Quick Vegetable Curry

Name: Quick Vegetable Curry
Prep time: 46 min
Cook time: 46 min
Total time: 46 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 383 grams coconut milk; 439 grams garbanzo beans, drained and rinsed; 411 grams kidney beans, drained and rinsed; 408 grams chopped tomatoes with juice; 2 carrots, diced; 1 teaspoons chili powder, or more to taste; 118 milliliters frozen corn kernels; 1 teaspoons cumin; 1 teaspoons ground coriander; 1 teaspoons ground turmeric; 1 teaspoon mustard seed; 2 Tbsps olive oil; 1 large onion, finely sliced; 118 milliliters frozen green peas; 2 potatoes, peeled and diced; 6 Tbsps water

Quick Vegetable Curry might be just the main course you are searching for. This recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 411 calories, 13g of protein, and 22g of fat. This recipe serves 6. It is a good option if you're following a gluten free and vegan diet. A mixture of carrots, olive oil, potatoes, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Bring a large saucepan of lightly salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Place the potatoes and carrots in the boiling water, and cook until softened, 5 to 6 minutes.

Ingredients you will need

Potato

Carrot

Water

Add the peas and corn to the boiling water, and turn off the heat. Wait 1 minute, and drain the vegetables. Cover to keep warm.

Ingredients you will need

Vegetable

Water

Corn

Peas

Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook until the onions are transparent, 5 to 7 minutes.

Ingredients you will need

Olive Oil

Onion

Equipment you will use

Frying Pan

Combine the tomatoes, kidney beans, garbanzo beans, and water with the onions. Stir in the turmeric, chili powder, cumin, coriander, and mustard seed until blended. Season with salt to taste.

Ingredients you will need

Chickpeas

Chili Powder

Kidney Beans

Mustard Seeds

Coriander

Tomato

Turmeric

Onion

Cumin

Water

Salt

Add the potatoes, carrots, peas, and corn. Turn the heat to high, and cook the vegetables 5 to 10 minutes, stirring occasionally. Lower the heat to medium, and cook another 7 minutes.

Ingredients you will need

Vegetable

Potato

Carrot

Corn

Peas

Pour the coconut milk into the vegetable mixture. Stir and cook for just 3 minutes to prevent the milk from curdling or separating.

Ingredients you will need

Coconut Milk

Vegetable

Milk

Remove from the heat and serve.

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

383grams

coconut milk 439grams

garbanzo beans, drained and rinsed 411grams

kidney beans, drained and rinsed 408grams

chopped tomatoes with juice 2

carrots, diced 1teaspoons

chili powder, or more to taste 118milliliters

frozen corn kernels 1teaspoons

cumin 1teaspoons

ground coriander 1teaspoons

ground turmeric 1teaspoon

mustard seed 2Tbsps

olive oil 1large

onion, finely sliced 118milliliters

frozen green peas 2

potatoes, peeled and diced 6Tbsps

water

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Leth Steinagrund Gruner Veltliner. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 20 dollars per bottle.