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Golden Vegetable Curry

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Vegetarian Curry

This Golden Vegetable Curry is my favourite winter comfort food, and I’ve been meaning to share it with you for a while since if appears on our dinner menu once a week. As much as I like trying new and interesting dishes on a regular basis when I find a favourite I become a bit obsessed and cook it over and over again. Especially since, in the depths of winter, this curries golden colour reminds me of the summer sunshine I’m missing.

Packed full of vegetables, hidden beneath a golden blanket, it’s warming and nutritious. It’s also versatile too. You can really use whatever vegetables you have on hand, however I like to use a mixture, for a bit of colour variety, so it almost looks like a golden rainbow. I also like to throw in a tin of chickpeas now and again, for some added protein.  You can even throw in some meat or fish if you like.

As with all curries, it’s also makes wonderful left overs.

Golden Vegetable Curry

4.67 from 3 votes
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Golden Vegetable Curry

Course Main Course
Cuisine Indian, vegetarian
Servings 6
Author Jennifer Schmidt

Ingredients

  • CURRY PASTE:
  • 2 tsp of coriander seeds
  • 2 tsp of cumin seeds
  • 6 cloves of garlic peeled
  • 1 onion peeled and roughly chopped
  • 2 tbsp of roughly chopped ginger
  • 2 red chillies tops removed and deseeded
  • 1 tbsp of ground turmeric
  • 2 tsp of salt
  • 2 tsp of sugar
  • CURRY:
  • 1 1/2 tbsp of olive oil
  • 1 large onion peeled and roughly chopped
  • 3 potatoes peeled and cubed
  • 4 carrots peeled and roughly chopped
  • 1 1/2 cups of button mushrooms trimmed and quartered
  • 400 ml tin of coconut milk
  • 1 red capsicum deseeded and roughly chopped
  • 2 dozen green beans trimmed and cut into thirds
  • 2 cups of baby spinach leaves

Instructions

  1. Begin by making the curry paste. Place all of the ingredients into a food processor and process until well combined.
  2. Place a large saucepan over a medium heat and add the olive oil and cook the curry paste for 5 minutes, until aromatic. Add the chopped onion, potatoes, mushrooms and carrots. Coat in the curry paste before adding the coconut milk. Reduce the heat to a medium low and simmer for 20 minutes, or until the potato is tender. Add the capsicum and simmer for further 5 minutes. Finally add the green beans and spinach leaves and cook for a few minutes so that the spinach wilts. Serve with steamed rice and pappadums.

Recipe Notes

Feel free to use whatever vegetables you desire. Also try adding chickpeas once the potato is tender.

 

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Comments

  1. I made this tonight — absolutely delicious! Rave reviews from this household. I used only two carrots but added a sweet potato, and substituted the mushrooms for vegetarian mock chicken. Rice and roti bread on the side — yum!

    Reply

    • I’m so glad you enjoyed it Ange. The sweet potato addition is a great idea. Thank you for taking the time to leave feedback. Have a wonderful Christmas 😀

      Reply

  9. This looks beautiful! I’m enjoying/suffering through intense summer heat and humidity right now, but I think it’s always the season for curry!

    Reply

  10. I should be reading this and thinking it’s totally unsuitable because it’s summer in the UK…but actually it’s been so cold and grey and rainy lately that some golden vegetable curry is exactly what I need to inject some warmth and sunshine into my life! Looks lovely.

    Reply

  12. I think curry is almost better the next day as leftovers. That extra time in the fridge does something amazing to the flavours!

    This looks like the perfect winter warmer. I’m the same with recipes. When I find a good thing I make over and over!

    Reply

  14. I was just talking to my son how much I want to eat curry right after we were done with dinner. I haven’t made one for a while and now I see your delicious pictures… drool. I just ate dinner but I can easily eat your bowl of curry and rice HAPPILY. Love this recipe! 😀

    Reply

  15. that looks amazing and i have little doubt that it tastes amazing.
    i am definitely going to make, i absolutely adore curries, i love the rice and all the accompaniments – yogurt, paddadums, chutney, lemons, etc.

    Reply

  19. I love making curries also, especially making the paste from scratch as it beats anything that you can buy in a jar. This looks so lovely and golden, and I love how you have served it with pappadums – my favourite!

    Reply

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