Back to Simple Vegetable Curry All Reviews for Simple Vegetable Curry - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 30 mins Servings: 4 med106010_1010_din_vegtable_curry.jpg
Ingredients Ingredient Checklist 1 tablespoon vegetable oil 2 teaspoons brown mustard seeds 1 medium yellow onion, diced small 1 cup long-grain white rice Coarse salt and ground pepper 1 tablespoon red curry paste 1 cup unsweetened coconut milk (from a 13.5-ounce can) 1 sweet potato (about 3/4 pound), peeled and cut into 1-inch pieces 1 small cauliflower, cut into florets 1 can (15.5 ounces) chickpeas, rinsed and drained Fresh cilantro, for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 30 mins Servings: 4 med106010_1010_din_vegtable_curry.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 30 mins Servings: 4
Recipe Summary
prep: 20 mins total: 30 mins
Servings: 4
prep: 20 mins
total: 30 mins
prep:
20 mins
total:
30 mins
Servings: 4
4
med106010_1010_din_vegtable_curry.jpg
med106010_1010_din_vegtable_curry.jpg
Ingredients
Ingredients
- 1 tablespoon vegetable oil 2 teaspoons brown mustard seeds 1 medium yellow onion, diced small 1 cup long-grain white rice Coarse salt and ground pepper 1 tablespoon red curry paste 1 cup unsweetened coconut milk (from a 13.5-ounce can) 1 sweet potato (about 3/4 pound), peeled and cut into 1-inch pieces 1 small cauliflower, cut into florets 1 can (15.5 ounces) chickpeas, rinsed and drained Fresh cilantro, for serving
Directions
In a medium saucepan, heat 1 teaspoon oil over medium-high. Add mustard seeds and half the onion and cook, stirring often, until onion is soft, 3 minutes. Add rice and stir to combine. Add 1 1/2 cups water, season with salt and pepper, and bring to a boil. Cover and reduce to a simmer; cook until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork before serving.
Meanwhile, in a large Dutch oven or heavy pot, heat 2 teaspoons oil over medium-high. Add remaining onion and cook, stirring often, until soft, 3 minutes. Add curry paste and stir until fragrant, about 1 minute. Stir in coconut milk and 1 cup water and bring to a boil. Add sweet potato and cauliflower and season with salt and pepper. Reduce heat to medium, cover, and simmer until vegetables are tender, 10 to 15 minutes.
Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes. Serve curry over rice with cilantro.
Reviews (10)
Add Rating & Review 175 Ratings 5 star values: 32 4 star values: 53 3 star values: 62 2 star values: 19 1 star values: 9
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Reviews (10)
Add Rating & Review 175 Ratings 5 star values: 32 4 star values: 53 3 star values: 62 2 star values: 19 1 star values: 9
Add Rating & Review
175 Ratings 5 star values: 32 4 star values: 53 3 star values: 62 2 star values: 19 1 star values: 9
175 Ratings 5 star values: 32 4 star values: 53 3 star values: 62 2 star values: 19 1 star values: 9
175 Ratings 5 star values: 32 4 star values: 53 3 star values: 62 2 star values: 19 1 star values: 9
5 star values: 32 4 star values: 53 3 star values: 62 2 star values: 19 1 star values: 9
Martha Stewart Member Rating: 3 stars 06/20/2019 This recipe was a good base but did not have a enough flavor. Once I read the ingredients I New there was too much water and replaced it all with veggie broth. I also doubled the curry paste added turmeric as well as ginger. In addition I threw in more veggies I had in my fridge: broccoli, bell pepper and carrots. Martha Stewart Member Rating: 3 stars 03/20/2018 This recipe was too bland. Since they did not suggest an amount of salt and pepper, I went low, but it needed 1 tsp salt with both the rice and the vegetables. You also need to add the onion to the oil before you add the mustard seed when making the rice, so the seeds do not splatter all over the stove. If we make it again, we will definitely double the curry paste. Martha Stewart Member Rating: 5 stars 03/20/2018 This recipe is a perfect base to improvise and tailor to your taste. I made three changes: 1) I used vegetable broth in place of water 2) I doubled or tripled the red curry paste...this gives more flavor 3) I added the cauliflower within the last 7 minutes to not overcook. Great recipe that allows you to riff on and suit to your own taste. I also made with carrots instead of sweet potatoes and added red peppers and it was delicious. Lots of vegetables could work with this! Martha Stewart Member Rating: Unrated 08/03/2013 This recipe is excellent. If you feel it bland add more curry paste and extra fresh cilantro. Do NOT skip the mustard seed. Lots of flavor & textures. DON'T overlook your cauliflower. It will ruin your dish. Martha Stewart Member Rating: Unrated 02/10/2013 Agree with some others that it's a bland recipe. This might actually be the first MS recipe I've tried that was just OK instead of good or great. To improve, we combined the rest of the coconut milk with 2 more tsp of curry paste, brought to a boil, and reduced heat to a simmer, then let simmer until reduced a bit in thickness. Added this to the curry and it was definitely better, though still very mild. I like LotsAcurlyHair's idea of adding ginger, that would be a fantastic lift to this dish! Martha Stewart Member Rating: Unrated 09/28/2012 I need to bring to your notice the way you cooked the rice was not proper, when you et it you will get raw mustard seeds in your mouth. Whenever you use mustard