Post a Recipe For a quick weeknight supper, make this simple vegetarian curry in just 20 minutes of preparation and cooking time!

Have you had curry before? This hot, spicy Indian dish is excellent over rice or noodles. I adore curry but believed it to be challenging to make. And boy, was I mistaken! The vegetarian option is simple, fast, and incredibly good. I have a feeling that your home will make this vegetarian curry a go-to weeknight meal.

Although the recipe calls for a large number of ingredients, the majority of them are spices that you probably already have on hand as well as a large number of fresh veggies that are in season. Although I like to make this dish exactly as written, adding some chopped fresh bell peppers and cherry tomatoes also makes it incredibly tasty.

Due to its warmth, spice, and comfort, vegetarian curry is typically associated with winter or fall cuisine. However, since all the vegetables are in season during the summer, I truly like to prepare it then.

WHAT IS THE TIME REQUIRED TO MAKE VEGETARIAN CURRY? This vegetarian curry takes about 20 minutes to prepare from beginning to end. Here, the vegetables are cooked really quickly. To increase the protein, you may also add some shrimp, chicken, or even cooked chickpeas. If you want to go that route, be aware that the cooking time will be longer. We also have a family favorite shrimp curry dish that you can find here.

We also need to discuss coconut milk. The main ingredient in this vegetarian dish is coconut milk. It also keeps the tastes evenly distributed. You have the spices (such curry and coriander) on one side and the sweetness of the coconut on the other. For this dish, I highly recommend using canned coconut milk. This curry is much more excellent when made using canned coconut milk since it is creamier and more substantial. Check out this coconut curry carrot soup as well if you share my love of the coconut-curry combination.

SERVING YOUR CURRY

I enjoy serving rice with vegetarian curries. Rice and curry go together like bread and butter. But this is also incredibly good by itself, with some naan bread on the side, or on top of noodles.

WEEKNIGHT VEGETARIAN CURRY IS FRIENDLY The ideal weeknight meal is this vegetarian curry. It only requires items you already have on hand and can be prepared in less than 20 minutes. Recipe Print

5 minutes for preparation Cooking Time: 15 minutes INGREDIENTS 2 tablespoons olive oil chopped onion 1 minced clove of garlic 2 diced potatoes 1 teaspoon cumin Curry powder, 2 teaspoons tsp. of ginger powder Diced tomatoes in 1 can coconut milk in a cup mushroom cups chopped zucchini in a cup pepper and salt as desired 3 tablespoons of chopped peanuts INSTRUCTIONS Heat the oil in a pan over medium heat. Sauté the garlic and onion till transparent after adding them (around 3 minutes). Cook the diced potatoes for an additional 4 minutes after adding them. Stir to incorporate after adding the spices. Tomatoes, mushrooms, and zucchini should all be included. Stir everything together thoroughly. Add the coconut milk and simmer for 5 to 7 minutes on low heat. Add the chopped peanuts, then take the fire out. With parsley as a garnish, serve over rice. VEGAN RECIPES WITH EVEN MORE DELICIOUSNESS:

here .