Best Slightly Spicy Vegetable Curry Recipes

SPICY THAI PEANUT VEGETABLE CURRY

Spicy Thai Peanut Vegetable Curry image

This is an easy & healthy dish that you can TaylorMake to whatever you like - you can add just about any sliced vegetable to this dish. I made this version completely vegetarian (actually vegan) but it would be delicious with grilled shrimp, sliced chicken, or beef. Serve with brown rice, jasmine rice or any type of noodle. Rice Noodle, Mung Bean (which are gluten free), soba noodles, ramen (w/out the seasoning packet), I have even used regular pasta when I was in a pinch - use whatever you have on hand.

Provided by taylormademarket

Categories Lunch/Snacks

Time 17m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons grapeseed oil, divided
1 red bell pepper, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
1 green bell pepper, seeded and cut into strips
1 red onion, cut into strips
3 garlic cloves
2 tablespoons red curry paste
1 tablespoon peanut butter
12 ounces coconut milk
1 cup frozen green pea

Steps:

Heat a skillet over medium high heat, add 1 tsp oil, the peppers and onion, sauté for 3-4 minutes, just until slightly tender. Add the garlic and cook for 30 seconds. Transfer vegetables to a bowl and set aside.
Add 1 tsp of oil back to the same pan and add the red curry paste. Cook for 30 seconds and then add peanut butter and pour in the coconut milk, continue whisking.
Add the bowl of vegetables, frozen peas and lime juice back to the pan and stir. Cook 1 minute Done!

EASY SPICY VEGETABLE CURRY

Easy Spicy Vegetable Curry image

This is a variation of a recipe I got from the food columnist at the Fayetteville Flyer. She was bemoaning the fact that Fayetteville has no Indian restaurants and the ones within driving distance to the north were mediocre at best. I have not had any decent Indian food since moving here from Dallas. I have very fond memories of Indian food from our trips to London. London is a great food town! There was a Pakistani restaurant that opened in an old Pizza Hut here this year that did not last long. I have no idea if the food was good but can't help wondering if maybe they had called it Kashmiri or Himalayan cuisine it might have been more successful. And of course that whole abandoned Pizza Hut thing can be risky.

Provided by johnfordfw

Categories Curries

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
2 small onions, chopped
1 large red bell pepper, chopped
2 carrots, peeled and diced
2 medium potatoes, peeled and diced
1 1/2 cups cauliflower florets
1 cup green peas, thawed
3 garlic cloves, minced
2 jalapenos, minced
1 tablespoon ginger, minced
1 tablespoon all-purpose flour
1 teaspoon ground cumin
1 teaspoon ground coriander
3 tablespoons curry powder
1 cinnamon stick
1/2 teaspoon cayenne pepper
2 cups vegetable broth
1 (15 ounce) can coconut milk
cooked brown rice

Steps:

In a large skillet over medium high heat, heat the olive oil. Saute the onion, red pepper, carrots and jalapeno until beginning to soften. Add the garlic and ginger and cook for a minute or so until fragrant. Add the flour and spices and cook for a minute more. Then add the vegetable broth, coconut milk, potatoes and cauliflower and bring to a boil. Simmer for about 20 minutes until the potatoes are tender then add the green peas. Serve over rice and garnish with chopped cilantro and nuts.

SPICY VEGETABLE CURRY WITH COCONUT MILK

Spicy Vegetable Curry with Coconut Milk image

This spicy vegetable curry dish with coconut milk was amazing. Our family ate it with flour tortillas. They enjoyed dipping the flour tortilla in the sauce. This dish will definitely be one of our favorite meals. Serve over flour tortillas, rice, or pasta.

Provided by Yani Perez

Categories Main Dish Recipes Curries Vegetarian

Time 1h45m

Yield 6

Number Of Ingredients 16

Ingredients

2 medium potatoes, peeled and diced
2 tablespoons olive oil
1 medium onion, chopped
1 (15 ounce) can chickpeas, drained
1 (14.5 ounce) can diced tomatoes
1 cup broccoli florets
1 cup peas
4 teaspoons curry powder
1 tablespoon garlic powder
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon cayenne pepper
2 cups chopped kale, or to taste
1 (14 ounce) can coconut milk
1 teaspoon white sugar

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
Heat oil in a pot over medium heat. Saute onion in the hot oil until soft, about 5 minutes. Add potatoes, chickpeas, tomatoes, broccoli, and peas.
Mix curry powder, garlic powder, salt, cumin, ginger, and cayenne together in a small bowl and pour over vegetables. Cook and stir for 10 minutes. Add kale, coconut milk, and sugar. Cover and cook over medium heat for 30 minutes. Mix and continue to cook until sauce is desired thickness, about 20 minutes more.

Nutrition Facts : Calories 345.6 calories, Carbohydrate 37.3 g, Fat 19.7 g, Fiber 7.6 g, Protein 8.5 g, SaturatedFat 13.1 g, Sodium 1074.3 mg, Sugar 5.7 g

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