Best 3 Easy Vegetable Curry Recipes

Vegetable curry is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables, and it can be made with a variety of different ingredients, so you can easily customize it to your own taste. Whether you are a beginner or a seasoned cook, there is sure to be an easy vegetable curry recipe out there that you will love.

Let's cook with our recipes!

QUICK AND EASY VEGETABLE CURRY

Quick and Easy Vegetable Curry image

A very quick and easy curry to serve up with rice and a salad.

Provided by Mai Forrester

Categories Main Dish Recipes Curries Vegetarian

Yield 5

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 cloves crushed garlic
2 ½ tablespoons curry powder
2 tablespoons tomato paste
1 (14.5 ounce) can diced tomatoes
1 cube vegetable bouillon
1 (10 ounce) package frozen mixed vegetables
1 ½ cups water
salt and pepper to taste
2 tablespoons chopped fresh cilantro

Steps:

In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.

Nutrition Facts : Calories 102.5 calories, Carbohydrate 15.7 g, Fat 3.5 g, Fiber 4.6 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 266.6 mg, Sugar 3.9 g

EASY VEGETABLE CURRY

Easy Vegetable Curry image

Make and share this Easy Vegetable Curry recipe from Food.com.

Provided by Wendys Kitchen

Categories Curries

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 onions, chopped
2 tablespoons butter
3 tablespoons indian curry paste
3 potatoes, diced
2 carrots, chopped
2 cups cauliflower florets
1/2 cup red lentil
425 g tomato puree
1 1/2 cups water
2 zucchini, chopped
1 cup peas
1/2 cup cream (optional)

Steps:

Saute onions in butter.
Add curry paste, potatoes, carrots, cauliflower, lentils, tomato puree and water.
Simmer 40 minutes stirring frequently.
Add zucchini and peas.
Continue to simmer for 15 minutes.
Stir in sour cream and serve.

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

Ingredients

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.

Tips:

Choose fresh vegetables: Fresh vegetables are more flavorful and nutritious than frozen or canned vegetables. If you can, buy your vegetables from a local farmer's market or organic grocery store.
Use a variety of vegetables: Using a variety of vegetables in your curry will give you a more complex and flavorful dish. Some good options include potatoes, carrots, bell peppers, onions, tomatoes, and eggplant.
Don't be afraid to experiment with different spices: Curry is a versatile dish that can be made with a variety of spices. Some common spices used in curry include cumin, coriander, turmeric, chili powder, and garam masala. Experiment with different spices to find a combination that you like.
Cook the curry slowly: Curry is a slow-cooked dish that should be simmered for at least 30 minutes. This will allow the flavors of the spices and vegetables to meld together.
Serve with rice or bread: Curry is traditionally served with rice or bread. Rice is a good choice if you want a hearty meal, while bread is a good choice if you want something lighter.

Conclusion:

Vegetable curry is a delicious and healthy dish that is easy to make. With a little planning and preparation, you can make a flavorful and nutritious curry that your whole family will enjoy. 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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