Best 6 Easy Spicy Vegetable Curry Recipes

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Are you craving a delightful and satisfying meal that is easy to prepare and packed with vibrant flavors? Look no further than this article, which will guide you through the creation of an exceptional spicy vegetable curry dish. Perfect for any occasion, this recipe is a symphony of tantalizing spices, crisp vegetables, and creamy coconut milk that will surely tantalize your taste buds. With minimal effort and readily available ingredients, you can whip up this culinary masterpiece in no time, leaving you with a delectable dish that is both flavorful and nutritious. Prepare to elevate your taste buds and embark on a culinary adventure as we explore the secrets behind making the ultimate easy spicy vegetable curry.

Let's cook with our recipes!

SIMPLE VEGGIE CURRY RECIPE BY TASTY



Simple Veggie Curry Recipe by Tasty image

Here's what you need: salt, potato, vegetable oil, medium onion, garlic, cumin, cayenne pepper, curry powder, salt, black pepper, ginger, diced tomato, chickpeas, peas, coconut milk

Provided by Jordan Kenna

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

2 tablespoons salt, for water
2 lb potato, cut into 1-inch (2 cm) cubes
1 tablespoon vegetable oil
1 medium onion, diced
4 cloves garlic, minced
2 teaspoons cumin
1 teaspoon cayenne pepper
4 teaspoons curry powder
1 teaspoon salt
1 teaspoon black pepper
2 centimeter pieces ginger, minced
14 oz diced tomato, 1 can
15 oz chickpeas, 1 can, drained
15 oz peas, 1 can, drained
14 oz coconut milk, 1 can

Steps:

  • Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender-about 12 minutes. Once cooked, drain the potatoes and set them aside.
  • Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.
  • Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.
  • Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 752 calories, Carbohydrate 108 grams, Fat 28 grams, Fiber 22 grams, Protein 24 grams, Sugar 20 grams

SPICY CURRIED VEGETABLES



Spicy Curried Vegetables image

Provided by Food Network Kitchen

Categories     main-dish

Yield 2 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1 onion, chopped
2 tablespoons ginger, peeled and finely chopped
2 clove garlic, finely chopped
2 tablespoons curry powder
2 teaspoons ground coriander
1 teaspoons ground cumin
2 carrots, peeled and thinly sliced
1 Idaho potato, peeled and cut into 3/4" chunks
1 cup chopped whole tomatoes
1/2 cup chicken stock
1 1/2 cups green beans
1 1/2 cups coconut milk
1/2 cup cilantro, chopped

Steps:

  • In a large non-stick pan, heat oil over medium high heat. Add onions and cook until tender. Stir in ginger and garlic and cook until aroma is released. Stir in curry powder, coriander and cumin and continue to cook until aroma is released. Stir in carrots and potatoes and toss to coat. Stir in tomatoes and chicken stock and simmer until carrots and potatoes are tender. Add green beans and simmer for 1 minute. Stir in coconut milk and cilantro. Serve warm with rice.

EASY SPICY VEGETABLE CURRY



Easy Spicy Vegetable Curry image

This is a variation of a recipe I got from the food columnist at the Fayetteville Flyer. She was bemoaning the fact that Fayetteville has no Indian restaurants and the ones within driving distance to the north were mediocre at best. I have not had any decent Indian food since moving here from Dallas. I have very fond memories of Indian food from our trips to London. London is a great food town! There was a Pakistani restaurant that opened in an old Pizza Hut here this year that did not last long. I have no idea if the food was good but can't help wondering if maybe they had called it Kashmiri or Himalayan cuisine it might have been more successful. And of course that whole abandoned Pizza Hut thing can be risky.

Provided by johnfordfw

Categories     Curries

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 19

2 tablespoons olive oil
2 small onions, chopped
1 large red bell pepper, chopped
2 carrots, peeled and diced
2 medium potatoes, peeled and diced
1 1/2 cups cauliflower florets
1 cup green peas, thawed
3 garlic cloves, minced
2 jalapenos, minced
1 tablespoon ginger, minced
1 tablespoon all-purpose flour
1 teaspoon ground cumin
1 teaspoon ground coriander
3 tablespoons curry powder
1 cinnamon stick
1/2 teaspoon cayenne pepper
2 cups vegetable broth
1 (15 ounce) can coconut milk
cooked brown rice

Steps:

  • In a large skillet over medium high heat, heat the olive oil. Saute the onion, red pepper, carrots and jalapeno until beginning to soften. Add the garlic and ginger and cook for a minute or so until fragrant. Add the flour and spices and cook for a minute more. Then add the vegetable broth, coconut milk, potatoes and cauliflower and bring to a boil. Simmer for about 20 minutes until the potatoes are tender then add the green peas. Serve over rice and garnish with chopped cilantro and nuts.

VEGETABLE CURRY



Vegetable Curry image

This recipe calls for ingredients found in any grocery store, or that are already in your own kitchen. Delicious and easy to prepare. Make as spicy or mild as you want.

Provided by MRICHAR4

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 10

¼ cup butter
2 tablespoons olive oil
½ large onion, finely chopped
2 large carrots, sliced
2 tablespoons curry powder
½ teaspoon ground turmeric
salt and ground black pepper to taste
1 pinch red pepper flakes
1 head cauliflower, broken into small florets
2 large potatoes, peeled and cubed

Steps:

  • Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
  • Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

Nutrition Facts : Calories 371.1 calories, Carbohydrate 46.6 g, Cholesterol 30.5 mg, Fat 19.2 g, Fiber 10.2 g, Protein 7.6 g, SaturatedFat 8.4 g, Sodium 159.3 mg, Sugar 7.4 g

VIETNAMESE SPICY VEGETABLE CURRY



Vietnamese Spicy Vegetable Curry image

This Heart Smart vegetable curry was developed by Mai Pham for her book: "Best of Vietnamese and Thai Cooking" and is served at her restaurant, "Lemongrass" in Sacramento. She substitutes low fat milk for coconut milk to keep the saturated fat content down. I suggest adding a little coconut flavoring. Also a Vietnamese brand of curry powder such as Golden Bells would be preferred, or use a brand that is low in cumin and fennel.

Provided by lynnski LA

Categories     Curries

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 20

2 tablespoons canola oil
2 shallots, sliced
1/2 teaspoon garlic, minced
2 1/2 tablespoons curry powder
1/2 teaspoon ground turmeric
1 teaspoon chili paste (or to taste)
2 tablespoons soy sauce
1 stalk lemongrass, cut in 1-inch pieces and bruised
1 (1 inch) fresh ginger, sliced into 1/2-inch thick pieces
3 cups low-fat milk
1/2 teaspoon salt
3 tablespoons light brown sugar
2 carrots, peeled and sliced into 1/2 inch rounds
1 lb russet potato, peeled and cubed
1/2 yellow onion, cubed
1/2 head cauliflower, cut into bite-size pieces
2 cups green beans, trimmed and cut in half diagonally
3 red ripe tomatoes, cut into thin wedges
3 kaffir lime leaves, cut into slivers
10 sprigs fresh Thai basil

Steps:

  • Heat canola oil in a wok or large saucepan, over moderate heat.
  • Add the shallots, garlic, curry powder, turmeric, and chili paste and stir until fragrant, about one minute.
  • Add the soy sauce, lemon grass and ginger and stir for another 30 seconds.
  • Add the low fat milk and brown sugar and bring to a boil.
  • Add the carrots and potatoes, and reduce the heat and let simmer until they soften a bit, in about 20 minutes.
  • Then add the onions, cauliflower, green beans and cook until they begin to soften, another 10 minutes.
  • Just before serving, stir in the lime leaves and basil leaves.
  • Remove from heat and serve with steamed rice.

Nutrition Facts : Calories 361.9, Fat 9.9, SaturatedFat 1.9, Cholesterol 9.2, Sodium 939.1, Carbohydrate 59.5, Fiber 9.8, Sugar 27.5, Protein 13.8

VEGETABLE TOFU CURRY



Vegetable Tofu Curry image

This one-pot vegetarian meal comes together quickly and leftovers keep for days. Creamy coconut milk is made up of fat and liquid from pressed coconut meat and this recipe delivers its full range of flavors. When you melt the solids from a can of coconut milk and keep cooking until the liquid evaporates, the oil eventually separates out and delivers toasty nuttiness. Here, onion - any kind - tenderizes in that tasty fat, and curry powder becomes more fragrant in it. Tofu soaks up the curry sauce while vegetables steam over the mixture, then everything gets stirred together. Experiment with whatever vegetables you have on hand, cooking them until tender.

Provided by Genevieve Ko

Categories     dinner, curries, vegetables, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 8

2 broccoli heads, 8 ounces green beans or 2 cups frozen peas, or a combination
1 (14- to 16-ounce) container firm tofu
1 (13.5-ounce) can coconut milk
1 medium onion, chopped
Salt and pepper
1 tablespoon curry powder, plus more to taste
Cooked rice or other grains or noodles, for serving
Hot sauce, for serving (optional)

Steps:

  • If using broccoli, trim the ends of the stems and discard, then cut the stems off near the base of the florets. Cut off the thick peel around the stems, then cut the stems into 1/2-inch slices. Cut the broccoli crowns into small florets. Drain the tofu and cut into 1-inch cubes.
  • Open the can of coconut milk and spoon off an inch or so of the hard white solid part into a large saucepan with a lid. (If the milk is all liquid, add a few spoonfuls.) Turn the heat to medium-high. When the solids melt, add the onion and broccoli stems, if using, and sprinkle with salt and pepper. Cook, uncovered, stirring occasionally, until the onion is translucent, 5 to 7 minutes. The coconut milk liquid should have evaporated, so the onions should be sizzling in coconut oil and the milk solids should be brown and smell toasty. Scrape up any bits sticking to the bottom.
  • Turn the heat down to medium-low, add the curry powder and stir until evenly mixed, about 10 seconds. Add the remaining coconut milk, stir and bring to a simmer. Add the tofu and spread the cubes in an even layer, then top with the broccoli florets or other vegetables, sprinkle with salt and cover with the lid. Cook until the vegetables are just tender but still bright green, 5 to 7 minutes.
  • Gently stir so the vegetables are also coated in sauce. Taste and stir in more curry powder, salt and pepper if you'd like. Serve hot over rice or other grains or noodles, with hot sauce if you want.

Tips:

  • Use a variety of vegetables to add flavor and texture to your curry.
  • Don't be afraid to experiment with different spices. A little bit of cumin, coriander, and turmeric can go a long way.
  • If you want a creamy curry, add a can of coconut milk or yogurt.
  • Serve your curry with rice, quinoa, or naan bread.
  • Garnish your curry with fresh cilantro, chopped nuts, or a dollop of yogurt.

Conclusion:

Vegetable curry is a delicious and healthy meal that can be easily made at home. With a little planning and effort, you can create a flavorful and satisfying curry that will please everyone at the table. So next time you're looking for a quick and easy weeknight meal, give vegetable curry a try. You won't be disappointed!

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