Mixed Vegetable Curry
A comforting and quick mixed vegetable curry that is perfect for busy weeknights, featuring a blend of fresh vegetables and aromatic spices.
Ingredients
Base Ingredients
- 2 tablespoons vegetable oil You can use coconut oil for a tropical twist.
- 1 large onion, chopped Creates a flavorful base (or shallots for a hint of sweetness).
- 3 cloves garlic, minced Because garlic makes everything better.
- 1 tablespoon ginger, minced Adds warmth and depth to your dish.
Vegetables
- 2 medium carrots, sliced Their natural sweetness enhances the curry.
- 1 medium bell pepper, chopped Any color will do! Each adds a different flavor note.
- 1 cup green beans, cut into 1-inch pieces A lovely crunch.
- 1 medium potato, diced For heartiness.
Curry Base
- 1 can coconut milk (14 oz) Creamy goodness that ties it all together.
- 2 tablespoons curry powder Your aromatic best friend.
- to taste Salt and pepper Essentials for flavor.
- 1 bunch Fresh cilantro, chopped For garnish and that burst of fresh flavor.
Instructions
Cooking
- In a large skillet or saucepan, heat the vegetable oil over medium-high heat.
- Once hot, add the chopped onion and cook until translucent, about 3-5 minutes.
- Stir in the garlic and ginger, cooking until fragrant.
- Add the carrots, bell pepper, green beans, and potatoes. Sauté for an additional 5-7 minutes, allowing the vegetables to soften.
- Sprinkle in the curry powder, salt, and pepper. Toss until the vegetables are well coated.
- Add the coconut milk and bring the mixture to a gentle simmer. Allow it to cook for 15-20 minutes until the vegetables are tender and the sauce is creamy.
- Taste your curry, adjusting seasoning if necessary, and let it simmer until your desired thickness is achieved.
- Serve hot, garnished with fresh cilantro.
Notes
For a spicier kick, add cayenne pepper or chopped green chilies. You can also add chickpeas or tofu for added protein. This dish pairs well with basmati rice, naan, or a refreshing cucumber raita.