seeds, first heat up the iol then add your mustard seeds and wait for them to splutter , the pot can be coverd slightly so that they dont end up all over the kitchen, then you add the onions etc when the spluttering sound is over. thats how we cook at home. Martha Stewart Member Rating: Unrated 10/06/2011 Agreed KBChef. I also felt it was bland. Dader, thanks for the suggestion of substituting stock for water, will give that a try! Would ginger be an okay addition? Martha Stewart Member Rating: Unrated 09/02/2011 We ADORE this recipe! I am surprised that KBChef felt it bland. It can certainly be tweaked ( I love Dader's suggestion of hot mustard seeds-can't wait to try that!) but, if you have children or picky eaters who can't tolerate a lot of heat this is a perfect place to "start" as it is not too spicy. We try to exclude meat from our main dish a few times per week and this dish is rotated regularly-plenty of protein & very filling. Delicious! Martha Stewart Member Rating: Unrated 08/25/2011 I love this recipe as a jumping off point. If you like it spicy, try using 1 T. of hot curry powder and 1 T of garam masala for the red curry paste. Add chicken stock for the water. S&P to taste In the rice i use hot mustard seeds, and sometimes use chicken stock instead of water if i have it on hand. Everyone loves it. Martha Stewart Member Rating: Unrated 11/19/2010 I would not recommend this recipe if you are a lover of Indian food. There is not much taste to the recipe. It doesn't have enough spice and is quite bland.Martha Stewart Member
Rating: 3 stars 06/20/2019
This recipe was a good base but did not have a enough flavor. Once I read the ingredients I New there was too much water and replaced it all with veggie broth. I also doubled the curry paste added turmeric as well as ginger. In addition I threw in more veggies I had in my fridge: broccoli, bell pepper and carrots.
Rating: 3 stars
Rating: 3 stars 03/20/2018
This recipe was too bland. Since they did not suggest an amount of salt and pepper, I went low, but it needed 1 tsp salt with both the rice and the vegetables. You also need to add the onion to the oil before you add the mustard seed when making the rice, so the seeds do not splatter all over the stove. If we make it again, we will definitely double the curry paste.
Rating: 5 stars 03/20/2018
This recipe is a perfect base to improvise and tailor to your taste. I made three changes: 1) I used vegetable broth in place of water 2) I doubled or tripled the red curry paste…this gives more flavor 3) I added the cauliflower within the last 7 minutes to not overcook. Great recipe that allows you to riff on and suit to your own taste. I also made with carrots instead of sweet potatoes and added red peppers and it was delicious. Lots of vegetables could work with this!
Rating: 5 stars
Rating: Unrated 08/03/2013
This recipe is excellent. If you feel it bland add more curry paste and extra fresh cilantro. Do NOT skip the mustard seed. Lots of flavor & textures. DON’T overlook your cauliflower. It will ruin your dish.
Rating: Unrated
Rating: Unrated 02/10/2013
Agree with some others that it’s a bland recipe. This might actually be the first MS recipe I’ve tried that was just OK instead of good or great. To improve, we combined the rest of the coconut milk with 2 more tsp of curry paste, brought to a boil, and reduced heat to a simmer, then let simmer until reduced a bit in thickness. Added this to the curry and it was definitely better, though still very mild. I like LotsAcurlyHair’s idea of adding ginger, that would be a fantastic lift to this dish!
Rating: Unrated 09/28/2012
I need to bring to your notice the way you cooked the rice was not proper, when you et it you will get raw mustard seeds in your mouth. Whenever you use mustard seeds, first heat up the iol then add your mustard seeds and wait for them to splutter , the pot can be coverd slightly so that they dont end up all over the kitchen, then you add the onions etc when the spluttering sound is over. thats how we cook at home.
Rating: Unrated 10/06/2011
Agreed KBChef. I also felt it was bland. Dader, thanks for the suggestion of substituting stock for water, will give that a try! Would ginger be an okay addition?
Rating: Unrated 09/02/2011
We ADORE this recipe! I am surprised that KBChef felt it bland. It can certainly be tweaked ( I love Dader’s suggestion of hot mustard seeds-can’t wait to try that!) but, if you have children or picky eaters who can’t tolerate a lot of heat this is a perfect place to “start” as it is not too spicy. We try to exclude meat from our main dish a few times per week and this dish is rotated regularly-plenty of protein & very filling. Delicious!
Rating: Unrated 08/25/2011
I love this recipe as a jumping off point. If you like it spicy, try using 1 T. of hot curry powder and 1 T of garam masala for the red curry paste. Add chicken stock for the water. S&P to taste In the rice i use hot mustard seeds, and sometimes use chicken stock instead of water if i have it on hand. Everyone loves it.
Rating: Unrated 11/19/2010
I would not recommend this recipe if you are a lover of Indian food. There is not much taste to the recipe. It doesn’t have enough spice and is quite bland.
All Reviews for Simple Vegetable Curry
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Simple Vegetable Curry
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
