Vegetable curry
This vegetable curry features fragrant curry paste, creamy coconut milk, and the natural sweetness of pumpkin and sweet potatoes, making it a cozy and customizable dish. Perfect served over rice or with naan, it’s both comforting and nutritious.
Cook time 35 min
Prep time 15 min
Ingredients:
1 tbsp olive oil1 onion
2 garlic cloves
1 tbsp ginger root
2 tbsp curry paste
2 cups coconut milk
1 tbsp fish sauce
2 tsp brown sugar
3 cups pumpkin
1.50 sweet potatos
Vegetable curry is a delicious and nutritious dish that combines the aromatic flavors of curry paste, the richness of coconut milk, and the sweetness of pumpkin and sweet potatoes. This recipe is perfect for a cozy meal and can easily be adapted to include your favorite vegetables.
Instructions:
- Begin by finely chopping the onion and mincing the garlic.
- Grate the ginger root and dice the pumpkin and sweet potatoes into bite-sized pieces.
- Heat the olive oil in a large pot or skillet over medium heat.
- Add the chopped onion and sauté for about 5 minutes until soft and translucent.
- Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Add the curry paste to the pot and stir well to combine with the onions, garlic, and ginger.
- Cook for about another 1-2 minutes to allow the flavors to blend together.
- Pour in the coconut milk, fish sauce, and add the brown sugar.
- Stir well to ensure the curry paste is completely mixed into the liquid ingredients.
- Add the diced pumpkin and sweet potatoes to the pot.
- Stir to coat the vegetables with the curry mixture.
- Bring the curry to a gentle boil, then reduce the heat to a simmer.
- Cover the pot and let it simmer for about 20-25 minutes, or until the pumpkin and sweet potatoes are tender.
- Once the vegetables are cooked through, give the curry a final stir.
- Taste and season with additional fish sauce or salt if needed.
- Serve the vegetable curry hot, over cooked rice or with naan bread.
- Garnish with fresh cilantro leaves or a squeeze of lime juice for added freshness and flavor.
Enjoy your hearty and flavorful vegetable curry with a side of steamed rice or warm naan bread. This dish is not only satisfying but also packed with nutrients, making it a great choice for a wholesome meal. Feel free to get creative with additional vegetables and customize the recipe to suit your taste.
Vegetable curry FAQ:
You should simmer the vegetable curry for about 20-25 minutes until the pumpkin and sweet potatoes are tender. Make sure to cover the pot to retain moisture.
Yes, you can substitute fish sauce with soy sauce for a vegetarian option or use coconut aminos for a gluten-free alternative. Adjust the amount to taste.
If you need a substitute for coconut milk, consider using almond milk or vegetable broth, but note that it will change the flavor and creaminess of the curry.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the curry for up to 3 months; thaw in the fridge before reheating.
A large pot or skillet (at least 4-6 quarts) works best for making this vegetable curry to accommodate all the ingredients and allow for stirring.
Cooking Tips:
- Prep Your Ingredients: Have all your ingredients chopped and measured before you start cooking to ensure a smooth cooking process.
- Adjust Spice Level: If you prefer a milder curry, use less curry paste. For a spicier version, add more curry paste or a pinch of chili flakes.
- Cook Vegetables Evenly: Make sure to cut the pumpkin and sweet potatoes into uniform pieces, so they cook evenly.
- Enhance Flavor: For an extra burst of flavor, add a squeeze of lime juice and a handful of fresh cilantro just before serving.
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
Nutrition Facts
6 ServingsCalories 250kcal
Protein 3.60g
Carbohydrates 22g
Fiber 4.07g
Sugar 9g
Fat 20g
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