There’s something truly magical about the rich, aromatic flavors of a homemade Vegetable Curry. This dish is a joyful celebration of fresh vegetables, simmered in a fragrant coconut curry sauce, perfect for bringing family and friends together around the dinner table. Whether you’re enjoying the warm embrace of summer or seeking comfort in the cooler months, this vibrant and hearty dish is sure to delight your senses and inspire creativity in your kitchen.
Recipe Summary:
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
- Skill Level: Easy
Ingredients:
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 carrots, sliced
- 1 zucchini, diced
- 1 cup cauliflower florets
- 1 cup green beans, trimmed and cut
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- Salt and pepper to taste
- 1 lime, cut into wedges
- Fresh cilantro, chopped (for garnish)
Instructions:
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic and grated ginger to the pot, stirring for another minute until fragrant.
- Add the diced red and yellow bell peppers, carrots, zucchini, cauliflower, and green beans. Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften.
- Stir in the curry powder, ground cumin, and ground coriander, making sure the vegetables are evenly coated with the spices.
- Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer.
- Reduce the heat to low and let the curry simmer for about 20 minutes, or until the vegetables are tender and the sauce has thickened. Season with salt and pepper to taste.
- Serve the vegetable curry in bowls, garnished with fresh cilantro and a wedge of lime on the side.
Helpful Tips:
- For a spicier curry, add a chopped chili or a pinch of red pepper flakes along with the spices.
- If you prefer a thicker curry, let it simmer for a bit longer to reduce the sauce.
- This dish can be easily customized with your favorite seasonal vegetables or whatever you have on hand.
- Serve with steamed rice or warm naan bread to soak up the delicious curry sauce.
Storage and Ingredient Substitutions:
Leftover vegetable curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. You can also substitute the vegetables with sweet potatoes, spinach, or peas for a different spin on the classic.
Pairings:
This vegetable curry pairs wonderfully with a side of jasmine rice, garlic naan, or a crisp cucumber salad. For drinks, consider serving with a refreshing iced tea, a light beer, or a chilled white wine.
I hope this Vegetable Curry brings warmth and joy to your dinner table! I’d love to see your creations – share your dishes using #ZynahzRecipes or tag Zynahz on Instagram. Your feedback is always welcome on our website https://www.zynahz.com/. Don’t forget to subscribe to our newsletter for the latest updates and follow Zynahz on social media for more delicious recipes!
