Are you looking for a quick and tasty dish that warms your heart? Look no further than Vegetable Curry with Coconut Milk! This creamy and colorful dish is perfect for those busy days or when you just want something comforting at home.
Why Make This Recipe
This Vegetable Curry is not only delicious but also packed with healthy veggies. It’s vegan-friendly, easy to prepare, and absolutely bursting with flavor. Plus, it’s a great way to use up any leftover vegetables you have in the fridge. This meal brings everyone together, making it an ideal choice for family dinners or cozy nights in.
How to Make Vegetable Curry with Coconut Milk
Ingredients
- 1 aubergine (200g), cut into cubes
- 1 zucchini (150g), cut into cubes
- 2 carrots (200g), cut into chunks
- 1 onion (150g), chopped
- 200ml coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon olive oil
- Salt and pepper to taste
Directions
- In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it’s soft.
- Throw in the eggplant, zucchini, and carrots. Cook for around 10 minutes, stirring regularly until the veggies start to get tender.
- Mix in the red curry paste, making sure to coat all the vegetables well.
- Pour in the coconut milk, then add salt and pepper to taste. Let it simmer for 15 to 20 minutes until the veggies are nice and tender.
- Serve hot over basmati rice or quinoa for a hearty meal!
How to Serve Vegetable Curry
This curry is perfect when paired with fluffy basmati rice or nutritious quinoa. You can also top it with fresh herbs like cilantro for a burst of freshness. Don’t forget some naan bread on the side for perfect dipping!
How to Store Vegetable Curry
If you have leftovers, let the curry cool completely before storing it. Place it in an airtight container and keep it in the fridge for up to 3 days. You can also freeze it for up to a month; just make sure to thaw it overnight in the fridge before reheating.
Tips to Make Vegetable Curry
- For added protein, toss in some chickpeas or tofu while cooking.
- Adjust the spice level by adding more or less curry paste as per your taste.
- Experiment with different veggies like bell peppers or spinach for more variety.
Variation
You can easily switch up the veggies or use different curry pastes to change the flavor. Try using green curry paste for a different taste or add sweet potatoes for a sweet twist!
FAQs
1. Can I make this curry ahead of time?
Yes, you can prepare it in advance and store it in the fridge. It’s great for meal prep!
2. Is this recipe gluten-free?
Yes, all the ingredients listed are gluten-free. Just ensure that you are using gluten-free sauces if you add any extras.
3. Can I use other types of milk instead of coconut milk?
You can substitute coconut milk with almond milk or cashew cream, but the flavor will change. Coconut milk gives a rich, creamy texture that’s hard to beat!
