Quick Vegetable Curry

Quick Vegetable Curry

8 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    46 m
Mona zac
Recipe by  Mona zac

“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).”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. 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.
  2. 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.
  3. 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.

Share It

Reviews (8)

Rate This Recipe
KEZ
8

KEZ

This was an easy and delicious meal that the meateaters in my family enjoyed as well. As the recipe said the chilli powder was to taste I doubled it. The only reason it gets a 4 is because a full can of coconut milk made it a little sloppier than I would have liked but that's just personal taste, I'll just reduce it slightly next time. I served this with basmati rice and Naan using a recipe from this site. Many Thanks.

Neoqstar
6

Neoqstar

Definitely double the spices to get the best flavor, also if you use an entire can of coconut milk, just let it simmer longer to thicken it to the right consistantcy.

SELAINEK
6

SELAINEK

I'm only giving this one three stars because it was okay (we ate it) but I won't be making it again. It was very bland with the just the amounts of spices indicated. I added lots more chili powder and some curry powder too. Also you need to serve this with rice or couscous and the recipe doesn't suggest it.

More Reviews

Similar Recipes

Marrakesh Vegetable Curry
(291)

Marrakesh Vegetable Curry

Quick and Easy Vegetable Curry
(73)

Quick and Easy Vegetable Curry

Vegetable Curry
(42)

Vegetable Curry

Easy Chickpea Curry
(27)

Easy Chickpea Curry

Quick Sardine Curry
(6)

Quick Sardine Curry

Bombay to Bangkok Vegetable Curry
(6)

Bombay to Bangkok Vegetable Curry

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 423 cal
  • 21%
  • Fat
  • 19.9 g
  • 31%
  • Carbs
  • 53.6 g
  • 17%
  • Protein
  • 12.4 g
  • 25%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 575 mg
  • 23%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Marrakesh Vegetable Curry

>

next recipe:

Quick and Easy Vegetable Curry