Best 12 Spicy Curried Vegetables Recipes

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Are you craving a dish that packs a flavorful punch while delivering a nutritious boost? Look no further than spicy curried vegetables! This vibrant and aromatic dish is a culinary journey that tantalizes your taste buds with a symphony of flavors. Whether you prefer a mild heat or an intense kick, curried vegetables offer a customizable experience that caters to your spice preferences. Embark on a culinary adventure as we explore the secrets of creating the perfect spicy curried vegetables recipe, promising a delightful and satisfying meal that will leave you craving more.

Here are our top 12 tried and tested recipes!

SLIGHTLY SPICY VEGETABLE CURRY



Slightly Spicy Vegetable Curry image

Like all curries, this one is spicy for those that can't handle any spicy food. However, if you love hot spicy food this one may be a little mild, but you can spice it up even hotter by adding additional cayenne pepper to it. This is wonderful serve with Nans and Dahl. Try adding different vegetables or omit any that you don't happen to care for. Another recipe by one of the Micheff Sisters, Brenda Walsh.

Provided by Enjolinfam

Categories     Curries

Time 1h

Yield 9 1 cup servings, 9 serving(s)

Number Of Ingredients 19

2 cups potatoes, cubed
1 cup cauliflower floret
1 large onion, slivered
1 cup carrot, peeled and sliced
1 eggplant, medium diced
4 tablespoons oil
2 -3 garlic cloves, finely minced
1 (2 inch) fresh ginger, piece finely minced
2 tablespoons green chilies
1 tablespoon paprika
1 teaspoon ground coriander
1 tablespoon ground cumin
2 -3 tablespoons curry powder
1 1/2 cups vegetable stock
3 cups canned tomatoes, chopped
1 tablespoon cornstarch
2/3 cup coconut milk
1/4 teaspoon cayenne pepper
salt

Steps:

  • Heat oil in a large skillet. Add onion, potato and cauliflower and cook gently for 3 - 5 minutes, stirring frequently.
  • Add the garlic, green chilies, ginger and spices. Cook and stir for 1 minute.
  • Add stock, tomatoes, and eggplant and season with salt. Cover and simmer gently for about 30 minutes or until tender, stirring occasionally.
  • Mix cornstarch and cold coconut milk together until smooth and stir into mixture.
  • Taste and adjust the seasoning if necessary. Serve hot with rice.

Nutrition Facts : Calories 213.8, Fat 10.4, SaturatedFat 4.3, Sodium 142.1, Carbohydrate 30, Fiber 5.2, Sugar 16.5, Protein 3.1

GREEN CURRIED VEGETABLES



Green Curried Vegetables image

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 32

2 carrots, peeled and sliced
2 potatoes, peeled and diced
1 cup broccoli florets
1 cup cauliflower florets
1 small zucchini, sliced
1 teaspoon cumin
1 teaspoon ground coriander
1 bunch cilantro, rinsed and coarsely chopped, about 1 cup
Fresh ginger, 1-inch coarsely chopped
1 jalapeno, seeded
2 cloves garlic
1/2 cup chopped onion
1 tablespoon lime juice
1/2 cup chicken stock
1 cup unsweetened coconut milk
Salt and pepper
2 carrots, peeled and sliced
2 potatoes, peeled and diced
1 cup broccoli florets
1 cup cauliflower florets
1 small zucchini, sliced
1 teaspoon cumin
1 teaspoon ground coriander
1 bunch cilantro, rinsed and coarsely chopped, about 1 cup
Fresh ginger, 1-inch coarsely chopped
1 jalapeno, seeded
2 cloves garlic
1/2 cup chopped onion
1 tablespoon lime juice
1/2 cup chicken stock
1 cup unsweetened coconut milk
Salt and pepper

Steps:

