Curried Vegetables

Curried Vegetables Recipe: Hearty and Satisfying Main Course from India

Region / culture: India | Preparation time: 10 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Curried vegetables are a delicious and flavorful dish that is perfect for vegetarians and vegans alike. This dish is packed with a variety of vegetables and a creamy coconut curry sauce that is sure to satisfy your taste buds.

History

Curried vegetables have been a popular dish in many cultures for centuries. The combination of vegetables and curry spices creates a unique and delicious flavor that has stood the test of time.

Ingredients

1 tbsp olive oil
1 small yellow onion, thinly sliced
1 small red onion, thinly sliced
4 scallions (white and light green parts), sliced
2 tbsp all-purpose flour
1 cup canned coconut milk
2 cups vegetable broth
2 tbsp curry powder
1.5 cups sliced carrots
2 cups broccoli florets

How to prepare

1. In a large saucepan, heat oil over medium-high heat. Add all the onions and cook, stirring often, until softened, for 4 to 5 minutes. Stir in flour and cook, stirring constantly, for 1 minute.
2. Slowly stir in coconut milk, broth, and curry. Cook the mixture until thick and bubbly, stirring occasionally, for 2 to 3 minutes.
3. Add carrots and broccoli. Reduce the heat to medium-low, cover, and cook until the vegetables are tender, about 10 minutes. Stir in mint and cook for 5 minutes. Serve over rice noodles.

Variations

Add tofu or chickpeas for added protein.
Use different vegetables such as bell peppers, peas, or cauliflower.
Customize the level of spiciness by adjusting the amount of curry powder.

Cooking Tips & Tricks

Be sure to slice the vegetables thinly to ensure they cook evenly.

- Adjust the amount of curry powder to suit your taste preferences.

- Feel free to add other vegetables such as bell peppers, peas, or cauliflower to customize the dish to your liking.

Serving Suggestions

Serve the curried vegetables over rice noodles or steamed rice for a complete and filling meal.

Cooking Techniques

Be sure to cook the onions until they are softened before adding the flour to create a thick and flavorful sauce.

- Cover the vegetables while they cook to ensure they are tender and cooked through.

Ingredient Substitutions

Use almond milk or soy milk as a substitute for coconut milk.

- Use cornstarch instead of flour for a gluten-free option.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the curried vegetables with fresh cilantro or chopped peanuts for added flavor and texture.

Pairing Recommendations

Serve the curried vegetables with a side of naan bread or a cucumber salad for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 220 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 12g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

This dish is rich in vitamins A and C, as well as potassium and fiber.

Alergens

This recipe contains coconut milk and may not be suitable for those with nut allergies.

Summary

Curried vegetables are a nutritious and delicious dish that is packed with vitamins, minerals, and fiber. This dish is a great way to get your daily dose of vegetables in a flavorful and satisfying way.

Summary

Curried vegetables are a delicious and nutritious dish that is perfect for vegetarians and vegans. Packed with a variety of vegetables and a creamy coconut curry sauce, this dish is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I remember the sense of anticipation I felt when I first saw this recipe for Curried Vegetables. It was a warm summer day, and I was visiting my dear friend Rose in her quaint little cottage by the sea. Rose was known for her delicious and exotic dishes, and I always looked forward to our culinary adventures together.

As we sat in her cozy kitchen sipping on cups of fragrant chai tea, she pulled out a worn and tattered cookbook from her shelf. "I have a feeling you will love this recipe," she said with a mischievous twinkle in her eye. Curried Vegetables. The name alone made my mouth water.

As she flipped through the pages, she explained to me that this recipe was passed down to her from her grandmother, who had learned it from a traveling spice merchant many years ago. The combination of spices and flavors was unlike anything I had ever tasted before, and I knew I had to learn how to make it myself.

Rose patiently guided me through each step of the recipe, showing me how to toast the spices just right and how to chop the vegetables with precision. The aromas that filled her kitchen were intoxicating, and I could hardly wait to taste the finished dish.

When it was finally ready, we sat down at her rustic wooden table and took our first bites. The flavors exploded in my mouth – the warmth of the curry powder, the sweetness of the coconut milk, the crunch of the fresh vegetables. It was a symphony of tastes and textures that danced on my palate.

From that moment on, Curried Vegetables became a staple in my own kitchen. I made it for family gatherings, potlucks, and even just for myself on quiet evenings at home. Each time I cooked it, I thought of Rose and the special bond we shared over food and friendship.

Over the years, I added my own touches to the recipe, experimenting with different vegetables and tweaking the spice ratios to suit my tastes. I even passed it on to my own grandchildren, who now make it for their friends and families.

But no matter how many times I make Curried Vegetables, it always brings me back to that sunny day in Rose's kitchen, where I first learned the magic of this dish. It reminds me of the power of food to connect us to our past, to nourish our bodies and souls, and to create lasting memories with the ones we love.

As I sit here now, savoring a bowl of Curried Vegetables made with love and nostalgia, I am grateful for the gift of this recipe and the dear friend who shared it with me. And I hope that wherever she is now, Rose knows how much her generosity and culinary wisdom have meant to me over the years.