Vegetable Curry

Vibs's picture

Jan. 28, 2009

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!


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)


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
Preparation Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 4