Quick Vegetable Curry Recipe
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Quick Vegetable Curry

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)."

Rating: This weblink has been rated 5 times with an average star rating of 3.8 Read Reviews (4)

Rate/Review | 259 people have saved this

Prep Time:
25 Min
Cook Time:
20 Min
Ready In:
46 Min

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 potatoes, peeled and diced
  • 2 carrots, diced
  • 1/2 cup frozen corn kernels
  • 1/2 cup frozen green peas
  • 2 tablespoons olive oil
  • 1 large 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
  • 6 tablespoons water
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chili powder, or more to taste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon mustard seed
  • salt to taste (optional)
  • 1 (13.5 ounce) can coconut milk

Directions

  1. 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.
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 423 | Total Fat: 19.9g | Cholesterol: 0mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 22, 2007 by KEZ 
This was an easy and delicious meal that the meateaters in my family enjoyed as well. As the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2007 by SELAINEK 
I'm only giving this one three stars because it was okay (we ate it) but I won't be making it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 25, 2009 by sueb 
I used frozen mixed vegetables instead of corn and peas. I didn't use coconut milk or a sub,... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 10, 2008 by EuroGirl6 
I agree with some of the other reviewers who thought the amount of spices was insufficient. I... MORE

 
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