Best 2 Quick Vegetable Curry Recipes
Cooking a quick vegetable curry is an easy and delicious way to enjoy a healthy and flavorful meal. With just a few simple ingredients and steps, you can create a tasty and nutritious dish that can be served over rice, quinoa, or your favorite grain. From mild and creamy to spicy and tangy, there are endless variations of quick vegetable curries to suit your taste preferences. So, let's get started and explore some of the best recipes for a quick and easy vegetable curry that will tantalize your taste buds and make your weeknight dinners a breeze.
Check out the recipes below so you can choose the best recipe for yourself!
QUICK AND EASY VEGETABLE CURRY
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
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
QUICK VEGETABLE CURRY
A bountiful medley of beans and vegetables. This easy curry can be made in minutes. Increase or decrease the spices to suit your taste. Serve over rice with Indian naan bread or chapatti (flatbread).
Provided by Mona zac
Categories World Cuisine Recipes Asian Indian
Time 46m
Yield 6
Number Of Ingredients 17
Steps:
- Bring a large saucepan of lightly salted water to a boil. Place the potatoes and carrots in the boiling water, and cook until softened, 5 to 6 minutes. Add the peas and corn to the boiling water, and turn off the heat. Wait 1 minute, and drain the vegetables. Cover to keep warm.
- Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook until the onions are transparent, 5 to 7 minutes. Combine the tomatoes, kidney beans, garbanzo beans, and water with the onions. Stir in the turmeric, chili powder, cumin, coriander, and mustard seed until blended. Season with salt to taste. Add the potatoes, carrots, peas, and corn. Turn the heat to high, and cook the vegetables 5 to 10 minutes, stirring occasionally. Lower the heat to medium, and cook another 7 minutes.
- Pour the coconut milk into the vegetable mixture. Stir and cook for just 3 minutes to prevent the milk from curdling or separating. Remove from the heat and serve.
Nutrition Facts : Calories 423.2 calories, Carbohydrate 53.6 g, Fat 19.9 g, Fiber 12.6 g, Protein 12.4 g, SaturatedFat 12.9 g, Sodium 510 mg, Sugar 5.4 g
Tips:
- For a creamy curry, use coconut milk instead of water.
- Add a tablespoon of tamarind paste for a tangy flavor.
- To make the curry spicier, add a teaspoon of red chili powder or a few chopped green chilies.
- For a more flavorful curry, use a variety of vegetables, such as potatoes, carrots, bell peppers, and peas.
- If you don't have garam masala on hand, you can make your own by combining cumin, coriander, cardamom, cloves, and cinnamon.
- Serve the curry with rice, roti, or naan.
Conclusion:
This vegetable curry is a quick and easy weeknight meal that is packed with flavor. With a few simple ingredients, you can create a delicious and satisfying dish that the whole family will enjoy. Whether you're looking for a healthy and vegetarian meal or a flavorful side dish, this vegetable curry is sure to please.
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