Vegetable Curry

5 from 5 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 448 kcal


  • 1 Chopped onion
  • 1 Chopped garlic
  • 1 Ginger chopped walnut-sized
  • 1 Paprika
  • 2 Carrots
  • 1 Zucchini
  • 5 Pc. Mushrooms
  • 1 teaspoon Red curry paste
  • 1 Can Coconut milk
  • Vegetable stock powder
  • Starch
  • Cashews
  • 2 tbsp Oil
  • Salt + pepper


  • Wash and prepare vegetables - quarter, peel and core the peppers, then cut into strips, peel the carrots and cut into sticks, quarter the zucchini and remove the soft inside, then cut into small slices, halve and slice the mushrooms.
  • Heat 1 tablespoons of oil in a pan, fry the onion, garlic and ginger, then add the vegetables one after the other and cook until al dente. Remove the vegetables from the pan and set aside.
  • Heat the rest of the oil and sweat the curry paste in it, deglaze with coconut milk and bring to the boil. Season the sauce with vegetable stock powder, salt and pepper. Add the vegetables and heat again.
  • I made rice as a side dish and sprinkled cashew nuts on the curry.


Serving: 100gCalories: 448kcalCarbohydrates: 0.5gProtein: 0.1gFat: 50.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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