Simple Vegetable Curry

175 Ratings
  • 5 32
  • 4 53
  • 3 62
  • 2 19
  • 1 9

This warmly spiced dish is quick and satisfying. Who knew vibrant flavor could be such a cinch? Try adding cubed extra-firm tofu or chicken breast along with the vegetables if you like.

Everyday Food, October 2010

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Read the full recipe after the video.

Recipe Summary test

prep:
20 mins
total:
30 mins
Servings:
4
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Ingredients

Directions

  • 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.

  • Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes. Serve curry over rice with cilantro.

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Reviews (10)

175 Ratings
  • 5 32
  • 4 53
  • 3 62
  • 2 19
  • 1 9
Martha Stewart Member
06/20/2019
This recipe was a good base but did not have a enough flavor. Once I read the ingredients I New there was too much water and replaced it all with veggie broth. I also doubled the curry paste added turmeric as well as ginger. In addition I threw in more veggies I had in my fridge: broccoli, bell pepper and carrots.
Martha Stewart Member
03/20/2018
This recipe was too bland. Since they did not suggest an amount of salt and pepper, I went low, but it needed 1 tsp salt with both the rice and the vegetables. You also need to add the onion to the oil before you add the mustard seed when making the rice, so the seeds do not splatter all over the stove. If we make it again, we will definitely double the curry paste.
Martha Stewart Member
03/20/2018
This recipe is a perfect base to improvise and tailor to your taste. I made three changes: 1) I used vegetable broth in place of water 2) I doubled or tripled the red curry paste...this gives more flavor 3) I added the cauliflower within the last 7 minutes to not overcook. Great recipe that allows you to riff on and suit to your own taste. I also made with carrots instead of sweet potatoes and added red peppers and it was delicious. Lots of vegetables could work with this!
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Martha Stewart Member
08/03/2013
This recipe is excellent. If you feel it bland add more curry paste and extra fresh cilantro. Do NOT skip the mustard seed. Lots of flavor & textures. DON'T overlook your cauliflower. It will ruin your dish.
Martha Stewart Member
02/10/2013
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!
Martha Stewart Member
09/28/2012
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.
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Martha Stewart Member
10/06/2011
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?
Martha Stewart Member
09/02/2011
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!
Martha Stewart Member
08/25/2011
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.
Martha Stewart Member
11/19/2010
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.
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