Easy Vegetable Curry Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is more affordable.

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen vegetables

Fresh seasonal vegetables enhance flavor while frozen options are budget-friendly.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: store-brand curry powder

Homemade blends can be tailored for health, while store brands save money.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

Start by slicing the veggies into large pieces: one onion, one potato, half a head of cauliflower, 2 medium carrots, a handful of green beans, and a few small tomatoes.

Peel the ginger and mince it; you can also grate it using a microplane if preferred.

Heat a tablespoon of vegetable oil in a wide skillet or wok over medium heat.

Add the onion, cauliflower, and carrots; cook, stirring occasionally, until they start to soften and take on color.

Add the minced garlic, minced ginger, and 3/4 teaspoon of turmeric; stir to combine.

Add 1 1/2 tablespoons of red curry paste and coat the vegetables with it.

Once the curry paste has coated the vegetables, add the potatoes, a whole can of full-fat coconut milk, and 1 cup of water.

Bring the curry to a simmer and cook until the veggies are tender.

Add the tomatoes and green beans last, cooking for a few minutes until they are tender.

Stir in 1 tablespoon of fish sauce, the juice of one lime, and a handful of chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens