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5 from 1 vote

Vegetarian Curry

An amazingly flavorful vegetarian curry that reheats very well.
Prep Time10 minutes
Cook Time40 minutes
Servings: 4

Ingredients

Base

  • Olive Oil
  • 1 Onion Diced
  • 1 Optional - Hot Red Pepper (With seeds, I use Fresno) Minced
  • 6 clove Garlic Minced
  • 1 2" gnob Ginger Minced
  • 1 tbsp Curry Powder
  • 1 tbsp Tomato Paste
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp Garam Masala
  • 2 tsp Salt

Vegetables

  • 1 Large Eggplant Diced
  • 1 Large Sweet Potato Diced
  • 4-8 oz Green Beans Diced
  • 1.5 cup Vegetable Stock

Finishing

  • ½ cup coconut milk
  • ½ cup Optional - Cilantro chopped

Rice

  • 2.5 cup Basmati Rice
  • 3.75 cup Water

Instructions

  • Prepare all ingredients: base in one bowl and vegetables in another
  • Heat 2 tbspn of olive oil on medium heat
  • Add all base ingredients (onion, spices, tomato paste, garlic, hot pepper, ginger)
  • Sweat ingredients for 5 minutes, DON'T Brown
  • Add vegetables (eggplant, sweet potato, green beans) and cover pan, cook 10 mins stirring occasionally, if it starts to brown add more oil
  • At this point I turn on the rice, so wash the rice, add to rice cooker with water, and turn on the rice cooker
  • Add 1.5 cups of any stock (I use vegetable Stock)
  • Cover and put on low/medium for 10 minutes
  • Add coconut milk
  • Turn off heat and add cilantro
  • Serve with rice

Notes

I love this meal, behind the stir fry this is my second most made meal. I make it every week. Again it reheats amazingly well.
I usually have a piece of chicken or something with it as I love chicken.