Vegetarian Curry

So I have a little confession to make.  This Vegetarian curry recipe calls for a little cheating!  I buy a jar of curry from my local grocery store and dress it up with a few more spices, and add some veggies to complete the meal.  While I have made several different curry dishes from scratch most call for some specific spices that can be difficult to find.  

Curry comes in many different forms but overall it’s a complex sauce with a mixture of spices and stewed meat and/or vegetables.  Most grocery stores will carry a few different kinds of jarred curry sauces, any of which will lend themselves to a dinner that’s ready in less than 30 minutes.  The jarred sauces will come from 2 main countries, India and Thailand.  Both countries are known to have amazing vegetarian dishes that Anthony Bourdain (RIP) even enjoyed.  

How to serve

The range of curries you can find in Asia is too vast for me to really discuss so I’ll only focus on the ones you are most likely to find in the grocery store.  

Indian Curries will be savory.  Most will have a tomato base and/or yogurt base.  You can look for sauces like Tikka Masala, Korma, Madras, or Jalfrezi.  It’s usually served over basmati rice or with naan (a delicious flatbread) to help soak up the sauce.  When I have time I like to make homemade naan using this recipe.  We make Tikka Masala most often adding any mixture of the following: chickpeas, carrots, green peas, onions, potatoes, or cauliflower. 

Thai Curries is a little sweeter and the base is usually a coconut milk.  You should be able to find red, yellow, and green sauces.  You can also find these in a paste form and follow the directions on the back to make your own Thai curry sauce.  Thai curry is usually served over a long grain rice.  I like to use jasmine.  We love to add any of the following veggies to these curries:  potatoes, carrots, onions, eggplant, or green bell pepper.

What the Husband thinks:

Each Monday I post meatless recipes that I’ve tried out on my husband, David. He rates them using the Missing the Meat rating system we came up with. 

4 stars missing the meat rating
Check out the Rating system:  http://muddymermaid.net/meatless-monday-recipes

Missing the Meat Rating 4 out of 5 stars!

This is definitely one of my favorite meatless dishes. The chickpeas are really filling and good. You can put a ton of vegetables in the sauce to stretch it out and to make it more filling. We often use potato, onion, bell pepper, and sometimes cauliflower.  It’s always great and very quick. This requires very little effort to make a really awesome meatless dinner. The naan is also very easy to make.  What I like to do after we make the naan is to spread some butter and herbs on it and heat it up in a cast-iron skillet to give it some color much like you see from naan that was cooked in a tandoori oven. I’d give this recipe four stars. When we have a veggie version I don’t miss the meat, but I can’t lie. I’d rather have some lamb with my Tikka masala or even chicken. This is great though.  I could eat it every week for the rest of my life and be happy.  

Quick and Easy Veggie Curry

Recipe by muddymermaidCourse: Meatless Monday’s, Weeknight dinnersCuisine: indian, Thai, vegetarian, veganDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes

This curry is so easy it’s practically cheating! Savory Indian or sweet coconut Thai curry with yummy veggies over rice. Maybe even try your hand at making homemade naan if you have time!

Ingredients

  • 1 jar of curry sauce

  • 1 tbsp neutral oil

  • 1 can chickpeas

  • ½ cup shredded carrots

  • ½ chopped yellow onion

  • 1tsp curry powder (optional)

  • 1 tsp garam masala (optional)

  • 1 cup Rice

Directions

  • Rinse your rice and cook according to the directions on the package, or use the finger method (if you know you know)
  • Heat the oil in a skillet over medium heat
  • Add the onions and cook until translucent
  • Add the rest of your veggies and cook until tender
  • Add the jarred sauce, stir, and cook for about 5-8 minutes until it’s bubbling and the veggies have finished cooking
  • usually just let the sauce simmer until the rice is ready

Notes

  • I only add curry and garam masala spices to Indian curries.  They are not needed in the Thai curry sauces.
  • Use any combination of veggies. 
  • Potatoes will take  a little longer.  I tend to chop them up pretty small to speed up the pace. 
  • I use my rice maker so I don’t have to watch the rice closely while I’m cooking and my sauce is usually done right when my rice is. 

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