READY IN 46 mins

Quick Vegetable Curry

Read Reviews (7)

"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)." — Mona zac

Directions

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.
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.
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.

Kitchen-Friendly View

PREP 25 mins
COOK 20 mins
READY IN 46 mins

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.

—KEZ

See full review »

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.

—SELAINEK

See full review »

8 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.

—Neoqstar

See full review »

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!

—sueb

See full review »

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!

—EuroGirl6

See full review »

Jul 07, 2010

pretty tasty. Needs double the spices though.

—Adriana P.

See full review »

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!

—faeriegal

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Quick and Easy Vegetable Curry

Marrakesh Vegetable Curry

Vegetable Curry

Bombay to Bangkok Vegetable Curry

Peanut Vegetable Curry Wraps

Curry Root Vegetable Pot Pie

Spicy Vegan Potato Curry

Quick Mango Chicken Curry

Easy Chickpea Curry

Quick Sardine Curry

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.

Nutritional Information

Quick Vegetable Curry

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 423
Calories from Fat: 179

% Daily Value *
Total Fat 19.9g 31 %
** Saturated Fat 12.9g 65 %
** Cholesterol 0mg 0 %
Sodium 575mg 23 %
** Potassium 860mg 24 %
Total Carbohydrates 53.6g 17 %
Dietary Fiber 12.6g 50 %
Protein 12.4g 25 %
** Sugars 5.4g
Vitamin A 77 %
Vitamin C 50 %
Calcium 14 %
Iron 60 %
** Thiamin 28 %
** Niacin 31 %
** Vitamin B6 48 %
** Magnesium 32 %
** Folate 53 %

* 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.