Vegetable Curry

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20

min

Preparation

30

min

Cook

Easy

Difficulty

2

Steps

19

Ingredients

Craving something spicy? Here’s a quick and easy curry recipe you can use to whip up with whatever vegetables you have in your fridge.

Let's start cooking!

Blended spice paste in pot

Step 1 - Blend spice paste

  • In a blender, add red chilies, shallots, garlic, ginger, 5 g turmeric and 2 Tbsp curry powder and blend into a paste.
  • Transfer to a pot on low heat, and allow paste to fry, scraping the bottom to prevent it from burning.
Lemongrass and mustard seeds into pot

Step 2 - Cook curry

  • In a pan on medium heat, add 2 Tbsp vegetable oil. When hot, add mustard seeds and lemongrass, then fry for 2 minutes.

  • Transfer mustard seeds and lemongrass to pot with spice paste.

  • Add vegetable stock and bring to a boil.

  • Add cabbage, carrot, potato, long beans, curry leaves, tomatoes and lady’s finger and bring to a boil again.

Add chicken or mutton if you prefer a non-vegetarian option
  • Add coconut milk and season with 3 Tbsp salt and 2 Tbsp sugar. Bring to a boil, then remove from heat.
This recipe is leftover-friendly - it’s flavor will also develop when you keep it overnight and become more flavorful!

Let's plate and serve!

Spoon with carrot over curry bowl

Serve hot!

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