Recipe by Mai Forrester
"A very quick and easy curry to serve up with rice and a salad."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/2 tablespoons
1 (14.5 ounce) can
1 (10 ounce) package
frozen mixed vegetables
1 1/2 cups
salt and pepper to taste
chopped fresh cilantro
I took the suggestion of another review and added the can of Coconut milk and only about 1 and 1/2 cups of chicken broth. It took on a creamy consistency that was so fragrant and tasted amazing! I didn't think it need much more in spice after the curry powder (on our travels a few years ago I had a Turkish Curry I picked up at a local market and I think it was already a little spicier than a normal curry).
I also used all fresh veggies in this order: 1 lg. carrot and 1/4 a head of Cauliflower, 2 fresh tomatoes and some chicken I had already cooked before hand. Those were added to the onion/garlic/curry tomato paste, broth and milk concoction. Let those simmer for about 20-25 min. Then I added nice large chunks of Zucchini, Mushrooms and the bell pepper and let those simmer for 15 min. or more (test to make sure they are not overdone along the way).
I will try next time to top it off with the cilantro but didn't have any. I definately recommend something for a crunch . . .cashews were another suggestion I took. The salty sweet and spicy was perfect combo.
I will be hanging on to this to make again and again.
This was a strange receipe. I really didn't care for it. It reminded me of a tomato receipe which isn't what I wanted to curry. I wouldn't make this again.
This is a really easy recipe to modify. I add fresh cauliflower, okra and zucchini, as well as potato. It's also really yummy if you throw in a handful of split cashew nuts about 5 mins before you are going to serve it (for extra crunchiness, dry fry them in a pan for a few minutes).
This was very hearty and had tons of rich flavor! It was also easy and very nutritious! So, essentially, it made an excellent vegetarian meal. I added in a few red and yellow peppers when cooking the onions and garlic, and that worked well, because my frowzen vegetable mix did not contain those. Likewise for some mushrooms, which I threw in with the frozen veggies. Finally, I think that potatoes in the mix would be really great, and I'll be sure to use them next time. There will definitely be a next time, though, because this was a great recipe. Thanks!
THIS WAS DELISH! I didn't have any tomato paste, so i just used a few teaspoons of butter instead (1 and a half, I believe) Also, I added about 2 tsps of powdered ginger as well. I absolutely loved this recipe and will make it again without a doubt.
Exactly as described- quick and easy! I doubled the sauce and used a 15 oz.can of light coconut milk instead of water. I threw in a fresh bag of veggies and some baked tofu- excellent w/jasmine rice! thanks
This was amazing! It had such a rich flavor, and was so filling. Like others suggested, I added potatoes and pecans, which made it much better. I made this for my parents and my dad, who is a very picky eater, couldn't stop raving about it and went back for thirds! I'm definitely going to make this again and again!!!
It seriously tasted like vegetable soup on top of rice...even added extra curry and spices and still didn't help. Not worth wasting half an hour of cooking...
* Percent Daily Values are based on a 2,000 calorie diet.
Quick and Easy Vegetable Curry
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 103
** Calories from Fat: 31
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
All you need are a few minutes to prepare this simple veggie pot pie.
This tangy chicken dish is ready in about 30 minutes.
Seasoned chicken is topped with salsa and cheese and baked to bubbly.