  • Bring a large pot of water to a boil and generously season with salt. Add in carrots and potatoes and simmer 4 minutes. In a small skillet heat cumin and coriander until aroma is released. In a blender combine spices, cilantro, ginger, jalapeno, garlic, onion and lime juice. Blend until it forms and paste. Add 1 to 2 tablespoons of water if necessary. Add broccoli and cauliflower to boiling water and cook for 1 minutes. Stir in zucchini and simmer for 1 minute. Drain vegetables and return to pot. Add chicken stock, coconut milk and 2 to 3 tablespoons curry paste. Bring to a simmer and serve with basmati rice.
  • Bring a large pot of water to a boil and generously season with salt. Add in carrots and potatoes and simmer 4 minutes. In a small skillet heat cumin and coriander until aroma is released. In a blender combine spices, cilantro, ginger, jalapeno, garlic, onion and lime juice. Blend until it forms and paste. Add 1 to 2 tablespoons of water if necessary. Add broccoli and cauliflower to boiling water and cook for 1 minutes. Stir in zucchini and simmer for 1 minute. Drain vegetables and return to pot. Add chicken stock, coconut milk and 2 to 3 tablespoons curry paste. Bring to a simmer and serve with basmati rice.

SPICY VEGETABLE WRAP



Spicy Vegetable Wrap image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 medium sweet potato, peeled and diced (about 3/4 pound)
2 teaspoons olive oil
1 teaspoon curry powder, plus 1 teaspoon
Coarse grained salt
1 (15-ounce) can peeled plum tomatoes
1 (15-ounce) can chickpeas
1 cup carrots, julienne or shredded
1/2 teaspoon red pepper flakes
5 ounces washed baby spinach leaves
4 small whole-wheat pitas or other flatbread
1/2 cup loosely packed cilantro leaves
1/2 cup plain lowfat yogurt
Lime wedges, for garnish

Steps:

  • Preheat oven to 400 degrees F.
  • Place sweet potatoes, olive oil, 1 teaspoon curry powder, and a dash of salt in a plastic bag. Shake until well coated. Spread on a cookie sheet. Bake, until golden and cooked through, stirring once at the halfway point, 18 to 20 minutes.
  • While the sweet potatoes are cooking, combine tomatoes, chickpeas, carrots, red pepper flakes, and remaining curry powder in a medium saucepot. Bring to a boil and immediately reduce to a simmer. Add cooked sweet potatoes, stir in the spinach, and cook until spinach is wilted, 1 to 2 minutes
  • Divide among the pita, top each sandwich with 1/4 of the cilantro leaves and 1/4 of the yogurt. Serve with lime wedges.

Nutrition Facts : Calories 415 calorie, Fat 7 grams, SaturatedFat 0.4 grams, Carbohydrate 78 grams, Fiber 12 grams, Protein 15 grams

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

SPICY VEGETABLE CURRY WITH COCONUT MILK



Spicy Vegetable Curry with Coconut Milk image

This spicy vegetable curry dish with coconut milk was amazing. Our family ate it with flour tortillas. They enjoyed dipping the flour tortilla in the sauce. This dish will definitely be one of our favorite meals. Serve over flour tortillas, rice, or pasta.

Provided by Yani Perez

Categories     Main Dish Recipes     Curries     Vegetarian

Time 1h45m

Yield 6

Number Of Ingredients 16

2 medium potatoes, peeled and diced
2 tablespoons olive oil
1 medium onion, chopped
1 (15 ounce) can chickpeas, drained
1 (14.5 ounce) can diced tomatoes
1 cup broccoli florets
1 cup peas
4 teaspoons curry powder
1 tablespoon garlic powder
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon cayenne pepper
2 cups chopped kale, or to taste
1 (14 ounce) can coconut milk
1 teaspoon white sugar

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  • Heat oil in a pot over medium heat. Saute onion in the hot oil until soft, about 5 minutes. Add potatoes, chickpeas, tomatoes, broccoli, and peas.
  • Mix curry powder, garlic powder, salt, cumin, ginger, and cayenne together in a small bowl and pour over vegetables. Cook and stir for 10 minutes. Add kale, coconut milk, and sugar. Cover and cook over medium heat for 30 minutes. Mix and continue to cook until sauce is desired thickness, about 20 minutes more.

