Curried Vegetables

Curry is a dish of meat or vegetables cooked in a richly spiced sauce. The word curry comes from the Tamil word kari that’s why it is believed that curry originates from India; but there is also evidence that English cooks have been making curry dishes since the late 1300s.

The curry spice or curry powder is actually a mix of different spices used to make a variety of curry dishes. The spice blend is also said to have anti-inflammatory and natural cleansing agents since it contains turmeric, cumin, and coriander. This recipe gives you a healthy curried vegetable dish which is perfect with rice or bread.


• 1 cup of white mushrooms, quartered
• 1 carrot, diced
• 1 bell pepper, diced
• 3/4 cup of diced cauliflower
• 1 medium white onion, diced
• 2 cloves garlic, minced
• 1 thumb ginger, minced
• 1 green chili, chopped
• 1/4 cup of frozen peas
• 1½ cup of coconut milk
• 2 tbsp curry powder
• 1 tsp sugar
• 3 tbsp yellow corn flour


This recipe takes about 20 minutes to make. Serves 5 to 6.

Heat wok over medium heat and pour in half of the coconut milk.
Add onion, ginger, garlic, and chili.
Cook until onions are translucent.
Add carrots and bell peppers and stir-fry for a minute.
Add cauliflower and mushrooms and stir-fry for another minute.
Add frozen peas and stir-fry for a minute.
Add curry powder and sugar.
Continue stir-frying for 2 to 3 minutes.
Turn heat down to low and cover wok with a lid.
Simmer for 10 minutes.
Remove the lid and turn the heat up to medium.
Pour in the rest of the coconut milk.
Dissolve yellow corn flour in a tbsp of water and pour into the wok.
Continue cooking until the sauce has reduced and thickened.
Turn off heat and serve.

Ideas And Tips:

• You may add other vegetables such as potato, zucchini, okra, french peas or squash.

• If the sauce is too thick, you may add more coconut milk.

Curried Vegetables
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