Recipe by Mona zac
"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)."
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potatoes, peeled and diced
frozen corn kernels
frozen green peas
onion, finely sliced
1 (14.4 ounce) can
chopped tomatoes with juice
1 (14.5 ounce) can
kidney beans, drained and rinsed
1 (15.5 ounce) can
garbanzo beans, drained and rinsed
chili powder, or more to taste
salt to taste
1 (13.5 ounce) can
This was an easy and delicious meal that the meateaters in my family enjoyed as well. As the recipe said the chilli powder was to taste I doubled it. The only reason it gets a 4 is because a full can of coconut milk made it a little sloppier than I would have liked but that's just personal taste, I'll just reduce it slightly next time. I served this with basmati rice and Naan using a recipe from this site. Many Thanks.
I'm only giving this one three stars because it was okay (we ate it) but I won't be making it again. It was very bland with the just the amounts of spices indicated. I added lots more chili powder and some curry powder too. Also you need to serve this with rice or couscous and the recipe doesn't suggest it.
Definitely double the spices to get the best flavor, also if you use an entire can of coconut milk, just let it simmer longer to thicken it to the right consistantcy.
I used frozen mixed vegetables instead of corn and peas. I didn't use coconut milk or a sub, but we enjoyed the flavor of the dish!
pretty tasty. Needs double the spices though.
I agree with some of the other reviewers who thought the amount of spices was insufficient. I almost doubled everything and still felt that there was something lacking. If I make this again, I'll add cayenne for sure, and maybe even some cinnimon. The coconut milk almost made me want to add something a little sweet. However, I really liked the mix of veggies and beans and I thought they went together well. I'm always looking for new things to do with beans!
I loved this recipe. I added a freshly juiced coconut for coconut cream (picked outside as I live in Hawaii) which was very tasty. I added frozen peas,carrots and corn mix and substituted eggplant since I didn't have carrots which we all thought was very tasty. I tried it again 2 days later and used cauliflower which was also good and added lamb. Yum!
This recipe is rated based on the changes I made: subbed fresh broccoli and zucchini for the corn and peas, doubled spices and also addd about 1/4 tsp curry powder. Omitted water so it would be thicker and only used 8 oz coconut milk (all I had left). Very good, but I do wish I'd used the full 13.5 oz of coconut milk.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Vegetable Curry
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 179
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