Nutrition Facts : Calories 345.6 calories, Carbohydrate 37.3 g, Fat 19.7 g, Fiber 7.6 g, Protein 8.5 g, SaturatedFat 13.1 g, Sodium 1074.3 mg, Sugar 5.7 g

SPICY ROASTED VEGETABLES



Spicy Roasted Vegetables image

These spicy roasted vegetables are a great low-calorie side dish for anyone watching their waistline! This is one great way to get your kids to eat vegetables.

Provided by ChefKatie

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 25m

Yield 6

Number Of Ingredients 12

1 cup broccoli florets
½ cup cauliflower florets
½ cup julienned green bell pepper
½ cup julienned red bell pepper
½ cup diced eggplant
1 ⅓ tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon minced onion
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
½ teaspoon salt

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
  • Roast in the preheated oven until tender, about 10 minutes.

Nutrition Facts : Calories 53.2 calories, Carbohydrate 5.8 g, Fat 3.3 g, Fiber 2.6 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 203.5 mg, Sugar 2.4 g

CURRIED VEGETABLE BROTH



Curried vegetable broth image

A classic vegetable broth with a spicy twist, the perfect warmer for a cold night

Provided by Good Food team

Categories     Lunch, Soup

Time 50m

Number Of Ingredients 13

1 tbsp olive oil
1 medium onion , finely chopped
2 medium sticks celery , chopped
1 large potato , chopped
2 carrots , chopped
1 parsnip , chopped into large chunks
2 tbsp mild vegetarian curry paste
1 tbsp plain flour
850ml vegetable stock
2 tbsp double cream
15g butter
1 large onion , finely sliced
2 tbsp chopped fresh coriander

Steps:

  • Heat the oil in a large pan, then add the vegetables. Toss well and cook for 3-4 mins until lightly browned.
  • Stir in curry paste and flour and mix together well. Pour over the stock and bring to the boil. Leave to simmer for 20-30 mins until the vegetables are tender.
  • Meanwhile, for the garnish, heat the butter in a frying pan and gently cook the onion for 7-10 mins until browned.
  • Stir the cream into the soup. Serve immediately sprinkled with the fried onion and chopped coriander.

Nutrition Facts : Calories 209 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.92 milligram of sodium

SLOW-COOKED VEGETABLE CURRY



Slow-Cooked Vegetable Curry image

I love the fuss-free nature of the slow cooker, but I don't want to sacrifice flavor for convenience. This cozy, spiced-up dish has both. -Susan Smith, Mead, Washington

Provided by Taste of Home

Categories     Dinner

Time 5h35m

Yield 6 servings

Number Of Ingredients 22

1 tablespoon canola oil
1 medium onion, finely chopped
4 garlic cloves, minced
3 teaspoons ground coriander
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
2 tablespoons tomato paste
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
3 cups cubed peeled sweet potatoes (about 1 pound)
3 cups fresh cauliflower florets (about 8 ounces)
4 medium carrots, cut into 3/4-inch pieces (about 2 cups)
2 medium tomatoes, seeded and chopped
2 cups chicken broth
1 cup light coconut milk
1/2 teaspoon pepper
1/4 teaspoon salt
Minced fresh cilantro
Hot cooked brown rice
Lime wedges
Plain yogurt, optional

Steps:

  • In a large skillet, heat oil over medium heat; saute onion until soft and lightly browned, 5-7 minutes. Add garlic and spices; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Transfer to a 5- or 6-qt. slow cooker., Mash 1 can of beans until smooth; add to slow cooker. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt., Cook, covered, on low until vegetables are tender, 5-6 hours. Sprinkle with cilantro. Serve with rice, lime wedges and, if desired, yogurt.

Nutrition Facts : Calories 304 calories, Fat 8g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 696mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 12g fiber), Protein 9g protein.

CURRIED VEGETABLE DIP



Curried Vegetable Dip image

The combination of curry powder and honey gives this dip a sweet, spicy flavor. It's a nice change from onion and ranch vegetable dips, and it's also good with chips for dipping.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1-2/3 cups.

