Introduction: Vegetable Curry
SERVES: 4 ⎪ LEVEL: EASY
This is my go-to recipe for clearing out the fridge and freezer of long forgotten vegetables. Anything goes! I never make it the same way twice because it depends on what vegetables I have on hand! If you want more protein, you can sub 1 - 2 cups of the vegetables for beans or tofu...even a dollop or two of your favorite nut butter! And for some extra crunch, I like to top it off with chopped peanuts or cashews.
Mise en Place
1 can coconut or nut milk
2 tablespoons curry paste or powder*
1/2 cup aromatics (onion, shallot, scallions, garlic, and/or ginger)
4 cups vegetables of choice, diced
1/2 cup vegetable stock
1 tablespoon soy sauce or more to taste
fresh herbs of choice, for garnish
rice, for serving
*COOKS NOTE: Add more curry to taste.
Step 1: Bloom the Curry.
- Pour coconut or nut milk in to a pot. Bring to a boil over medium-high heat.
- Add the curry paste or powder then reduce heat to medium. Stir until fragrant, 3 - 4 minutes.
Step 2: Cook the Vegetables.
- Add your aromatics and vegetables of choice (I'm using onion, zucchini, carrots, butternut squash, and green beans). Save any frozen vegetables (like peas or green beans) for later as we don't want them to loose their color or get too mushy.
- Bring to a boil, then simmer, uncovered, over low heat until vegetables are tender, about 10 minutes.
Step 3: Season to Taste.
- Now add in your frozen vegetables along with vegetable stock, soy sauce, and lime juice, to taste. Continue to simmer for another 5 minutes.
- Mix well, taste, and adjust seasonings. If curry is too thick add some more vegetable stock or water.
Step 4: Serve.
Serve curry in a bowl over rice and garnish with fresh herbs.
Participated in the
Meat Free Meal Challenge