Recently, I have been really into quick and easy meals. These meals are easy to make in minutes, using only a few ingredients and minimal chopping. This 15-Minute Vegetable curry is simple yet full of delicious, creamy flavour.
WHAT IS VEGETABLE CURRY?
There are many variations of curry depending on where you live. However, it is important to remember that this quick-fix dish is not a traditional vegetable recipe. This simple recipe consists of vegetables, coconut broth, and store-bought curried powder. This is a quick and easy way to make convenience food in an RV, college dorm or hotel room. It is quick, easy, and delicious. True vegetable curry contains fresh aromatics and spices that have been browned in oil. There are many other layers of flavour.
Tea for Two offers a great roundup of Indian or Pakistani Curry Recipes. They also provide more information about the various types of curries from each region. Hot Thai Kitchen also offers a Vegan Red Curry.
What type of currency powder should I use?
This recipe was made with mild yellow curry powder. However, you can also use hot curry powder to make it spicier. It would be best if you experimented to find the curry powder that suits you best. Curry powders can be different from one brand to another. Some of my favourite brands are Sharwood, Spice Islands and Simply Organic. If you live in an Indian market, this is your best option. They have the best selection of spices and are likely to be the freshest. This homemade curry seasoning recipe from Spice It Upp is a great way to make your own.
WHAT ELSE CAN YOU ADD?
I wanted to keep this recipe as easy as possible. However, if you have any of these ingredients, adding them to the mix would be great.
- Chickpeas
- Cubed tofu
- Spinach
- Cashews
- Green onion
- Sweet potato (simmer until tender)
- Cauliflower
- Shrimp
- Cilantro
HOW TO SERVE QUICK VEGETABLE CURRIES
This is a soup-type recipe, so you will need some bread or starch to absorb the coconut broth. While I love the idea of adding rice to the soup, you can also serve it with naan or any other flatbread as a dip.
Prep time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Serving Size: 1.5 cups
INGREDIENTS
- 24 oz. frozen mixed vegetables* ($3.18)
- 2 cups vegetable broth ($0.26)
- 1 13.5oz. Coconut milk ($2.09)
- 1 Tbsp curry powder ($0.30)
- 1/2 tsp dried ground ginger ($0.05)
- Salt and pepper to your liking ($0.05).
INSTRUCTIONS
- In a soup pot, add the frozen vegetables and broth. It’s OK if the broth doesn’t completely cover the vegetables. Turn the heat up to high and cover with a lid. Bring the broth to a boil.
- Stir the vegetables. Next, reduce the heat to low and add coconut milk, curry paste, and ginger. Mix everything and let it simmer for a few minutes more.
- Add salt and pepper to taste.
- Serve warm with bread or rice.
NOTES
* Any frozen mixed vegetable can be used. However, I prefer stir-fry style mixes.
