Simple Vegetable Curry
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Simple Vegetable Curry
Everyday Food editor Sarah Carey cooks up a flavorful vegan curry and shows you a way to spice up some rice to go with it.
- Prep Time 20 minutes
- Total Time 30 minutes
- Yield Serves 4
Ingredients
- 1 tablespoon vegetable oil
- 2 teaspoons brown mustard seeds
- 1 medium yellow onion, diced small
- 1 cup long-grain white rice
- coarse salt and ground pepper
- 1 tablespoon red curry paste
- 1 cup unsweetened coconut milk (from a 13.5-ounce can)
- 1 sweet potato (about 3/4 pound), peeled and cut into 1-inch pieces
- 1 small cauliflower, cut into florets
- 1 can (15.5 ounces) chickpeas, rinsed and drained
- fresh cilantro, for serving
Directions
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In a medium saucepan, heat 1 teaspoon oil over medium-high. Add mustard seeds and half the onion and cook, stirring often, until onion is soft, 3 minutes. Add rice and stir to combine. Add 1 1/2 cups water, season with salt and pepper, and bring to a boil. Cover and reduce to a simmer; cook until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork before serving.
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Meanwhile, in a large Dutch oven or heavy pot, heat 2 teaspoons oil over medium-high. Add remaining onion and cook, stirring often, until soft, 3 minutes. Add curry paste and stir until fragrant, about 1 minute. Stir in coconut milk and 1 cup water and bring to a boil. Add sweet potato and cauliflower and season with salt and pepper. Reduce heat to medium, cover, and simmer until vegetables are tender, 10 to 15 minutes.
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Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes. Serve curry over rice with cilantro.
Agree with some others that it's a bland recipe. This might actually be the first MS recipe I've tried that was just OK instead of good or great. To improve, we combined the rest of the coconut milk with 2 more tsp of curry paste, brought to a boil, and reduced heat to a simmer, then let simmer until reduced a bit in thickness. Added this to the curry and it was definitely better, though still very mild. I like LotsAcurlyHair's idea of adding ginger, that would be a fantastic lift to this dish!
I need to bring to your notice the way you cooked the rice was not proper, when you et it you will get raw mustard seeds in your mouth. Whenever you use mustard seeds, first heat up the iol then add your mustard seeds and wait for them to splutter , the pot can be coverd slightly so that they dont end up all over the kitchen, then you add the onions etc when the spluttering sound is over. thats how we cook at home.
Agreed KBChef. I also felt it was bland. Dader, thanks for the suggestion of substituting stock for water, will give that a try! Would ginger be an okay addition?
We ADORE this recipe! I am surprised that KBChef felt it bland. It can certainly be tweaked ( I love Dader's suggestion of hot mustard seeds-can't wait to try that!) but, if you have children or picky eaters who can't tolerate a lot of heat this is a perfect place to "start" as it is not too spicy. We try to exclude meat from our main dish a few times per week and this dish is rotated regularly-plenty of protein & very filling. Delicious!
I love this recipe as a jumping off point. If you like it spicy, try using 1 T. of hot curry powder and 1 T of garam masala for the red curry paste.
Add chicken stock for the water. S&P to taste
In the rice i use hot mustard seeds, and sometimes use chicken stock instead of water if i have it on hand.
Everyone loves it.
I would not recommend this recipe if you are a lover of Indian food. There is not much taste to the recipe. It doesn't have enough spice and is quite bland.