Easy Vegetable Curry. Quick and Easy Vegetable Curry Quick and Easy Vegetable Curry. Add sweet potato and cauliflower and season with salt and pepper. This easy vegetable curry is the best way to eat your veggies!

Creamy vegetable curry is a delicious, healthy and warming dinner recipe served with rice. Simple comfort food at its finest. Yes, this curry freezes very well. You can have Easy Vegetable Curry using 11 ingredients and 1 steps. Here is how you cook that.

Ingredients of Easy Vegetable Curry

You need of Carrot, halved and sliced.
You need of Red Bell Pepper, cut into squares.
Prepare of Zucchini, halved and sliced.
It's of Spring onions, finely sliced.
Prepare of Red onion, chopped.
Prepare of Ginger, finely chopped.
It's of minced garlic.
It's of yellow currypaste.
You need of garam masala.
It's of Peanutoil.
It's of Salt.

Allow the cooked curry to cool completely then transfer to freezer-safe containers or freezer bags. This easy vegetable curry is such a simple, flavorful, meatless dish that's even better than takeout and perfect for a chilly evening!. You'll love how adaptable it is and how quickly it comes together for a perfect, hearty, big-flavor dinner any night of the week! Place potatoes into a large pot or dutch oven and cover with well-salted water.

Easy Vegetable Curry step by step

Preheat a pan on high heat, add some peanutoil and fry the ginger and the garlic for about one minute. Add all the vegetables and cook them untill they are tender. Add the currypaste, garam masala and a bit of water. Let cook for about 5 minutes on medium heat. Season with some salt and serve it with some jasminrice. Enjoy!.

The vegetables I use in this recipe are tofu (taufu) puffs, long beans, cabbage, carrot, and eggplant. The choice varies considerably from one recipe to another. What I use are the common vegetables among the Malaysian Chinese to cook the curry. Half-fill a saucepan with cold water and add the potatoes and carrots. An easy veggie curry is just the thing for a midweek dinner.