5 minutes and then drain and fluff with a fork.

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