Easy Vegetable Curry Recipe

The aromas wafting from your kitchen as you create an Easy Vegetable Curry will be nothing short of enchanting. Imagine a colorful medley of fresh vegetables simmering in a rich sauce that fills the air with tantalizing spices. This dish isn’t just food; it’s a celebration of flavors that dances on your palate and brings warmth to your soul.

Every bite of this Easy Vegetable Curry reminds me of cozy family dinners where laughter mingled with the scent of spices. Whether it’s a rainy day or a sunny picnic, this recipe is perfect for any occasion, inviting smiles and satisfied cravings.

I recall my friend Sarah’s reaction when I served her this dish for the first time; she declared it “the best thing ever” between mouthfuls!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Mixed Vegetables: Choose seasonal veggies like bell peppers, carrots, and peas for freshness and flavor.
• Coconut Milk: Use full-fat coconut milk for a creamy texture that balances the spices beautifully.
• Curry Powder: Opt for a good quality curry powder that excites your taste buds without overwhelming them.
• Garlic and Ginger: Fresh garlic and ginger are essential for depth; they add warmth and aroma to the dish.
• Onion: A finely chopped onion provides sweetness; sauté until golden brown for best results.
• Vegetable Broth: Use low-sodium broth to control saltiness while enriching the overall flavor.
• Spinach or Kale: Add these greens at the end for color and nutrients; they wilt beautifully in hot sauce.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Veggies: Start by washing all your vegetables thoroughly. Chop them into bite-sized pieces; uniformity helps them cook evenly.

Sauté Onions and Aromatics: Heat oil in a large pan over medium heat. Add chopped onions and sauté until translucent; then toss in minced garlic and ginger until fragrant.

Add Vegetables and Spice It Up: Stir in your mixed vegetables along with curry powder. Cook everything together until the veggies start to soften — about 5 minutes should do.

Pour in Coconut Milk and Broth: Gradually add coconut milk followed by vegetable broth. Stir well to combine all ingredients effortlessly into one flavorful mixture.

Simmer Away!: Reduce heat to low and let the curry simmer uncovered for about 15-20 minutes until thickened. Don’t forget to stir occasionally so nothing sticks!

Add Greens Last Minute: Just before serving, fold in spinach or kale until wilted but still vibrant green; this keeps the dish fresh and nutritious.

Now you have an Easy Vegetable Curry that not only looks beautiful but also bursts with flavors! Serve it over rice or with warm naan bread — either way, it’s sure to become a favorite at your table!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add your veggies and spices. Pour in coconut milk and let it simmer. This sequence ensures all flavors meld beautifully while keeping the veggies crisp-tender.

Add Your Touch

Feel free to swap out vegetables based on what’s in your fridge! Add chickpeas for protein, or toss in some spinach right at the end for extra nutrition and color.

Storing & Reheating

Store leftover curry in an airtight container in the fridge for up to five days. Reheat gently on the stove, adding a splash of water if needed to maintain creaminess.

I remember making this easy vegetable curry for a potluck, and everyone devoured it! One friend even asked if I could provide meal prep services—my ego soared!

FAQ

What vegetables work best in an easy vegetable curry?

Use bell peppers, carrots, peas, or any seasonal veggies you love.

Can I make this curry ahead of time?

Yes, it actually tastes better after resting overnight in the fridge.

Is there a vegan option for easy vegetable curry?

Absolutely! This recipe is naturally vegan with coconut milk as a creamy base.

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Easy Vegetable Curry

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Savor this vibrant Easy Vegetable Curry, a delightful medley of fresh vegetables and aromatic spices, perfect for a quick weeknight dinner or a comforting meal anytime.

• Total Time: 30 minutes
• Yield: Serves 4

Ingredients

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• 2 cups mixed seasonal vegetables (bell peppers, carrots, peas)
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp curry powder
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 medium onion, finely chopped
• 1 cup low-sodium vegetable broth
• 2 cups spinach or kale

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Instructions

1. Wash and chop all vegetables into bite-sized pieces.
2. In a large pan over medium heat, sauté onions in oil until translucent. Add garlic and ginger; cook until fragrant.
3. Stir in mixed vegetables and curry powder; cook for about 5 minutes until slightly softened.
4. Gradually add coconut milk and vegetable broth; stir to combine.
5. Reduce heat to low and let the curry simmer uncovered for 15-20 minutes, stirring occasionally.
6. Before serving, fold in spinach or kale until just wilted.

Notes

• Feel free to substitute vegetables based on what you have on hand.
•  To enhance flavors, toast the spices briefly before adding them to the dish.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Indian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 230
• Sugar: 4g
• Sodium: 540mg
• Fat: 14g
• Saturated Fat: 12g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 0mg