Vegetable curry
Discover the rich, aromatic flavors of our Vegetable Curry recipe! Made with hearty pumpkin, sweet potatoes, and a creamy coconut milk base, this delicious blend is enhanced with ginger, garlic, and a touch of fish sauce. Perfect for a cozy, nutritious meal that’s easy to prepare and satisfies all your cravings in just one pot!
- 26 Mar 2025
- Cook time 35 min
- Prep time 15 min
- 6 Servings
- 10 Ingredients
Vegetable curry is a delicious and nutritious dish that combines the aromatic flavors of curry paste, the richness of coconut milk, and the sweetness of pumpkin and sweet potatoes. This recipe is perfect for a cozy meal and can easily be adapted to include your favorite vegetables.
Ingredients:
Instructions:
- Begin by finely chopping the onion and mincing the garlic.
- Grate the ginger root and dice the pumpkin and sweet potatoes into bite-sized pieces.
- Heat the olive oil in a large pot or skillet over medium heat.
- Add the chopped onion and sauté for about 5 minutes until soft and translucent.
- Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Add the curry paste to the pot and stir well to combine with the onions, garlic, and ginger.
- Cook for about another 1-2 minutes to allow the flavors to blend together.
- Pour in the coconut milk, fish sauce, and add the brown sugar.
- Stir well to ensure the curry paste is completely mixed into the liquid ingredients.
- Add the diced pumpkin and sweet potatoes to the pot.
- Stir to coat the vegetables with the curry mixture.
- Bring the curry to a gentle boil, then reduce the heat to a simmer.
- Cover the pot and let it simmer for about 20-25 minutes, or until the pumpkin and sweet potatoes are tender.
- Once the vegetables are cooked through, give the curry a final stir.
- Taste and season with additional fish sauce or salt if needed.
- Serve the vegetable curry hot, over cooked rice or with naan bread.
- Garnish with fresh cilantro leaves or a squeeze of lime juice for added freshness and flavor.
Tips:
- Prep Your Ingredients: Have all your ingredients chopped and measured before you start cooking to ensure a smooth cooking process.
- Adjust Spice Level: If you prefer a milder curry, use less curry paste. For a spicier version, add more curry paste or a pinch of chili flakes.
- Cook Vegetables Evenly: Make sure to cut the pumpkin and sweet potatoes into uniform pieces, so they cook evenly.
- Enhance Flavor: For an extra burst of flavor, add a squeeze of lime juice and a handful of fresh cilantro just before serving.
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
Enjoy your hearty and flavorful vegetable curry with a side of steamed rice or warm naan bread. This dish is not only satisfying but also packed with nutrients, making it a great choice for a wholesome meal. Feel free to get creative with additional vegetables and customize the recipe to suit your taste.
| Nutrition Facts | |
|---|---|
| Serving Size | 230 grams |
| Energy | |
| Calories 250kcal | 13% |
| Protein | |
| Protein 3.60g | 2% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 4.07g | 11% |
| Sugar 9g | 9% |
| Fat | |
| Fat 20g | 24% |
| Saturated 16g | 55% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 610ug | 68% |
| Choline 20mg | 4% |
| Vitamin B1 0.10mg | 9% |
| Vitamin B2 0.11mg | 8% |
| Vitamin B3 1.34mg | 8% |
| Vitamin B6 0.23mg | 13% |
| Vitamin B9 33ug | 9% |
| Vitamin B12 0.01ug | 0% |
| Vitamin C 11mg | 12% |
| Vitamin E 0.89mg | 6% |
| Vitamin K 1.76ug | 1% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.38mg | 42% |
| Iron, Fe 2.18mg | 20% |
| Magnesium, Mg 54mg | 13% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 650mg | 19% |
| Selenium, Se 6ug | 10% |
| Sodium, Na 240mg | 16% |
| Zinc, Zn 0.93mg | 8% |
| Water | |
| Water 170g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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