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–+ servings

Vegetable Curry

Flavorful, spicy, hearty, filling, and healthy. (which of those don't belong here)
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People

Ingredients
  

  • 2-3 tbsp Thai Red Curry paste Yeah, store bought
  • 1 small eggplant diced to 1/2"
  • 1 medium Sweet Onion Peeled, diced
  • 8 oz Mixed Mushrooms or Button Washed, dice to 1/2"
  • 4 oz Carrots Washed, dice to 1/2"
  • 1 ea Cauliflower Small, washed, chopped into florets
  • 1 cup Frozen Peas
  • 1 tbsp Vegetable oil
  • 1 tbsp Minced Garlic
  • 6 ea Red Finger Chili Peppers These are HOT!.. Adjust to taste, Wash and Dice
  • 1 can Coconut Milk
  • 1 inch ginger root Peeled / Grated
  • 1 ea Bell Pepper Wash, diced 1/2, strip rest to 1/4" x 2" strips
  • 1 tbsp Dark Soy Sauce Good Stuff

Instructions
 

Vegetables

  • In a large skillet over medium high heat, add oil, mushrooms, onions. Saute until onions are translucent, and mushrooms are taking color, ~5-6 minutes
  • Add Eggplant, Peppers and Cauliflower, saute until tender, ~5-6 minutes
  • Add peas and sauce and stir to combine / heat through ~2 min

Curry Sauce

  • In a medium skillet over medium high heat, add curry paste and saute until the oil start to separate
  • Add minced garlic, ginger root and saute until fragrant, ~ 60-90 sec
  • Shake coconut milk, and add to curry paste mixture, along with Soy Sauce, simmer to thicken, ~3-5 minutes

Notes

I serve this with basmati rice, passing additional hot peppers, Soy Sauce, Sambal, and yogurt.
 
Note this does come together quickly, so have everything prepped and ready
Tried this recipe?Let us know how it was!