Spicy Vegetable Curry
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One of my very favorite meals. This spicy vegetable curry is fantastic on its own OR served over brown rice. My husband loves it with grilled chicken, too! This recipe freezes beautifully, so go ahead and make extra!
Spicy Vegetable Curry Recipe
Spicy Vegetable Curry is a delicious and satisfying meal on it's own, or throw it over rice or some grilled chicken!
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Ingredients
- 15 ounces coconut milk about 1 can
- 30 ounces chicken or vegetable stock
- 1 zucchini chopped
- 1 bell pepper chopped
- 1 yellow squash chopped
- 15 ounce can of diced tomatoes drained
- 1 small yellow onion chopped
- 1/2 eggplant chopped
- 4 tablespoons of curry powder I use Blue Mountain Jamaican Curry Powder
- 1/2 tablespoon olive oil
- salt and pepper
- 3 cloves garlic chopped
- 1 cup chopped mushrooms
Instructions
- Place chopped vegetables (but NOT tomatoes) into a covered casserole or
- roasting pan, toss with olive oil and sprinkle lightly with salt and
- pepper.
- Roast vegetables, covered, at 350 degrees for 45 minutes.
- Add stock, coconut milk, curry powder and tomatoes. Stir well and return to oven (covered) for forty-five minutes.
- Enjoy!
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.
Nutrition
Calories: 188kcal
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Other Awesome Curry Recipes
- Pumpkin Curry Soup Recipe
- Sweet Potato Curry Soup Recipe
- Ground Beef Curry Stroganoff
- Curry Mustard Sauce Recipe
- See all our recipes made with curry!
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Spicy Vegetable Curry Ingredients:
- 15 ounces coconut milk (about 1 can)
- 30 ounces chicken (or vegetable) stock
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 1 yellow squash, chopped
- 15 ounce can of diced tomatoes, drained
- 1 small yellow onion, chopped
- 1/2 eggplant, chopped
- 4 tablespoons of curry powder (I use Blue Mountain Jamaican Curry Powder)
- 1/2 tablespoon olive oil
- salt and pepper
- 3 cloves garlic, chopped
- 1 cup chopped mushrooms
Spicy Vegetable Curry Directions:
- Place chopped vegetables (but NOT tomatoes) into a covered casserole or
roasting pan, toss with olive oil and sprinkle lightly with salt and
pepper. - Roast vegetables, covered, at 350 degrees for 45 minutes.
- Add stock, coconut milk, curry powder and tomatoes. Stir well and return to oven (covered) for forty-five minutes.
- Enjoy!
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This sounds like a delicious way to enjoy veggies.
April, I am going to make this tomorrow as my first curry experiment went well today! Coconut Chicken Curry in the crockpot with no pre-cooking – <3 'd it.
I've got to give this one a try–I accidentally bought a can of coconut milk (thought I was buying cream of coconut) and have been wondering what to use it for. Looks delicious!