Quick Vegetable Curry Recipe - Allrecipes.com
Quick Vegetable Curry Recipe
  • READY IN 46 mins

Quick Vegetable Curry

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    20 mins
  • READY IN

    46 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 22, 2007

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.

 
Most Helpful Critical Review
Jul 06, 2007

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.

 

10 Ratings

Dec 13, 2010

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.

 
Jun 25, 2009

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!

 
Jul 07, 2010

pretty tasty. Needs double the spices though.

 
Jun 10, 2008

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!

 
Apr 19, 2010

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!

 
Feb 09, 2014

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.

 

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Nutrition

  • Calories
  • 423 kcal
  • 21%
  • Carbohydrates
  • 53.6 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 19.9 g
  • 31%
  • Fiber
  • 12.6 g
  • 50%
  • Protein
  • 12.4 g
  • 25%
  • Sodium
  • 575 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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