Number Of Ingredients 8

1-1/2 cups mayonnaise
2 tablespoons finely chopped onion
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons ketchup
1 teaspoon curry powder
2 to 4 drops hot pepper sauce
Assorted fresh vegetables

Steps:

  • In a small bowl, combine the first seven ingredients. Cover and refrigerate for at least 1 hour. Serve with vegetables.

Nutrition Facts : Calories 184 calories, Fat 19g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 154mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

CURRIED VEGETABLE PIE



Curried vegetable pie image

A pie to please everyone, a spicy kick makes this vegetable pie a tasty choice

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 1h20m

Number Of Ingredients 17

2 tbsp sunflower oil
1 onion , finely chopped
2 garlic cloves , chopped
1 green chilli , deseeded and finely chopped
1 tbsp garam masala
1 tsp ground turmeric and ground cumin
2 carrots , cubed
1 parsnip , cubed
225g cauliflower florets
1 courgette , cubed
75g frozen peas
25g butter
25g plain flour
4 tbsp Greek-style yogurt
3 tbsp chopped fresh coriander
half a quantity shortcrust pastry (see 'Goes well with' below)
1 tbsp milk , to glaze

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Heat oil in a large pan, then cook the onion, garlic and chilli for 2-3 mins until tender. Stir in the garam masala, turmeric and cumin, then cook for a further 2-3 mins.
  • Add carrots, parsnip, cauliflower and courgette to the pan with 300ml/1/2pt water, bring to the boil, then simmer for 5 mins until the vegetables are almost tender. Drain, reserving the cooking liquid, then mix with the peas.
  • Melt butter in a small pan, stir in flour, then cook for 1 min. Add reserved vegetable cooking liquid, then cook, stirring, until it forms a thick sauce. Simmer for 3 mins, stirring, then remove from heat and stir in the yogurt, coriander, vegetables and seasoning. Leave to cool.
  • Spoon the mixture into a 900ml pie dish. Brush the rim of the dish with water. Roll out pastry and use to cover the pie, pressing firmly on to the rim. Trim edges and press firmly to seal. Make a hole in the centre of the pie to allow steam to escape. Brush with the milk, place on a baking sheet and bake for 25-30 mins.

Nutrition Facts : Calories 405 calories, Fat 36 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.48 milligram of sodium

SPICY VEGAN POTATO CURRY



Spicy Vegan Potato Curry image

Abundant spices make this better than any restaurant curry I've tasted. :)

Provided by MeganLee

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 6

Number Of Ingredients 14

4 potatoes, peeled and cubed
2 tablespoons vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 ½ teaspoons cayenne pepper
4 teaspoons curry powder
4 teaspoons garam masala
1 (1 inch) piece fresh ginger root, peeled and minced
2 teaspoons salt
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 (15 ounce) can peas, drained
1 (14 ounce) can coconut milk

Steps:

  • Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
  • Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 50.6 g, Fat 20.1 g, Fiber 10.1 g, Protein 10.1 g, SaturatedFat 13.3 g, Sodium 1175.9 mg, Sugar 5.9 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

Tips:

  • Use fresh, high-quality vegetables: This will ensure that your curry is flavorful and nutritious.
  • Don't be afraid to experiment with different spices: Curry is a versatile dish that can be customized to your taste. Try adding different spices, such as cumin, coriander, and turmeric, to create a unique flavor profile.
  • Don't overcook the vegetables: Overcooked vegetables will become mushy and lose their flavor. Cook them until they are tender but still have a slight crunch.
  • Serve the curry with rice, naan, or another type of bread: This will help to soak up the delicious sauce.

Conclusion:

Spicy curried vegetables are a delicious and healthy dish that can be enjoyed by people of all ages. The combination of spices and vegetables creates a flavorful and aromatic dish that is sure to please everyone at the table. Serve it with rice, naan, or another type of bread to complete the meal.

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