Vegetable Curry Recipe

Name: Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 dried chilies, about 4 inches long and 1 to 1 1/2 inches wide; 2 medium-size zucchini; 2 medium-size eggplant; 5 Italian peppers; 1/2 pound snow peas; 1 stalk lemon grass; 5 shallots, peeled; 6 cloves garlic, peeled; 1/2 ounce galangal (a type of ginger, available in Asian markets), peeled and sliced; 6 keffir lime leaves; Pinch turmeric; 3/4 cup water; 20 ounces coconut milk; 3 tablespoons sugar; 1 tablespoon Asian fish sauce; 1 tablespoon canola oil

Servings: persons

4 dried chilies, about 4 inches long and 1 to 1 1/2 inches wide
2 medium-size zucchini
2 medium-size eggplant
5 Italian peppers
1/2 pound snow peas
1 stalk lemon grass
5 shallots, peeled
6 cloves garlic, peeled
1/2 ounce galangal (a type of ginger, available in Asian markets), peeled and sliced
6 keffir lime leaves
Pinch turmeric
3/4 cup water
20 ounces coconut milk
3 tablespoons sugar
1 tablespoon Asian fish sauce
1 tablespoon canola oil

1
Remove the tops and seeds from the chilies.
2
Soak in lukewarm water for 20 minutes.
3
Remove veins.
4
Wash, trim and slice the zucchini diagonally into pieces 1/4-inch thick.
5
Wash and trim the eggplant; cut it into slices less than 1/2-inch thick and then cut into 1-inch cubes.
6
Wash, trim, seed and slice peppers into 1/4-inch- thick strips.
7
Wash and string the snow peas.
8
Cut the top off the lemon grass at the point where the top leaf separates from the stalk.
9
Trim off the root end and remove outer leaf or two.
10
Cut in three pieces.
11
With food processor running add the lemon grass and mince.
12
(Don't worry if it does not break up completely.
13
It will when all the other ingredients are added.)
14
With food processor running, add shallots and mince; repeat with garlic and galangal.
15
Remove the main vein from the lime leaves and process until minced.
16
Process chilies until minced.
17
Add turmeric with water and continue processing until blended.
18
Place contents of food processor in saucepan over medium heat with coconut milk, sugar and fish sauce.
19
Cook, stirring, for about 6 minutes.
20
Saute vegetables in hot oil about 3 minutes over high heat.
21
Add coconut milk mixture to vegetables, and continue cooking over medium heat until vegetables are crisp but tender.
22
Serve over jasmine or aromatic rice.

328

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 16 ingredients. The key ingredients include: 4 dried chilies, about 4 inches long and 1 to 1 1/2 inches wide, 2 medium-size zucchini, 2 medium-size eggplant, 5 Italian peppers, and more.

Yes, Vegetable Curry falls under the Seafood 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!

Vegetable Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions