Quick Vegetable Curry

Quick Vegetable Curry

8
Mona zac 0

"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

46 m servings 423 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 53.6g
  • 17%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 575 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

8
  1. 11 Ratings

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Most helpful positive review

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 ful...

Most helpful critical review

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 po...

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 ful...

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'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 po...

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'l...

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 eggpla...

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 ...