Vegetable Curry (Easy Red Curry Recipe) - Cooking Classy (2024)

Published May 14, 2016. Updated May 13, 2019

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A Vegetable Currythat’s so good meat eaters and vegetarians alike will fall in love with it! Fresh veggies and chickpeas are slowly simmered in a well seasoned sauce, allowing time for everything to meld together so perfectly. Serve over basmati rice to complete the dish.

Vegetable Curry (Easy Red Curry Recipe) - Cooking Classy (1)

The Best Vegetable Curry Recipe!

Who says you need meat to have an incredible meal? This mixed vegetable curry isone my new favorite vegetarian dinner recipes! It is perfectly balanced and flavorful, and you won’t even miss the meat in the slightest.

This red curry recipe is brimming with vegetables, a flavorful sauce and chickpeas for protein. And don’t you just love those pretty natural colors?

This easy curry recipe comes from the Heather Christo’s newly released cookbook Pure Delicious. Heather Christo is such a talented food blogger and chef and I’ve been following her blog, Heather Christo, for years and I always love what shehas to share!

This cookbook has 150 allergen-free recipes andit shares a lot of helpful information about food allergies, plus tipsonadjusting to a new found food allergy you may have.The book if filledwith gorgeous photos that willinspire you to get in the kitchen and make something delectable. The recipes are easy to follow and I love that there is plenty of variety in the book.

You can purchase a copy of the book foryourself fromAmazon, or at Barnes and Noble.

Vegetable Curry (Easy Red Curry Recipe) - Cooking Classy (2)

Red Vegetable Curry Ingredients

  • Vegetable oil or olive oil
  • Veggies — cauliflower, bell pepper, onion, garlic, ginger, jalapeños, green onions, cilantro
  • Seasoning — red curry paste, curry powder, cumin, salt
  • Garbanzo beans
  • Liquids — vegetable broth, tomato sauce, coconut milk

How to Make Vegetable Curry

  • Saute onion, garlic, ginger, jalapeno.
  • Saute curry paste and spices with it.
  • Mix in 1/4 cup water then puree mixture in food processor.
  • Saute mixture 1 minute.
  • Toss in garbanzo beans, cauliflower, and bell pepper.
  • Stir in vegetable broth, tomato sauce, and coconut milk. Boil.
  • Reduce heat and simmer uncovered for 45 minutes.
  • Serve warm over basmati rice, topped with green onions and plenty of cilantro.

Vegetable Curry (Easy Red Curry Recipe) - Cooking Classy (3)

Can I Use Different Vegetables in This Recipe?

Yes, this mixed vegetable curry is incredibly versatile. You could add so many different veggies to this red curry recipe! Off the top of my head, I think corn, zucchini and squash would all taste delicious in this!

Can I Prep This Curry in Advance?

Definitely! The beauty of curry is that it reheats well throughout the week. In fact, I think leftover curry tastes even better than it does when you first serve it!

Tips for the Best Vegetable Curry

  • You want to use canned coconut milk in this recipe, not the coconut milk you pour over your cereal. For a richer, creamier curry, use full-fat coconut milk.
  • Tomato sauce isn’t the same thing as spaghetti sauce. Tomato sauce is found next to the other canned tomatoes.
  • I used olive oil in this recipe, but the original recipe calls for vegetable oil. Use whichever you prefer!

Vegetable Curry (Easy Red Curry Recipe) - Cooking Classy (4)

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Vegetable Curry (Easy Red Curry Recipe) - Cooking Classy (5)

4.50 from 4 votes

Red Vegetable Curry

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A Vegetable Currythat's so good meat eaters and vegetarians alike will fall in love with it! Fresh veggies and chick peas are slowly simmered in a well seasoned sauce allowing time for everything to meld together so perfectly. Serve over basmati rice to complete the dish.

Servings: 5

Prep20 minutes minutes

Cook1 hour hour 10 minutes minutes

Ready in: 1 hour hour 30 minutes minutes

Ingredients

  • 1/4 cup olive oil*
  • 1 yellow onion, coarsely chopped
  • 4 garlic cloves, thinly sliced
  • 1 (2-inch) piece fresh ginger, peeled and thinly sliced
  • 2 jalapenos, thinly sliced, with seeds (optional)
  • 2 Tbsp red curry paste
  • 2 Tbsp curry powder
  • 1 Tbsp ground cumin
  • Salt
  • 1 (14 oz) can can garbanzo beans, drained and rinsed
  • 1 head cauliflower, cut into bite size pieces (mine was nearly 3 lbs)
  • 1 red bell pepper, seeded and thinly sliced
  • 3 cups vegetable broth
  • 1 cup tomato sauce
  • 1 (14 oz) can unsweetened coconut milk
  • Thinly sliced green onions and chopped fresh cilantro, for garnish

Instructions

  • Heat 2 Tbsp oil in a large enameled cast iron pot over medium heat. Add onions and saute until nearly softened, about 5 minutes.

