Quick and Easy Vegetable Curry
Use up leftover vegetables with this child-friendly vegetable curry. It's quick, easy and perfect for a mid-week family meal. With easy topping ideas for an extra tasty and fun meal the kids will love!
Use up leftover vegetables with this child-friendly vegetable curry. It's quick, easy and perfect for a mid-week family meal. With easy topping ideas for an extra tasty and fun meal the kids will love!
- Carbohydrate 47.7264819444445 g
- Cholesterol 0.6125 mg
- Fat 1.60411944444444 g
- Fiber 5.90312503695488 g
- Protein 3.65559722222222 g
- Saturated Fat 1.10602333333333 g
- Serving Size 1 1 people (204g)
- Sodium 56.2918055555556 mg
- Sugar 41.8233569074896 g
- Trans Fat 0.178977361111111 g
- Calories 207 calories
Step-by-step
- Prepare the vegetables: peel and roughly chop the onion, peel and roughly chop the sweet potato, wash and roughly chop the courgettes, de-seed and roughly chop the peppers, roughly chop the tomatoes, half or quarter the new potatoes into bite-sized chunks, peel and roughly chop the carrots.
- Heat the oil on a medium heat, in a large pan with a lid.
- Add all of the vegetables to the pan, then gently cook, stirring with a wooden spoon to coat all the vegetables in the oil.
- Pop the lid on and cook for 10 minutes, stirring occasionally, until the vegetables are starting to soften.
- Add the curry paste to the pan and cook for 1 minute until fragrant.
- Stir well to coat all of the vegetables, then add the coconut milk and stir again.
- Place the lid back on and cook for another 10 minutes or so until the vegetables are cooked through.
- Serve with rice and a variety of toppings of your choice.
My Go-To Midweek Meal: Quick and Easy Vegetable Curry
As a busy working mom, time is my most precious commodity. Dinnertime can often feel like a frantic dash to get something healthy and delicious on the table before everyone melts down. That's why I've developed a repertoire of quick and easy recipes, and this vegetable curry is definitely a top contender. It's flexible, adaptable, and always a hit with my family, even the pickiest eaters.
The beauty of this recipe lies in its simplicity. You can use whatever vegetables you have on hand – leftover roasted vegetables, odds and ends from the fridge, or a fresh haul from the farmers' market. I often find myself throwing in whatever needs using up, and it always turns out great. The mild curry paste lends a lovely warmth without being overpowering, making it perfect for even the youngest palates. And the best part? It's ready in under half an hour, leaving me with more time to connect with my family instead of being stuck in the kitchen.
What I love most about this recipe is its versatility. It’s the perfect blank canvas for creativity. On a weeknight, when I'm short on time, I keep it simple with plain cooked rice as a side. But when I have a little more time, or it's a special occasion, I like to experiment with different toppings. Toasted coconut flakes add a delightful crunch and subtle sweetness. A dollop of natural yogurt provides a cooling contrast to the warm spices. And for a bit of extra protein and texture, I sprinkle on some chopped cashew nuts. Dried fruit, like raisins or cranberries, adds a touch of sweetness and chewiness that the kids adore.
Beyond the practicalities, this curry has also become a symbol of connection in our family. Preparing it together, often with my daughter helping me chop the vegetables (with close supervision, of course!), has become a cherished part of our routine. It's a chance to connect, chat, and work together towards a delicious shared meal. It’s more than just dinner; it’s a moment of togetherness and calm amidst the whirlwind of our busy lives. And seeing the joy on my daughter’s face as she devours her plate, generously topped with her favorite additions, makes all the effort worthwhile.
The simple act of cooking this curry has become a soothing ritual for me, a moment to disconnect from the day’s stress and focus on something nourishing and comforting. The aroma of the warming spices fills our kitchen, creating a welcoming atmosphere that invites us all to gather around the table. And as we sit together, sharing stories and laughter, I realize that the most valuable ingredient in this recipe isn’t found in the spice rack; it's the love and connection we share.
So, next time you're looking for a quick, easy, and delicious meal that the whole family will love, give this vegetable curry a try. It's more than just a recipe; it's a way to bring people together, one delicious bite at a time. Experiment with different vegetables, toppings, and even curry pastes to find your perfect combination. The possibilities are endless!
Remember: Cooking should be enjoyable, not stressful. Embrace the imperfections, savor the moments, and most importantly, enjoy the delicious results!
Ingredients you might need:
- 1 red pepper
- 1 large onion
- 2 carrots
- Cooked rice
- 1 large sweet potato
- Dried fruit (raisins, cranberries)
- Coconut flakes
- 1 tin coconut milk
- 1 tbsp vegetable oil
- 2 courgettes (zucchini)
- 1 yellow pepper
- 4-6 tomatoes
- Handful of new potatoes
- 2 tbsp mild curry paste (korma recommended)
- Natural yogurt
- Roughly chopped cashew nuts
Tips and Variations:
- For a spicier curry, use a hotter curry paste.
- Add other vegetables, such as peas, beans, or spinach.
- Serve with naan bread or roti instead of rice.
- Garnish with fresh cilantro or coriander leaves.
