Quick Curried Vegetables Recipe

Name: Quick Curried Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp. canola oil; 1 large onion, chopped (about 1 1/2 cups); 1 13.5-oz. can reduced-fat coconut milk; 1 cup low-sodium vegetable broth; 3 Tbs. tomato paste; 3 Tbs. mild curry powder3 Tbs. mild curry powder; 3 medium-sized red-skinned potatoes (about 1 lb.), scrubbed and cut into 1-inch chunks; 1 9-oz. pkg. frozen cut green beans; 1 small cauliflower, cut into small florets (about 4 cups); 1/2 cup frozen green peas; 1/4 cup chopped cilantro; 1 to 2 Tbs. fresh lime juice

Servings: persons

2 tsp. canola oil
1 large onion, chopped (about 1 1/2 cups)
1 13.5-oz. can reduced-fat coconut milk
1 cup low-sodium vegetable broth
3 Tbs. tomato paste
3 Tbs. mild curry powder3 Tbs. mild curry powder
3 medium-sized red-skinned potatoes (about 1 lb.), scrubbed and cut into 1-inch chunks
1 9-oz. pkg. frozen cut green beans
1 small cauliflower, cut into small florets (about 4 cups)
1/2 cup frozen green peas
1/4 cup chopped cilantro
1 to 2 Tbs. fresh lime juice

1
Heat oil in large saucepan over medium-high heat.
2
Add onion, and cook 5 minutes, or until lightly browned, stirring frequently.
3
Add coconut milk and broth.
4
Whisk in tomato paste and curry powder.
5
Bring to a boil.
6
Add potatoes, reduce heat to medium, cover and cook 15 minutes, or until potatoes are still firm but almost done.
7
Stir in green beans and cauliflower.
8
Cover, and cook 5 minutes more, or until vegetables are tender.
9
Remove from heat.
10
Stir in peas, cilantro and lime juice.
11
Season to taste with salt and pepper.
12
Serve with basmati brown rice, if desired.

169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tsp. canola oil, 1 large onion, chopped (about 1 1/2 cups), 1 13.5-oz. can reduced-fat coconut milk, 1 cup low-sodium vegetable broth, and more.

Yes, Quick Curried Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quick Curried Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions