Quick&Easy: Vegetable Curry — Warm & Spicy
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
- 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
- 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.
See more Delicious Dish recipes here.
Welcome! My name is Pam, and thanks for visiting my blog. Food and Wine Chronicles was created to share real-world experiences in the culture. From wine reviews and wine articles to interviews with winemakers and winery visits, reviews of the latest food hot-spots to the creation of cuisine, all are meant to help educate, inspire, motivate, and connect you to the fantastic vibrant and cultured food and wine lifestyle.Learn more