  • Add in garlic, ginger and jalapeno and saute until softened, about 5 minutes. Add in the curry paste, curry powder, and cumin. Season with salt to taste and cook 2 minutes, stirring frequently.

  • Stir in 1/4 cup water. Transfer curry mixture to a food processor and puree until smooth, about 2 minutes.

  • Heat remaining 2 Tbsp oil in same pot over medium heat. Add curry mixture and cook 1 minute.

  • Add the garbanzo beans, cauliflower, and bell pepper and toss to coat with curry mixture.

  • Stir in vegetable broth, tomato sauce, and coconut milk. Season with salt to taste and bring to a light boil.

  • Reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally (original recipe lists simmer covered for 30 and uncovered for 15, but I prefer a slightly thicker consistency).

  • Serve warm over basmati rice, topped with green onions and plenty of cilantro.

Notes

Nutrition Facts

Red Vegetable Curry

Amount Per Serving

Calories 477Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 26g163%

Sodium 1068mg46%

Potassium 1395mg40%

Carbohydrates 41g14%

Fiber 13g54%

Sugar 14g16%

Protein 12g24%

Vitamin A 2495IU50%

Vitamin C 166.2mg201%

Calcium 146mg15%

Iron 5.8mg32%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Main Course

Cuisine: Indian

Keyword: Vegetable Curry

Author: Jaclyn

This post contains affiliate links.

Vegetable Curry (Easy Red Curry Recipe) - Cooking Classy (2024)

FAQs

What is the secret to authentic Indian curry? ›

Build a deep flavour

The three core ingredients of almost any Indian curry are garlic, onion and ginger. There are a few styles of curries that don't use garlic to ensure subtle flavour isn't overwhelmed, but it's a good rule of thumb that those three ingredients are likely to be included.

Do you cook vegetables before putting in curry? ›

I boil the veg for a bit with the lid off on a high heat so the water will evaporate off. Then add a bit of oil so the veg won't stick and cook until the veg browns a bit but this sometimes results in mushy veg. Then i chuck in some chickpeas, curry paste and tinned tomatoes or coconut milk.

What veg is best in a curry? ›

The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.

How to use curry powder? ›

The most common uses for curry powder are to make curry! But other curry powder uses include adding depth and curry flavor to vinaigrettes and condiments, rice and vegetable dishes, and even desserts.

How do you make curry taste rich? ›

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

How do restaurants make curry so creamy? ›

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

Does curry taste better the longer it cooks? ›

Let it cook for as long as possible. Simmering a curry allows time for the flavours to infuse; a long, slow simmering time generally produces the best curry. Flavours will continue to infuse even when the curry is taken off the heat, so do allow time for the curry to “rest” and cool down before serving.

Do you cook onions before putting in curry? ›

Instructions
  1. Fry your onions in cooking oil and keep adding a splash of water to ensure you cook your onions until golden, make sure you don't burn them. ...
  2. Just before adding the curry masala, make sure you have a jug of water ready. ...
  3. Now, cook the spices through for about five minutes and add water if the pan dries out.

Should I pre cook potatoes for curry? ›

No! You don't need to boil the potatoes first. To make a basic curry, just add them to the onion tomato masala and simmer. Potatoes cook with the spices and absorb all the wonderful flavors.

What can I use red curry paste for? ›

It's used with everything from chicken, duck and beef to pork and shrimp. And it lands in everything from stews, curries and soups to dressings, marinades and condiments. The smell is both comfortingly tomato-ey and exotically heady with spicy aromas.

What makes a perfect curry? ›

Most recipes call for a specific blend of specific Indian spices and herbs depending on the region and the type of meat or vegetables being used. A common one is garam masala, a warm Indian spice blend that includes cinnamon, cloves and plenty of black pepper. The real secret to curry success is using fresh spices.

Can you just mix curry powder and water? ›

Mix curry powder into a liquid for the best results.

Use recipes including liquids like coconut milk, yogurt, stock, or even water, measuring out the curry powder and sprinkling it into the liquid.

What is the main spice in curry? ›

Curry powders usually consist of turmeric, cumin, ginger, and black pepper. Some blends also incorporate garlic and cinnamon. What all curry powders share is a sweet warmth and pleasant pungency that adds a toasty depth to everything it touches.

What is the secret ingredient for curry? ›

Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.

What makes curry taste authentic? ›

Curry is quite varied, but often carries the flavors of Asian spices (think: cumin, coriander, red chili powder, turmeric, garlic, and ginger) It has a deep earthy, savory, and umami flavor, but there are a thousand variations depending on the ingredients.

What makes Indian curry so good? ›

One of the primary reasons Indian food stands out is its use of a wide variety of spices. But it's not just the number of spices that matters; it's how they are used. Indian cooking often involves layering flavors through the careful addition of spices at different stages of the cooking process.

What gives Indian curry its flavor? ›

A curry mix has a warm, robust spicy taste as a result of combining roasted and grounded coriander seeds, turmeric, cumin and chili peppers. Other spices commonly found within the blend are fenugreek, clove, mustard, black pepper, nutmeg or ginger.

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