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Vegetable Curry
This is the final post in my series using my yellow Curry Paste. This sauce has been so versatile. I even used it to make an aioli for my Indian Turkey Burger and as a dipping sauce for Indian Spiced Fries. This sauce is LEGIT for true Indian flavors and for this Vegetable Curry. I took liberties with my vegetables and through in the kitchen sink. Or let’s just say I was cleaning the vegetables out of my fridge.
Vegetable Curry
Vegetable Curry
When I make vegetarian dishes, I still want a hearty meal. I also want the recipe to have textural interest. I think this dish accomplished that by having the spinach, bell peppers, mushrooms and baby corn. I think the baby corn is so fun. I only see baby corn in Chinese dishes. At least I was in the same region of the world.
Vegetable Curry
As you know, I am also a big fan of cream sauces. I try, however, not to use heavy cream. I want to avoid the calories and the cholesterol. My go to substitute is coconut milk. Coconut milk is the typical ingredient used to make Indian and Thai recipes creamy. Eating dishes from these regions is probably where I learned to use coconut milk as a heavy cream substitute. I have mentioned in many posts that my kids love my Macaroni N Cheese and always request it when they come home (they are in college and beyond). My secret ingredient in this recipe is the coconut milk. It creates the perfect creaminess. It is the key in How to Make a Roux.
Vegetable Curry
The curry paste added to the skillet.
Yellow Curry Paste
The coconut milk added to the curry paste.
Yellow Curry & Coconut Milk
The vegetables added to the sauce, and then, mixed through.
Vegetables Added to Skillet
Vegetables Mixed In
The Vegetable Curry plated.
Vegetable Curry
- 1/4 cup yellow curry paste (link to recipe in post)
- 1 tablespoon safflower oil
- 8 ounces lite coconut milk
- 6 ounces fresh spinach
- 1/2 red bell pepper, rough chop
- 1/2 orange bell pepper, rough chop
- 6 ounces baby corn, drained
- 8 ounces white mushrooms, quartered
- Heat a skillet on medium heat and add the oil.
- Add the curry paste and cook for two minutes mixing well.
- Add in the coconut milk and cook for 2 minutes until fully incorporated.
- Next, add in all the vegetables and simmer for roughly 10 minutes.
- Mix well and serve with rice.
- Enjoy!
This curry sounds great! I love a good meat-free option and this ticks all the right boxes!
It is nice to have a vegetarian dish that is hearty.
Looks great!
Thx Mica.
This looks so good Peter and loving the golden yellow colour too;-)
Thx Camilla.
Looks delicious!
Thx Florian.
This looks super authentic Peter! Even your dishes! Love it.
Thx Karen. My wife found those dishes in a cabinet somewhere.
Certainly no boring veggies here! Love the idea of using curry. Sounds amazing!!
Thx Angela.
I am so nervous when it comes to cooking w/ curry. Just because I’m not all that familiar with Indian cuisine. I do love the sound of the flavors and I also love to have a meatless meal every now and then.
I used to feel the same way. It really is no different than following any recipe. You just need to have the right spices in the house.
Anything with curry is a good thing.
That is exactly right!
Your vegetable curry looks mighty good, Peter!
Thx so much Hadia.
I could use a bowl of this curry right about now! This looks delicious!
Thx Sam. There were some leftovers but they did not last long.
This is a very delicious looking curry. I have never tried putting baby corn in curry before. This is very scrumptious looking
I am not sure this dish traditionally has baby corn. We just like it.
This sounds delicious! I loooove vegetable curry and baby corn and coconut milk so this right here is the perfect meal for me! Like you I too choose to use coconut milk instead of heavy cream in recipe.s
Isn’t coconut milk great? It has such a good texture.
Wow – I am NOT a vegetarian and this looks phenomenal. I totally agree with you that vegetarian dishes need to feel filling and have great texture – and it looks like you definitely pulled that off here! I can’t wait to try this recipe, thanks for sharing!
We are not vegetarians either but try to eat healthy and balance our meat intake. My wife and family are from Detroit. We go up there a bit.
I love a good curry dish like this one! That yellow curry paste is genius!
The paste is so good an so versatile.