Vegetable Curry

Name: Vegetable Curry
Total time: 40 min
Yield: 5 servings
Cuisine: Indonesian
Ingredients: 2 tbsp curry powder (, mild or hot (Note 1)); 1 tsp All Spice powder; 1 tsp nutmeg powder ((or 1/2 tsp freshly grated nutmeg)); 1 1/2 tsp smoked paprika ((sub with sweet or ordinary paprika)); 2 tsp dried thyme leaves ((or 3 tsp fresh thyme leaves)); 1 tsp cumin powder; 3/4 tsp cayenne pepper ((adjust to taste)); 1 tsp pepper ((white or black)); 3 tbsp cooking oil; 1 large onion (, diced (brown, white, yellow)); 1 large red chilli / cayenne pepper (, deseeded and finely sliced); 2 large garlic cloves (, minced); 1 large red capsicum / bell pepper * (, chopped into 1.7cm / 2/3" pieces (~1.5 cups)); 800 g / 28 oz canned crushed tomato; 2 cups (500 ml) vegetable or chicken broth; 1 zucchini (, diced (~1 cup) *); 2 cups sweet potato * (, 1.5cm / 3/5" cubes (~225g/7.5oz)); 2 cups cauliflower florets * (, small / medium (~180g/6oz)); 3/4 cup frozen peas *; 2 handfuls baby spinach (, optional (Note 2)); 1/2 cup finely chopped coriander/cilantro ((leaves and stems), plus more for garnish); Salt and pepper; Yoghurt ((plain or Greek)); Basmati rice; White rice

This packs a serious flavour punch and is loaded with vegetables! I used plenty of variety, but feel free to use less. Just substitute based on volume rather than weight (because vegetable weight/density differs), and adjust the chilli and cayenne pepper to control spiciness, as well as using either

⏱️ 40 min 🔪 Prep: 15 min 🔥 Cook: 25 min 📊 Medium ⭐ 5.0 (86) 👁️ 20 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

5 servings

2 tbsp curry powder (, mild or hot (Note 1))
1 tsp All Spice powder
1 tsp nutmeg powder ((or 1/2 tsp freshly grated nutmeg))
1 1/2 tsp smoked paprika ((sub with sweet or ordinary paprika))
2 tsp dried thyme leaves ((or 3 tsp fresh thyme leaves))
1 tsp cumin powder
3/4 tsp cayenne pepper ((adjust to taste))
1 tsp pepper ((white or black))
3 tbsp cooking oil
1 large onion (, diced (brown, white, yellow))
1 large red chilli / cayenne pepper (, deseeded and finely sliced)
2 large garlic cloves (, minced)
1 large red capsicum / bell pepper * (, chopped into 1.7cm / 2/3" pieces (~1.5 cups))
800 g / 28 oz canned crushed tomato
2 cups (500 ml) vegetable or chicken broth
1 zucchini (, diced (~1 cup) *)
2 cups sweet potato * (, 1.5cm / 3/5" cubes (~225g/7.5oz))
2 cups cauliflower florets * (, small / medium (~180g/6oz))
3/4 cup frozen peas *
2 handfuls baby spinach (, optional (Note 2))
1/2 cup finely chopped coriander/cilantro ((leaves and stems), plus more for garnish)
Salt and pepper
Yoghurt ((plain or Greek))
Basmati rice
White rice

Steps

Heat oil in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add cayenne and cook until onion is translucent.
Add Spice Mix and cook, stirring constantly, for 1 - 2 minutes until the spice is fragrant and wet. If too dry, add a tiny touch of water or oil.
Add capsicum and zucchini, cook for 1 minute.
Add tomato, broth, potato and cauliflower. Mix well, bring to simmer, cover, lower heat to medium.
Simmer for 15 minutes or until potato is pretty soft, then remove lid and simmer for another 10 minutes+ until sauce is slightly thickened and potato is soft.
Add peas, stir, cook for 2 minutes. Add coriander and spinach, stir until wilted.
Season to taste until salt and pepper. Serve over basmati rice or plain white rice. Garnish with yoghurt and more coriander.