Lately, I have been trying to reduce my consumption of meat. Not that I don’t enjoy eating meat, but I equally love great-tasting veggie dishes. Spicy vegetable curry isn’t for everyone. But, the great thing about this type of cuisine, you can always skip the peppers; it will taste just as delicious.
Curry is a very versatile cuisine that is made in many different styles — red curry, green curry, yellow curry, with meat, or without. Of course, there are many others. Whichever way you chose to prepare it, all of those warm spices and flavors, mmm…there’s nothing like the taste.
I happen to love the flavors of Thai and Indian cuisine. So, my spicy vegetable curry is significantly influenced by those countries’ traditional styles. With a few short cuts and a couple of additions, my version is simple to make. Cook this, and you will be enjoying pure veggie yumminess! It is vegetarian-friendly and gluten-free.
Talk about delicious…
Here’s My Recipe For
Spicy Vegetable Curry
Spicy Vegetable Curry
Ingredients
- 1/4 cup concentrated curry paste mild or spicy jarred
- 1/4 butternut squash cut into 1/4 inch cubes
- 6 fingerling potatoes halved
- 1 1/2 cup baby spinach leaves rinsed and dried
- 14.5 oz fire roasted tomatoes canned
- 5 oz fresh green beans trimmed and snapped in half
- 7.75 oz garbanzo beans canned
- 1/4 medium sweet red pepper chopped
- 1/2 large carrot washed and peeled
- 1 small yellow onion chopped
- 1 jalapeno pepper minced
- 3 cloves garlic minced
- 1 cinnamon stick
- 1 spring mint leaves lightly chopped
- 1/4 cup cilantro chopped
- 1 cup coconut milk not canned
- 2 cups vegetable broth chicken broth is acceptable
- 1 tablespoon dried cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon corriander seed
- 1 teaspoon turmeric
- 1/2 teaspoon red pepper flavored oil
- 2 tablespoons tomato paste
- 1 tablespoon fish sauce
- 1/2 lime juiced
- 1 large lime sliced in to wedges for serving
- 2 tablespoons peanut oil
- 2 cups brown rice prepared according to directions on package
Instructions
- In a large Dutch oven or other heavy-duty pot, heat the oil over medium-high heat.
- Add the onion, jalapeño, sweet red pepper and garlic, and cook, stirring occasionally, until onions are translucent, 3 to 4 minutes.
- Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices.
- Add the tomato paste and curry paste and stir until well blended with the aromatics, about 1 minute. Add the broth, fish sauce, red pepper oil, coconut milk, cinnamon stick, and bring to a boil.
- Reduce the heat to medium low or low and simmer for 10 minutes.
- Add the potatoes, squash, tomatoes, green beans and carrots.
- Raise the heat to medium and return to a boil.
- Cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.
- Stir in the chickpeas, spinach, and juice from halve of lime; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro and lime wedges, and topped with rice.
For an even heartier version of this dish, add some skinless chicken thighs (or legs) or beef stew meat. You could use skinless, boneless chicken breast, but I really like thighs, to me, they have so much more flavor than chicken breast. If you are a seafood lover, adding shrimp or even crawfish will give the dish more of a creole type vibe. I tell you, this is one of the most versatile recipes to prepare, not to mention its an excellent way to clean out the refrigerator of those veggies on their last leg.
My Top Spice Picks for Curry
This is a great dish to serve during the football season. You can prepare a big pot of this and keep it warm in a crockpot. Maybe serve it as another option for those who may prefer something spicy, and hearty that isn’t chili.
No matter how or when you serve it, I promise you it will be a big hit with everyone.
See more Delicious Dish Recipes
