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.
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.
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.
The curry paste added to the skillet.
The coconut milk added to the curry paste.
The vegetables added to the sauce, and then, mixed through.
The Vegetable Curry plated.
- 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!
Nicole Neverman
This curry sounds great! I love a good meat-free option and this ticks all the right boxes!
Peter Block
It is nice to have a vegetarian dish that is hearty.
Mica
Looks great!
Peter Block
Thx Mica.
Camilla @FabFood4All
This looks so good Peter and loving the golden yellow colour too;-)
Peter Block
Thx Camilla.
Florian @ContentednessCooknig
Looks delicious!
Peter Block
Thx Florian.
Karen @ The Food Charlatan
This looks super authentic Peter! Even your dishes! Love it.
Peter Block
Thx Karen. My wife found those dishes in a cabinet somewhere.
Angela
Certainly no boring veggies here! Love the idea of using curry. Sounds amazing!!
Peter Block
Thx Angela.
christine
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.
Peter Block
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.
Patty Haxton Anderson
Anything with curry is a good thing.
Peter Block
That is exactly right!
Hadia
Your vegetable curry looks mighty good, Peter!
Peter Block
Thx so much Hadia.
Sam | Ahead of Thyme
I could use a bowl of this curry right about now! This looks delicious!
Peter Block
Thx Sam. There were some leftovers but they did not last long.
Healing Tomato
This is a very delicious looking curry. I have never tried putting baby corn in curry before. This is very scrumptious looking
Peter Block
I am not sure this dish traditionally has baby corn. We just like it.
Vicky @ Avocado Pesto
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
Peter Block
Isn’t coconut milk great? It has such a good texture.
Sarah - The Charming Detroiter
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!
Peter Block
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.
Allison
I love a good curry dish like this one! That yellow curry paste is genius!
Peter Block
The paste is so good an so versatile.