Name: Fresh Vegetable Curry
Total time: 60 min
Ingredients: 1 jalapeño, seeded and cut into thin strips; 1 teaspoon turmeric; Kosher salt; Basmati rice, for serving; 2 small tomatoes, coarsely chopped; 1 small onion, thinly sliced; 1/2 pound thin green beans, cut into 1-inch pieces; 2 tablespoons finely julienned fresh ginger; 3 carrots, quartered lengthwise and cut into 1-inch pieces; 1/4 cup water; 3 garlic cloves, minced; 1 pound butternut squash , peeled and cut into 1-by-1/2-inch pieces; 2 tablespoons canola oil; 2 bay leaves; One 14-ounce can unsweetened coconut milk

Vegetable Curry

What vegetables can I use for Vegetable Curry?

Do I need any special equipment to make Vegetable Curry?

Can I substitute ingredients in Vegetable Curry?

How can I adjust the consistency of Vegetable Curry?

What are some common mistakes to avoid when making Vegetable Curry?

How should I store Vegetable Curry leftovers?

Chef Way Vikram Sunderam blanches the carrots, squash and green beans individually before cooking them in the curry sauce.

Easy Way Cook the vegetables directly in the sweet and spicy curry sauce.

Slideshow: More Easy Indian Recipes

Vegetarian

Vegan

Gluten Free

Lactose Free

Fresh Vegetables

gram

jalapeno pepper

Seasonings

ground turmeric

Coarse Salt

Grains & Rice

basmati rice

tomato

onion

green beans

fresh ginger

carrot

Water

milliliter

water

garlic

butternut squash

Oils

canola oil

dried bay leaves

Canned & Dry Milk

canned unsweetened coconut milk

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Vitamin C

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Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Dietary Fiber

Sugar

Saturated Fat

Introduce your taste buds to the warm, vibrant flavors of this Autumn Medley Vegetable Curry, a one-pot, simple-to-make vegetarian wonder. This dish explores the delicacy of sweet potato and cauliflower bathed in an aromatic broth, brought to life with Indian spices. Best enjoyed with store-bought microwave brown rice, this curry is sure to make your cooler nights cozy and comforting.

Autumn Medley Vegetable Curry

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Hearty Coconut Veggie Curry

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Autumn Harvest Veggie Curry

Savor the flavor of our Mango Coconut Mung Bean Curry, a vegan dish that combines Indian spices, coconut milk, mango, and lime in a delightful medley. This simplified recipe can be prepared using the stovetop or Instant Pot.

Mango Coconut Mung Bean Curry

Enjoy the delightful flavors of this Zesty Thai Coconut Veggie Curry made with a delightful blend of vegetables, red curry paste, and coconut milk. Topped with fresh cilantro, this mouth-watering curry is best served over brown rice.

Zesty Thai Coconut Veggie Curry

Here's what you need: salt, potato, vegetable oil, medium onion, garlic, cumin, cayenne pepper, curry powder, salt, black pepper, ginger, diced tomato, chickpeas, peas, coconut milk

Simple Veggie Curry Recipe by Tasty

This amazing aubergine curry  is quick, vegan and soooo tasty. Brought to you by the kings of curry.

Aubergine Curry – Eggplant Curry

Thai Red Vegetable Curry ready in 30 minutes! A super healthy vegan, gluten-free, dairy-free, paleo meal loaded with good for you vegetables, Thai spices, and creamy coconut milk.

Thai Red Vegetable Curry

Fresh Vegetable Curry

Produce

Baking Goods

Pasta, Sauces, Grain

Beverages

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