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Spicy Vegetable Curry
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4.5 from 2 votes

Spicy Vegetable Curry

Spicy Red Vegetable Curry — An EASY one pot recipe with bold layers of tasty flavors. Vegetarian and gluten-free. Healthy and hearty!
Course Main Course, Soup, Stew
Cuisine Indian, Thai
Keyword Comfort Food, Curry, Hearty, Vegetable, Winter
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories

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.