Vegetable Curry
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
Foto: RecipeTin Eats
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
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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (24% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| curry powder | 2 tbsp | Rp 8.000/100g | Rp 2.400 |
| All Spice powder | 1 tsp | Rp 8.000/100g | Rp 400 |
| nutmeg powder | 1 tsp | Rp 8.000/100g | Rp 400 |
| smoked paprika | 0.5 tsp | Rp 40.000/kg | Rp 100 |
| dried thyme leaves | 2 tsp | - | - |
| cumin powder | 1 tsp | Rp 70.000/kg | Rp 350 |
| cayenne pepper | 0.75 tsp | - | - |
| pepper | 1 tsp | - | - |
| cooking oil | 3 tbsp | - | - |
| large onion | 1 | - | - |
| large red chilli / cayenne pepper | 1 | - | - |
| large garlic cloves | 2 | - | - |
| large red capsicum / bell pepper * | 1 | - | - |
| / 28 oz canned crushed tomato | 800 g | Rp 12.000/kg | Rp 9.600 |
| 2 cups | - | - | |
| zucchini | 1 | - | - |
| sweet potato * | 2 cups | - | - |
| cauliflower florets * | 2 cups | - | - |
| frozen peas * | 0.75 cup | - | - |
| handfuls baby spinach | 2 | - | - |
| finely chopped coriander/cilantro | 0.5 cup | - | - |
| Salt and pepper | - | - | - |
| Yoghurt | - | - | - |
| Basmati rice | - | - | - |
| White rice | - | - | - |
*Estimated market prices, may vary by region
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