- Dish type
- Main course
- Vegetable curry
A selection of ground and whole spices, and a hint of coconut, flavour the mixed vegetables in this contemporary curry, which is cooked in stages so that all the individual tastes remain distinct and delicious. Serve with boiled rice and naan bread or chapattis to make a substantial meal.
21 people made this
- 125 g (4½ oz) small pickling onions (unpeeled)
- 125 g (4½ oz) dried mung beans, soaked overnight, drained and rinsed
- 500 ml (17 fl oz) vegetable stock, preferably home-made
- 55 g (2 oz) creamed coconut, crumbled
- 1 tbsp finely chopped fresh root ginger
- 1 large garlic clove, crushed
- 1½ tbsp ground coriander
- 1 tbsp garam masala
- ½ tsp turmeric
- pinch of crushed dried chillies
- 3 tbsp sunflower oil
- 1 tsp coriander seeds, crushed
- 1 tsp cumin seeds
- 1 tsp brown mustard seeds
- 250 g (9 oz) carrots, diced
- 250 g (9 oz) parsnips, diced
- 250 g (9 oz) small new potatoes, halved
- 250 g (9 oz) cauliflower, cut into small florets
- 150 g (5½ oz) frozen peas
- 125 g (4½ oz) white cabbage, shredded
- salt and pepper
- chopped fresh coriander to garnish (optional)
MethodPrep:1hr ›Cook:20min ›Ready in:1hr20min
- Blanch the pickling onions in a large pan of boiling water for 3 minutes. Use a draining spoon to remove them from the pan. Drain well and set aside until cool enough to handle, then peel.
- Meanwhile, add the mung beans to the pan of boiling water and boil rapidly for 10 minutes, then reduce the heat and simmer for 20–25 minutes or until tender. Drain well and set aside.
- Bring the stock to the boil, add the creamed coconut and stir until it dissolves. Set aside.
- Using a pestle and mortar, pound the ginger and garlic to a paste. Stir in the ground coriander, garam masala, turmeric and chillies until well blended.
- Heat a large wok or heavy-based flameproof casserole over a high heat. Add 2 tbsp of the oil. When the oil is hot, add the coriander, cumin and mustard seeds. Fry, stirring constantly, for about 30 seconds or until the seeds give off their aroma and start to crackle. Use a draining spoon to transfer the seeds to kitchen paper on a plate.
- Add the remaining 1 tbsp of oil and the spice paste to the wok. Reduce the heat to moderate and stir-fry for about 1 minute. Stir in the carrots, parsnips, potatoes and 2 tbsp water, and stir-fry for a further 2 minutes.
- Pour in the coconut stock and bring to the boil, stirring. Reduce the heat to low, cover and simmer for 5 minutes. Add the cauliflower florets, peas and pickling onions. Cover and continue simmering for a further 5 minutes, stirring occasionally. Uncover and bring back to the boil, then boil for about 5 minutes or until most of the liquid has evaporated and all of the vegetables are just tender.
- Add the cabbage, mung beans and fried spice seeds, and stir-fry for just long enough to wilt the cabbage. Add seasoning to taste and serve immediately, sprinkled with chopped fresh coriander, if using.
Some more ideas
*Courgettes, vegetable marrow and mushrooms can be used instead of the parsnips, peas and cabbage. Peel, seed and chop 600 g (1 lb 5 oz) marrow; coarsely chop 450 g (1 lb) courgettes; and cut 250 g (9 oz) button mushrooms in half. Add to the wok with the cauliflower and pickling onions. *You can use hulled and split mung beans (called moong dal in India) rather than whole mung beans. The dal do not need to be soaked overnight, but will require 45–50 minutes cooking. Other alternatives are toovar dal and urad dal (a staple in the Punjab). Both of these split beans need to be simmered for about 1 hour to become tender.
*Coconut features in many traditional curries, often in generous proportions. It is high in saturated fat, so here only a small amount is used to contribute flavour and body to the sauce. *To preserve the vitamins under the skin of potatoes, just scrub them rather than peeling them before cooking. *All the water-soluble vitamins (B group and C) from the vegetables are retained in the curry sauce.
Each serving provides
A, C, E, folate, B1, B6, niacin, potassium, copper, iron
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Stir-fried vegetable curry recipe - Recipes
Some of the best recipes in the world come from food you find made by street vendors. Kottu Roti is that kind of a dish. It's made from a Sri Lankan roti called "Godhamba roti" that is chopped and basically stir fried with vegetables and meat. Godhamba roti is a very thin roti made of dough that is soaked in oil. I love godhoma roti because it's thin and crispy, but it does take time and effort to make them correctly. My mother showed me this recipe for making a fast kottu roti with store bought flour tortillas. Now that's my kind of recipe. fast and easy. You can eat this dish just as it is or with a curry. We made our version simply with egg, but you can also add chicken, beef, pork or seafood if you wish.
10-12 large flour tortillas
2-3 eggs beaten with salt and pepper to taste
1 medium onion sliced or chopped
10-20 curry leaves (optional)
1-2 pandan leaves (optional)
1 (1 inch) cinnamon stick
1 tsp cumin seeds
2-3 green chilies sliced
2 grated carrots
1 bunch of green onions sliced
1-2 cloves of garlic grated
1-2 inches of ginger grated
red chili flakes to taste
vegetables of choices: cabbage, mushrooms, peas, broccoli etc.
Note: I added some broccoli thinly julienne broccoli stems too
1/4 tsp of turmeric
salt to taste
butter or margarine as needed
In a large pan add 1 Tbs of butter/margerine and 1Tbs of canola oil. Once heated add curry leaves, cinnamon stick, cumin seeds and pandan leaves for 30 seconds. Then add chopped onion, garlic, ginger and green chilies. Fry for another 2 minutes.
Then add the grated carrots and other vegetables to cook. I added the broccoli stems and some cabbage (from a bag of store bought broccoli slaw). Fry with red chili flakes, turmeric, black pepper and salt to taste until vegetables are tender. Remove from pan until later.
Beat eggs with salt and pepper. Add to pan with more butter/oil. Cook to an almost scrabbled state then add the sliced tortillas and toss with the egg.
Note on cutting tortillas. You can cut them into 1 inch rectangular pieces or you can cut them into a finer strips. It's up to your preference. Toss the tortillas in a Tbs of canola oil after cutting to keep them from stick to each other. Add the cooked vegetable mixture with tortillas and egg. Stir fry them together well (add butter/margarine or oil as needed). You will have to work to separate the tortillas apart so they don't get all stuck together. After we cooked them, we turned off the stove and covered the pan to allow the tortillas to steam for 10 minutes inside the pan and soften more.
Finally Taste for seasoning before serving. You can add salt and chili flakes as needed. We did not make this very spicy since we were eating it with a meat curry. If you are eating this without a curry you can adjust the heat level to your taste.
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I followed the recipe and it didn't turn out well. It had a bitter taste from the ginger and was too salty from the soy sauce. I should have used less ginger, low sodium soy sauce and omitted the teaspoon of salt the recipe called for.
I always make these with the garlic roasted pork and sometimes finish with the apricot souflees with the creme anglaise from the same issue. To die for. LOVE this recipe. I omit the salt because of the soy and it is perfect. Sometimes I cook too many veggies and noodles and think I need a little more sauce, but with the pork, it's a true winner. Have made this meal many times for ourselves and to impress (for friends,clients, etc.) and it's a hit every time.
This recipe was far too salty for me. I think the soy sauce is plenty enough salt, and there is no need to add more. I even used low sodium chicken broth and added more sugar and curry to balance it out. I also used sake instead of the scotch as suggested. I added some lightly fried tofu and snow peas which made it more of a complete meal. Next time I think I will simply pour the sauce over the noodles instead of stir frying them in it.
Making this very regularly since ➖, serve with garlic roasted pork in the same article. Use regular vermicelli after the first time, rice noodles were too gloppy. A consistent hit!!
Very quick, easy and delicious!
This recipe has a lot of potential but I think the "curry powder" that I used was a little over powering. There are sooo many kinds of curry powder- we actually make our own and I think the recipe wouldvɾ been better with different seasonings. I'll make it again but with some other flavors.
I made one substitution - dry sherry for the scotch. We loved it. The rice noodles were a nice change of pace.
I used Rice cooking wine. Substituted tomato chicken boullion for the broth(with water, of course) used carrots onions cabbage and shitake mushrooms for the veggies. Added a scrambled egg after the curry, turned out real well!
This is a very flavorful dish and I make it regularly. It makes a filling vegetarian meal and has great flavor, but not so much that my kids won't eat it.
this is really good and rather simple to prepare. i would definately make this again. I served this with the chinese wings (dads wings) on this site.
I love garlic, ginger, etc. but hated this dish. The flavors were overpowering, particularly when combined with all the garlic in the barbecued pork that this dish accompanies. I am a very adventuresome cook, and have to say that this is one of the worst dishes I've ever made.
I make this all the time -- add any vegetables you like. It's a great dish to serve for vegetarians -- everyone loves it, and it's easy to make and clean-up after.
This was one of the best noodle dishes we have ever had. Absolutely fabulous. Tried a variety of vegetables and they all taste great. A definite keeper!
This dish is a good accompaniment to the Chinese Barbecue Pork with Garlic Sauce. I would make some minor modifications next time, though. For instance, the scotch added a weird flavour - Iɽ substitute sake or mirin next time.
Mixed the veg up a bit and it worked just as well. Very flavourfull, we have made it again and again.
This dish was fairly simple to make. Good weeknight supper.
The sauce and seasonings for this recipe are great. It work's well with a variety of vegetables, I used carrot, onion, red and green peppers as well as the scallion. The dish can become a one pot meal if you stir fry in a shredded boneless chicken breast after adding the curry.
This is a great recipe - I substitute Orange juice for the scotch and it works out great. I have made it several times with almost every vegetable (except potato).
This dish is delicious. Sometimes I like to cut back on the broccoli and add in some green cabbage, red bell pepper, and zucchini, all thinly sliced and steamed with the other veggies. In my book, it's really more of a 3-1/2 fork rating.
- 2 tablespoons light soy sauce
- 1 teaspoon ground ginger
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- ¼ cup cold water
- 3 tablespoons vegetable oil
- 4 green bell peppers, cut into matchsticks
- 4 carrots, cut into matchsticks
- 2 cups broccoli florets
- 8 mushrooms, sliced
Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.
Heat oil in a large skillet or wok over high heat cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes.
Toss vegetables with soy sauce mixture cook and stir for 1 minute. Gradually stir flour mixture into vegetables bring to a boil and cook until thickened, about 3 minutes.
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Thai Red Curry Tips
- The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic.
- Choose full-fat coconut milk for its richness (you won’t regret it!).
- Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.
- Readily available store-bought Thai red curry paste adds characteristic Thai flavor and, bonus, the Thai Kitchen brand is vegetarian. You can make your own if you’re so inclined, though.
- Feel free to change up the vegetables, as long as you slice them so they’re all pretty small and about the same size. You could try broccoli, cauliflower, mushrooms, diced butternut or sweet potato (which will probably require a longer cooking time), sliced zucchini and/or yellow squash.
Please let me know how this recipe turns out for you in the comments. I love to hear from you.
If you enjoy this hearty dinner recipe, be sure to check out my cookbook for more!
Thai Stir-Fried Vegetables With Garlic, Ginger, and Lime
Making a "simple stir-fry" isn't always all that simple if you can't get the stir-fry sauce to taste just right. But with this no-fail recipe for Thai stir-fried vegetables, the technique is a shoo-in mostly because the sauce is made up before beginning to fry the vegetables, allowing you to adjust the flavors to your liking. This can be made vegetarian/vegan by substituting soy sauce for the fish sauce.
This is quite a "saucy" stir-fry that is never dry and is terrific served over rice or noodles. Feel free to experiment with your own choice of vegetables, using whatever is fresh and available where you live.
Great as a side dish, you can turn it into a main course by adding tofu, wheat gluten, cashews, cooked shrimp, or slices of chicken as a protein source. Enjoy this dish with egg rolls or spring rolls on the side and sliced fruit for dessert.
Best of all it takes about 20 minutes from start to finish—perfect for gathering the family around the table for a weeknight meal. Things will go even faster if much of the slicing, dicing, and chopping is done the night before.
Easy Chicken and Vegetable Curry
This Easy Chicken and Vegetable Curry is creamy, delicious, and comes together in 30 minutes, making it a perfect busy weeknight go-to dish.
