The Best Vegetarian Curry

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a flavorful and satisfying vegetarian dish? Look no further than this incredible recipe for the best vegetarian curry. Packed with aromatic spices, fresh vegetables, and a creamy coconut milk base, this curry is sure to impress even the most discerning palates. Whether you're a vegetarian or simply looking to incorporate more plant-based meals into your diet, this recipe is a must-try. Get ready to indulge in a medley of flavors that will leave you craving for more.

Keywords: vegetarian, curry, recipe, flavorful, coconut milk

The best vegetarian curry recipe details

The best vegetarian curry recipe, recipe Rating: 4.6
Number of votes:111

This is one of the best curries I have made. I like to serve this with fragrant white rice and a mango yogurt drink.
Ready in: 1 hour 10 mins

Ingredients

Serves: 4

• 2 tablespoon ground turmeric
• 2 tablespoons garam masala
• 1 tablespoon ground cumin
• 3 tablespoons tamarind paste
• 7 green chiles, seeded and thinly sliced
• 3 red chiles, seeded and thinly sliced
• 1 tablespoon butter
• 2 carrots, cut into 1 inch pieces
• 2 potatoes, cut into 1 inch cubes
• 1/4 large white pumpkin, peeled and cut into 1 inch cubes
• 1 eggplant, cut into 1 inch cubes
• 1 cup green beans
• 1/3 cup peas
• 2 tomatoes, diced
• 2 kaffir lime leaves, thinly sliced
• 2 bay leaves
• 6 cloves
• 2-3 cups of coconut cream, or to taste
• 1 1/2 cups vegetable broth, or as needed
• 1 tablespoon brown sugar, or to taste (optional)
• pinch of cayenne powder, or to taste (optional)

Preparation method

Prep: 30 mins | Cook: 40 mins

1. Combine the turmeric, garam masala, and cumin in a small bowl. Add the tamarind paste and mix well. Stir in the chiles and set aside.
2. Melt butter in a large pot over medium heat. Add the carrots, potatoes, pumpkin, eggplant, green beans, and peas; cook and stir for two minutes. Stir in the spice paste and cook for 3 minutes. Pour in the coconut milk and bring to a boil.
3. Stab the cloves into the bay leaves and add to the pot with the lime leaves and tomatoes. When the curry comes to a boil reduce the heat and simmer for 30 minutes. Stir occasionally, adding vegetable stock if the curry is too dry. Before serving remove the bay leaves and add the optional brown sugar and cayenne.