Quick and Easy Vegetable Curry

Quick and Easy Vegetable Curry

73 Reviews 3 Pics
Mai Forrester
Recipe by  Mai Forrester

“A very quick and easy curry to serve up with rice and a salad.”

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Ingredients

Adjust Servings

Original recipe yields 4 to 6 servings

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Directions

  1. 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.
  2. 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.

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Reviews (73)

Rate This Recipe
Amee
98

Amee

I took the suggestion of another review and added the can of Coconut milk and only about 1 and 1/2 cups of chicken broth. It took on a creamy consistency that was so fragrant and tasted amazing! I didn't think it need much more in spice after the curry powder (on our travels a few years ago I had a Turkish Curry I picked up at a local market and I think it was already a little spicier than a normal curry). I also used all fresh veggies in this order: 1 lg. carrot and 1/4 a head of Cauliflower, 2 fresh tomatoes and some chicken I had already cooked before hand. Those were added to the onion/garlic/curry tomato paste, broth and milk concoction. Let those simmer for about 20-25 min. Then I added nice large chunks of Zucchini, Mushrooms and the bell pepper and let those simmer for 15 min. or more (test to make sure they are not overdone along the way). I will try next time to top it off with the cilantro but didn't have any. I definately recommend something for a crunch . . .cashews were another suggestion I took. The salty sweet and spicy was perfect combo. I will be hanging on to this to make again and again.

Caroline C
43

Caroline C

This is a really easy recipe to modify. I add fresh cauliflower, okra and zucchini, as well as potato. It's also really yummy if you throw in a handful of split cashew nuts about 5 mins before you are going to serve it (for extra crunchiness, dry fry them in a pan for a few minutes).

AMANDAKJONES
38

AMANDAKJONES

This was very hearty and had tons of rich flavor! It was also easy and very nutritious! So, essentially, it made an excellent vegetarian meal. I added in a few red and yellow peppers when cooking the onions and garlic, and that worked well, because my frowzen vegetable mix did not contain those. Likewise for some mushrooms, which I threw in with the frozen veggies. Finally, I think that potatoes in the mix would be really great, and I'll be sure to use them next time. There will definitely be a next time, though, because this was a great recipe. Thanks!

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 103 cal
  • 5%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 15.7 g
  • 5%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

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