Quick Veggie Curry

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    Quick Veggie Curry

    Recipe photo: Quick Veggie Curry
    1

    Quick Veggie Curry

    (165)
    30min


    141 people made this

    About this recipe: A quick, healthy and comforting dinner after a long day's work. Serve with rice or naan.

    Ingredients
    Serves: 5 

    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 2 cloves garlic, crushed
    • 2 1/2 tablespoons curry powder (equal parts of cumin powder, coriander powder, 1/2 the turmeric, 1/2 the red chillies)
    • 2 tablespoons tomato purée
    • 400g chopped tomatoes
    • 1 vegetable stock cube
    • 285g frozen mixed vegetables
    • 340ml water
    • salt and pepper to taste
    • Chopped fresh coriander to garnish

    Directions
    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. In a large pan over medium high heat, heat oil and sauté onion and garlic until golden.
    2. Stir in curry powder and tomato purée, cook 2 to 3 minutes.
    3. Stir in tomatoes, vegetable stock cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 20 to 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh coriander prior to serving.
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    Reviews and Ratings
    Global ratings:
    (165)

    Reviews in English (126)

    by
    103

    I took the suggestion of another review and added the can of Coconut milk and only about 1 and 1/2 cups of chicken broth. It took on a creamy consistency that was so fragrant and tasted amazing! I didn't think it need much more in spice after the curry powder (on our travels a few years ago I had a Turkish Curry I picked up at a local market and I think it was already a little spicier than a normal curry). I also used all fresh veggies in this order: 1 lg. carrot and 1/4 a head of Cauliflower, 2 fresh tomatoes and some chicken I had already cooked before hand. Those were added to the onion/garlic/curry tomato paste, broth and milk concoction. Let those simmer for about 20-25 min. Then I added nice large chunks of Zucchini, Mushrooms and the bell pepper and let those simmer for 15 min. or more (test to make sure they are not overdone along the way). I will try next time to top it off with the cilantro but didn't have any. I definately recommend something for a crunch . . .cashews were another suggestion I took. The salty sweet and spicy was perfect combo. I will be hanging on to this to make again and again.  -  03 Oct 2008  (Review from Allrecipes US | Canada)

    by
    58

    Used different ingredients. This curry was absolutely completely delicious! I thought I would try making this as a one last attempt at making a lovely veg curry at home, all the others just didn't taste good enough. Well, this is it! I will be making this fortnightly now! The only thing different I did was boiled some potatoes separately and added chunks during the last five minutes of cooking. I felt this made it a really complete meal, I served it wih warm Nann bread and it was real comfort food! I think next time I might remove the skin from some salad tomatoes and add chunks of fresh tomato too, and use carrots and cauliflower as the veg with potatoes also. Yummy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!  -  09 Apr 2009  (Review from Allrecipes UK | Ireland)

    by
    49

    This is a really easy recipe to modify. I add fresh cauliflower, okra and zucchini, as well as potato. It's also really yummy if you throw in a handful of split cashew nuts about 5 mins before you are going to serve it (for extra crunchiness, dry fry them in a pan for a few minutes).  -  16 Sep 2003  (Review from Allrecipes US | Canada)

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