Thanks to the wonderful combination of spices from Frontier Co-op in their Curry Powder and Turmeric Twists Blends, whipping up a beautifully aromatic and rich curry is easier than ever. In this recipe, I used their Turmeric Twist Savory Blend, which is a robust blend of organic turmeric, onion, garlic, paprika and black pepper to infuse savory dishes. I love that I can add some of this along with the curry, garlic powder, and ginger powder and be done with it! Let it simmer for 20 minutes or so and you’ll have a warm bowl of chicken curry on the table in no time at all!
I hope you and your family enjoy this dish as much as my family and I did. My kids gobbled this up and thought it was absolutely delicious which makes me one happy Mom because just look at the ingredients in this dish! Clean, healthy, hearty, and wholesome. Perfect!
Side Note: You can really adapt this Easy Chicken and Vegetable Curry with whatever veggies and protein you want. This is just a great guide. You can even omit the meat and just keep it veggie for a meatless meal.
For another delicious curry recipe, try my Thai Red Curry Chicken Zoodle Soup!
Korean style curry fried rice with chicken
I’m going to introduce you to an easy, fast, and delicious lunchbox item today. It’s a one-bowl meal: stir-fried rice with chicken, seasoned with Korean curry powder. This is a dish I used to make for my children’s lunchboxes all the time, and they loved it. It’s perfect for lunchboxes because it still tastes good 5 to 6 hours after it’s made.
The last time I used Korean curry powder in a recipe my Indian viewers were surprised that I didn’t mix it myself. But that’s the package that Koreans use in many recipes such as curry rice, curry coated chicken, or today’s recipe curry fried rice. It’s convenient because it has all the spices and salt we need, a unique, savory taste, and an appetizing yellow color. You can find it in a Korean grocery store or online. But ever since I starting living outside of Korea, I’ve come and know and enjoy real Indian curry, too.
A tip for this recipe is to use fermented kimchi because it gives a sour flavor and crispy texture. And I also rinse it off because I want to get rid of the red kimchi seasoning so my curry fried rice remains a nice yellow.
- 1 pound chicken breast, cut into ½ inch cubes
- 2 garlic cloves, minced
- about 2 tablespoons freshly squeezed lemon
- ¼ teaspoon kosher salt
- a pinch of ground black pepper
- 3 tablespoons vegetable oil
- ½ of medium size onion (½ cup), chopped
- 8 ounces fermented kimchi, rinsed, squeezed, and chopped.
- ¼ cup peeled and chopped carrot
- 1 green bell pepper, cored and chopped
- ¼ cup Korean curry powder
- 2 bowls of cooked rice (about 3 cups)
- 2 over-easy eggs (optional)
- Combine the chicken, garlic, lemon juice, salt, and pepper in a bowl and mix it well with a wooden spoon.
Make stir fry:
- Heat up a large frying pan over medium hight heat.
- Add the vegetable oil and onion and stir for about 1 to 2 minutes until the onion turns light brown.
- Stir in the chicken and cook for about 3 minutes, until the chicken is no longer pink.
- Add kimchi, carrot, and green bell pepper. Stir for 2 to 3 minutes until the chicken is fully cooked.
- Add 2 bowls of rice (3 cups’ worth), stir it in and mix all together with the wooden spoon. Stir in the curry powder until everything is a well mixed, even yellow color with no rice lumps.
- Remove from the heat. Transfer to 2 plates and top with an over-easy eggs on each (if you use). Or pack it in a lunchbox. It will still be delicious even hours later.
This bindi masala recipe was a real hit at my house!
One of the best things about writing this blog is all of the great chefs I have met either online or in person. About a month ago I was contacted on Twitter by Chef Kiran Verma who owns and runs Kiran’s, a very popular Indian restaurant in Houston Texas. She very kindly offered to send me the recipes of some of the most popular dishes at her restaurant.
Following is her Bhindi masala recipe. I’ve never been all that crazy about okra but decided I had to give this one a go.
I drove down to our local Indian market on purchase the freshest okra I could find. The resulting dish was fantastic!
Whether you are an okra fan or not, you’ve simply got to give this dish a go.
By the way, if you ever get to Houston, you might like to try out Kiran’s. I’m sure going to.