Hot green vegetable curry

Experience the ultimate comfort food with our hot green vegetable curry recipe. Packed with flavorful eggplant, cauliflower, pumpkin, and green beans simmered in rich coconut milk and zesty curry paste, this dish boasts a perfect blend of heat, sweetness, and umami, highlighted by fresh basil leaves. Ideal for anyone craving a hearty, nutritious meal with a delightful Thai twist!

  • 12 Apr 2024
  • Cook time 6 min
  • Prep time 10 min
  • 4 Servings
  • 10 Ingredients

Hot green vegetable curry

Hot green vegetable curry is a flavorful and aromatic dish that combines a variety of fresh vegetables with rich coconut milk and fragrant curry paste. This vibrant and healthy recipe is perfect for those who enjoy a bit of spice and a lot of taste. It’s relatively easy to prepare and can be served with rice or bread to make a satisfying meal.

Ingredients:

1 tbsp peanut oil
16g
1/3 cup curry paste
72g
4 eggplant
1400g
1/4 cauliflower
250g
2 cups coconut milk
460g
2 cups pumpkin
240g
3/4 cup green beans
170g
1 tbsp fish sauce
16g
2 tsp brown sugar
6g
1 cup basil leaves
7g

Instructions:

1. Prep the Vegetables: Start by washing and chopping all your vegetables. Cut the eggplant into bite-sized pieces, the cauliflower into small florets, the pumpkin into small cubes, and trim and cut the green beans.
2. Heat the Oil: In a large pot or deep skillet, heat 1 tablespoon of peanut oil over medium heat.
3. Cook the Curry Paste: Once the oil is hot, add 1/3 cup of curry paste to the pot. Stir continuously for about 1-2 minutes, until the paste becomes fragrant.
4. Add the Eggplant: Add the chopped eggplant to the pot. Cook, stirring occasionally, for about 5 minutes, or until the eggplant begins to soften.
5. Add the Cauliflower and Pumpkin: Stir in the cauliflower florets and diced pumpkin. Cook for another 5 minutes, allowing the vegetables to begin cooking and coating them well with the curry paste.
6. Pour in the Coconut Milk: Add 2 cups of coconut milk to the pot. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer.
7. Add the Green Beans: After the curry starts to simmer, add the green beans. Stir to combine and let the curry continue to simmer for another 10-15 minutes, or until all the vegetables are tender.
8. Season the Curry: Stir in 1 tablespoon of fish sauce and 2 teaspoons of brown sugar. Adjust the seasoning to taste, adding more fish sauce or sugar if desired.
9. Add the Basil: Just before serving, stir in 1 cup of roughly torn basil leaves. Allow the basil to wilt slightly in the hot curry.
10. Serve: Serve your hot green vegetable curry over steamed rice or with your favorite type of bread. Enjoy!

Tips:

- Use a heavy-bottomed pot to ensure even cooking and to prevent the curry from burning.

- Pre-cut all vegetables to save time during the cooking process.

- Taste as you go and adjust the seasoning with more fish sauce or sugar as needed.

- For a vegetarian version, substitute the fish sauce with soy sauce or tamari.

- Garnish with fresh basil leaves just before serving for a burst of flavor and aroma.

- Serve the curry with steamed jasmine rice or naan bread to soak up the delicious sauce.

Hot green vegetable curry is a delightful dish that can be enjoyed by anyone who loves rich, spicy, and aromatic food. With its combination of healthy vegetables, creamy coconut milk, and flavorful curry paste, it is sure to become a favorite in your culinary repertoire. Follow these tips to perfect your curry-making skills and enjoy a wholesome, satisfying meal.

Nutrition Facts
Serving Size660 grams
Energy
Calories 440kcal18%
Protein
Protein 9g6%
Carbohydrates
Carbohydrates 40g11%
Fiber 16g42%
Sugar 22g22%
Fat
Fat 33g38%
Saturated 24g84%
Cholesterol 0.00mg-
Vitamins
Vitamin A 280ug31%
Choline 77mg13%
Vitamin B1 0.26mg22%
Vitamin B2 0.28mg22%
Vitamin B3 4.24mg27%
Vitamin B6 0.56mg33%
Vitamin B9 160ug39%
Vitamin B12 0.02ug1%
Vitamin C 50mg58%
Vitamin E 2.67mg18%
Vitamin K 50ug41%
Minerals
Calcium, Ca 100mg8%
Copper, Cu 0.73mg0%
Iron, Fe 3.97mg36%
Magnesium, Mg 130mg30%
Phosphorus, P 270mg22%
Potassium, K 1600mg47%
Selenium, Se 9ug17%
Sodium, Na 340mg23%
Zinc, Zn 1.82mg17%
Water
Water 560g-
* Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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