Cauliflower, sweet potatoes, peas, and zucchini are some of the vegetables found in vegetarian curry, which also features a smooth and velvety red coconut sauce that is nicely spiced with the ideal degree of heat.
Additionally, it will bring joy to your physical being. One of the finest ways to incorporate those nutritious vegetables into your daily diet is to prepare them in the form of a curry. A single serving contains only 277 calories, making it a satisfying and healthy option (not including rice).
This recipe for vegetable curry is somewhat of a marriage between Thai and Indian curries. It uses a combination of Thai and Indian spices. Although I think of Indian cuisine more when I see ingredients like cauliflower, sweet potatoes, and chickpeas included in a dish, the creamy coconut milk sauce is unquestionably a hallmark of Thai cooking. You may possibly say that it is an excellent illustration of fusion cooking.
This vegetarian curry is undoubtedly a healthier alternative to my usual takeout from my favorite Thai restaurant (I love you, Thai Chef!). Despite the fact that I have no intention of giving up takeout from my favorite Thai restaurant, I really think you're going to enjoy it if you give it a shot tonight.
Although the list of ingredients may seem lengthy at first glance, keep in mind that a curry requires a significant amount of different spices. In addition to fresh ginger and garlic, this dish calls for a total of six different aromatic spices. Since this is a vegetarian curry, it consists of five different veggies in addition to fresh cilantro.
It is not a problem if you are short on any of the seasonings or vegetables. There is no need to worry about your curry. Keep in mind that you are the one preparing the curry. Therefore you have a complete say over how it should taste. Make it as you want it to be, and don't worry about the details too much. It's not like you're going to sit down to a meal prepared by a famous chef, is it? The dinner that you cook for your family and friends will be very well received by them.
The recipe for a delicious curry is shown below, along with some other helpful hints and suggestions.
Although there are a lot of components, putting together this recipe is actually rather straightforward. You are going to want to start by steaming some jasmine rice first.
Let's get ready: chop the veggies, pour the spices into a small bowl according to their measurement, and gather the rest of the ingredients.
You'll need a large skillet that has a lid for this recipe; personally, I like a skillet with straight sides because it offers a lot of space.
Now that everything has been prepared, let's get this party started!
Put a drop or two of olive oil over low heat in the skillet. After adding the chopped onions, continue to sauté them until they have softened. To the dish, add the dry spices, garlic, and ginger. Cook for a few minutes while stirring constantly. It will have a scent that is both aromatic and pungent! Take in that beautiful aroma, but don't linger for too long. You should avoid setting fire to them.
After adding a couple of tablespoons of tomato paste and cooking and stirring furiously for around one minute, until the paste has coated the onions and the spices, it is ready to be used.
In addition to the chickpeas, cauliflower, sweet potatoes, and zucchini, add vegetable broth and coconut milk. Stir to combine. Almost everything is there, with the exception of the peas and the cilantro.
Mix everything together, then bring it to a simmer over low heat, cover it, and let it cook for fifteen to twenty minutes. The cauliflower and sweet potatoes should be easily pierced with a fork, and the sauce should have a tiny tendency to thicken.
Add fresh chopped cilantro just before serving and toss to combine. Add a squeeze of lemon or lime juice if you want. It's not necessary, but it does provide a pleasant flavor to the dish.
By all means, wasn't that simple? It seems like something that would take a lot longer to prepare if it had such a divine flavor, don't you think?
Rice should be served alongside the curry. Raise a glass of rosé that has been softly chilled to toast the joy of eating!
Include a protein in the dish, such as chicken, tofu, or shrimp. They should first be cooked in oil until they are done, after which they should be removed from the pan, and the rest of the recipe should be completed before they are added back in.
You may use potatoes, mushrooms, broccoli, pea pods, edamame, or any other vegetables that you already have on hand as a substitute.
Do you enjoy spicy curries? Either season the curry to taste with additional red pepper flakes or serve it with Sriracha sauce on the side.
Prepare the onion, cauliflower, zucchini, and sweet potatoes in advance and keep them in the refrigerator, compartmentalized and covered, in separate containers. To stop the sweet potatoes from becoming brown, cover them with water before putting them in the bowl. Before using, make sure to drain.
When you are ready to start cooking, combine the dry spices in a bowl or bag and put them away until then. First, wash the cilantro, and then check that you have all of the other required components.
Keep any leftover curry in a jar with a lid and place it in the refrigerator for up to three days. The texture of the sweet potatoes tends to become mushy after they have been frozen in this curry, and the coconut milk has a tendency to split slightly when it has been frozen.
To reheat, bring to a boil in a pot or simmer in a skillet until it is completely hot. Alternatively, you can heat it in the microwave in increments of 15 seconds while it is covered.
Do you have a lot of curries still in the fridge? Create a soup using noodles and curry. To make soup out of the curry, add vegetable broth to the curry in a saucepan. Bring to a simmer, then add a package of ramen noodles and constantly stir until the noodles are cooked through and tender. If you like, you can include a handful or two of spinach or any leafy green that is delicate to complete the tastiest vegetarian curry. Complement the dish with some crispy wonton strips.
Many curries are vegetarian recipes. Try adding some chickpeas, lentils, or crispy tofu for an extra dose of protein. I enjoy tofu that has been baked or fried in the air. Just before serving, stir it into the curry so that it is well distributed.
The only sources of fat in this vegetarian curry are healthy olive oil and coconut milk. The dish itself is vegetarian. You may make a curry healthier or with less fat by substituting light coconut milk for regular coconut milk in the recipe. There will be less creaminess to the curry. Try making it using Greek yogurt, cashew cream, or almond milk thickened with cornstarch instead of coconut milk if you don't have any on hand.
It's a good idea to lightly brown the spices in oil before continuing with your curry recipe, but if you do it for too long, the spices can take on an unpleasant bitter flavor. In most cases, two minutes is sufficient time for the delightful aroma of the spices to be released. As soon as you've finished toasting the spices, move on to the following step of the recipe and add those components. If you find that your curry has a bitter flavor, try adding some sugar and/or salt to it. In many cases, this will neutralize the astringent flavor. Add very little at a time—just a pinch at a time—and taste the mixture frequently. A few drops of fresh lime juice is still another treatment option.
If the curry you made is on the mild side and you want more heat, try tossing in a pinch or two of dried red pepper flakes. Both ground cayenne pepper and Sriracha sauce will add heat to the dish.