This Easy Vegetable Curry is the perfect weeknight 30 minute meal. Make it vegetarian or throw in some chicken to add some extra protein. This dish stands on it’s own, but also goes well with basmati rice or quinoa. Enjoy!
Easy Vegetable Curry
Prep time
Cook time
Total time
Author: Chef Eli
Recipe type: Dinner
Cuisine: Asian
Ingredients
- 2 tbsp olive oil
- 1 medium white onion, diced
- 2 cloves garlic minced
- 2 medium zucchini, sliced into ½-inch thick chunks
- 2 cups string beans, sliced into 1-inch pieces
- 2 cups carrots, sliced into coins
- 2 cups frozen peas
- ¼ cup cooking white wine
- 1 can coconut cream
- 1 can light coconut milk
- 2 tbsp turmeric
- 1 tsp coriander
- 1 tsp cumin
- 2 vegetarian boullion cubes
- 2 tsp red chili flakes
- salt to taste
- a handful of fresh cilantro sprigs for garnish
Instructions
- Sauté onions on medium-high heat in pan with olive oil until translucent. Add garlic, zucchini, string beans, and carrots and sauté for five minutes.
- Add cooking wine, peas, coconut milk and cream, turmeric, coriander, cumin, bullion cubes, and chili flakes. Add salt to taste. Simmer for approximately ten minutes or until vegetables have softened.
- Garnish with cilantro and enjoy!
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It sounds like a great vegetarian meal!!