This weeknight family dinner, Vegetable Curry, is one of our go to recipes. It has become a weekly and sometimes daily occurrence in our house. I use this recipe to clean out the last remaining vegetables from the week prior. It is a lunch or dinner that can come together relatively easily. I love the flexibility of this recipe. You can use whatever vegetables you have in your house or consider using your child’s favorite vegetables (our kids love anything with carrots and sweet potatoes). A special note, be sure to put the vegetables that take longer to cook into your pot first. The way the vegetables soak up all the golden yellow curry flavor is the magic that makes this so delicious and rich.
Our weekday vegetable curry is filled with disease fighting, anti-inflammatory spices and is a great way to infuse spices into your family routine.
Chopping and rinsing the vegetables is the most time consuming part of pulling this together and then the rest is smooth sailing. You can chop the vegetables the night before and then come home to prepare a quick easy weeknight dinner.
I hope your family enjoys this curry and remember it takes time for children to adjust to new flavors. Do not give up to easily! Research confirms it takes 10-20 tries before children love new foods and new flavors. It is all about exposure and repetition.
For best results seek out a great quality curry powder. Here are a few more of my favorite curry recipes I also can’t wait to try this quick easy coconut curry recipe. See more of our dinner favorites.
- 1 - 14 oz can of all fat coconut milk (BPA free)
- 2-3 teaspoons of curry powder
- ½ teaspoon of ginger powder
- ½ teaspoon of sea salt
- 1 red or yellow onion diced
- 2 garlic cloves minced
- ½ cup of water
- 2.5 cups of 2-4 fresh vegetables (potatoes, broccoli, cauliflower, green beans, broccoli rabe, cabbage, carrots or whatever you want to clean out of the fridge)
- additional curry powder and salt to season to desired taste
- ½ cup raw cashews (or sliced toasted almonds, drained and rinsed chickpeas or protein of choice)
- handful of cilantro chopped (optional)
- Pour ½ of the coconut milk into a cast iron pot or skillet and turn heat to medium heat. Whisk in the curry powder, ginger, salt, and sea salt. Continue to whisk over medium heat until smooth.
- Add in chopped onion and minced garlic and cook for 1-2 minutes while continue to occasionally stir to allow onions to soften. Add in remaining coconut milk and ½ cup of water. Stir to mix well and allow liquid to cook down for a couple of minutes stirring a few times.
- Add firm, fibrous vegetables and stir. It is important to cook the firmer vegetables first to allow all vegetables to all cook evenly. For example, potatoes or green beans might be added first. Once adding vegetables, cover the pot with lid and allow them to simmer for 2-4 minutes until you have almost reached your desired tenderness stirring occasionally. Add in softer vegetables. Stir and cover the pot again with the lid. Cook for an additional 1-3 minutes until all vegetables reach desired tenderness stirring occasionally.
- Taste and season with additional curry or salt if necessary. Turn off the heat and add in your protein (cashews, almonds, or chickpeas). Stir gently to mix evenly. Serve with cilantro garnish.
- You can also serve over rice or quinoa.
Vegetable ideas for this recipe:
White potatoes, cauliflower, broccoli and cabbage (cook potatoes first, then add broccoli and cauliflower, and add cabbage later).
Sweet potatoes, carrots, kale (cook sweet potatoes and carrots first, and then add kale later)