If you think making vegetable curry is hard, it’s time for a paradigm shift.
A paradigm shift, in case you aren’t aware, is simply a change in your thinking or attitude towards something.
I used to think there were a lot of things I couldn’t do. Making pie crust terrified me – and not because of the saturated fat. I thought that I could never learn to make homemade bread, or pick out the right apples at the grocery store (yes, seriously).
In college I had some major paradigm shifts when I realized that I love science! Here chemistry had terrified me all my life; who would have known I would be tutoring the class?!
Anyway, back to the vegetable curry.
People tend to think that curry is difficult, exotic, or expensive. It’s none of those things. Well, maybe a little exotic. Time for a paradigm shift, my friends!
This meal is like the Hamburger Helper of the Far East. You can keep all of the ingredients on hand, all of the time, and make it on the spur of the moment. It seems easier already, doesn’t it?
We usually stick with just the vegetables, curry paste, and coconut milk, but you could do so much more. When we’re feeling fancy we add canned garbanzo beans or crispy tofu; sometimes we add sweet potatoes. Feel free to add water chestnuts, cilantro, bamboo shoots, whatever tickles your fancy.
Sometimes we put more of a Middle Eastern twist on it and use potatoes and peas. It’s totally the wrong curry past for that kind of curry, but it still tastes good and the authentic food police haven’t come for me yet.
If you are looking to put more plant-based meals on your menu (do you have one yet?), this is a great place to start. This vegetable curry is so creamy and hearty that you’ll never miss the meat. It also makes it incredibly easy to fill half your plate with non-starchy vegetables.
We love to serve this curry over peanut noodles, like a Thai version of spaghetti. The peanut noodles are incredibly easy to make too; look for that recipe in the future.
Special ingredients
A word on the curry paste: Start with about 1 tablespoon and taste the sauce after everything is cooked. If you’d like more spice and flavor, scoop some of the sauce into a small bowl and whisk in more curry paste. Stir the sauce back into the rest and taste it again.
I purchased the curry paste at an Oriental market in California, but you can usually find it near the soy sauce at most grocery stores.
Coconut milk is pretty common these days, so it’s not hard to find. The best price I’ve found is around $1.00-$1.50 per can.
If you had it in your mind that vegetable curry was hard to make, I hope you make a paradigm shift 😉
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- 1 Tablespoon Peanut or Canola Oil
- 1-2 Tablespoons Yellow Curry Paste
- 1 Can Coconut milk
- 40 Ounces Frozen Vegetables I like California Blend
- 2 Cans Garbanzo Beans Optional
- 2 Cups Sweet potatoes, diced Optional
- 1-2 Tablespoons Sugar To taste, if desired
Ingredients
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- Heat oil in large skillet over medium heat. Add curry paste and mix into oil.
- Stir coconut milk into pan, then add frozen vegetables and garbanzo beans (optional). If using sweet potatoes, add these before the vegetables and cook for about 8 minutes first.
- Cover pan and cook until frozen vegetables are cooked but not mushy, 10-15 minutes. Taste sauce and add sugar if desired.
- Serve over brown rice or peanut noodles.