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Vegetable Curry

Vibs's picture
An authentic Thai Vegetable Curry Recipe for the vegetarian palate. This vegetable curry is mainly prepared by sauteing and simmering. and is best with a bowl of steamed rice. People who are following a vegetarian diet love this vegetable curry. Which ever vegetables you use, this is such a tasty meal, you'll tend to forget how healthy it also is!
Ingredients
  Peanut oil 2 Tablespoon
  Coriander seeds 1⁄2 Teaspoon
  Garlic 4 Clove (20 gm), minced
  Minced ginger 1 Tablespoon, minced
  Shallots 2 , chopped
  Dried red chilies 3
  Galangal piece 1 Small
  Lemon grass stalk 1 Small
  Curry powder 1 Tablespoon
  Cooking oil 20 Milliliter
  Vegetable broth/Water 1⁄2 Cup (8 tbs)
  Kefir lime 4
  Potatoes 120 Gram, diced (Cooked)
  Zucchini 120 Gram, diced
  Red pumpkin diced 120 Gram
  Small eggplant 100 Gram, diced
  Broccoli florets 120 Gram
  Light coconut milk 1 Cup (16 tbs)
  Sugar 1 Teaspoon
  Light soy sauce 1 Teaspoon
  Salt To Taste
  Cilantro 1⁄2 Cup (8 tbs), chopped (For Garnish)
Directions

Grind all the curry paste ingredients to make a paste.

Pour the oil in a pan and add the curry paste and kaffir lime leaves and cook till the oil oozes out.
Pour the vegetable stock/water and coconut milk and give it a good stir.
Add salt, sugar and a little soya sauce, and leave it to simmer for 5-10 minutes.

While it is simmering, cook the vegetables.

Put all the vegetables on the pan or teppan.
Sprinkle a little bit of water and cover, so that it cooks in the steam. When all vegetables are cooked, tip them into the curry and simmer to let the flavours infuse.

Serve curry with steamed rice.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Thai
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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