Easy Vegetable Curry for Two

When it’s dinnertime (yet again…) and you need something quick yet tasty, make a batch of easy vegetable curry using whatever veggies you have on hand. Fast and super adaptable!

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Wait! It’s dinnertime. Again?

Don’t get me wrong, I love dinnertime. Checking out what’s in the pantry, having a glass of wine as I cook, sitting down with David to eat and chat and plan. All lovely stuff. But sometimes it can seem just so… nightly.

When dinnertime seems like a chore, it’s nice to have a few recipes that come together in less than 30 minutes, use ingredients that you always have around and produce delicious, fun to eat results. (Because food should be fun!) This easy curry ticks all the boxes and is especially great because, while the sauce always stays the same, the vegetables can vary. Easy vegetable curry for two a great way to use what you already have in the pantry, fridge or freezer to create a new and interesting meal.

Easy Vegetable Curry Ingredients

You’ll need:

Coconut Milk. The delightful curry base.

Red Curry Paste. Available in Asian markets or online. Red curry paste is a blend of dried red peppers, garlic, ginger, lemongrass and fish paste that brings flavor and heat to this dish.

Peanut Butter. Y’all know I’m all about the crunch, so I use natural crunchy peanut butter, but feel free to use creamy if that’s what you like. NOTE: If your pb has sugar in it you may want to reduce the added brown sugar.

Brown Sugar. Reduce or omit according to your preference, but it does round out the flavors.

Soy Sauce or Tamari. The difference? Tamari is made without wheat so tends to have a more intense soy flavor.

Vegetable Stock. Substitute water with a dash of Fish Sauce if you keep that wonderful but oh-so-pongy stuff about (we do!)

Vegetables. This recipe is such a great way to use up whatever veggies you have lurking about! It’s totally adaptable — from onions to carrots to broccoli to sweet potatoes. For a list of suggestions see Recipe Notes below.

Cilantro. I’m giving cilantro a category of its own because I consider it vital! Its flavor and vibrant green color are, in my opinion, necessary to complete the curry.

Roasted Peanuts. For a crunchy topping.

Fresh Lime Juice. Brightens the flavors.

You’ll also need:

Saucepan.

Whisk. To mix the curry paste and peanut butter into the coconut milk.

Rice Cooker. Optional but worth the storage space if you eat a lot of stir fry or curry.

how to make easy vegetable curry for Two

A quick note: The recipe serves two HUNGRY people. It will also serve 4 not-so-hungry-people : )

1. Precook the veggies and set aside.
2. Pour half of the coconut milk into a saucepan and heat briefly to release fragrance.
3. Whisk in the curry paste and peanut butter, and cook for 3 minutes over medium heat.
4. Add the remaining coconut milk plus brown sugar, soy sauce, salt and stock. Bring to a boil, then reduce heat to simmer for 12-15 minutes.
5. Toss in the vegetables, give a stir and heat for a few minutes to make sure everything is nice and hot.
   
6. To serve, spoon over rice and top with loads of cilantro, chopped peanuts and a squeeze of fresh lime juice.

recipe notes

It’s a one pot wonder!

For super easy cleanup, precook the vegetables in the saucepan, pour them into a bowl, then use the same saucepan to heat the curry. Less washing up!

Need vegetable suggestions?

• broccoli
• cauliflower
• sweet peas
• carrots
• onions
• garlic
• sweet peppers
• spinach
• potatoes
• sweet potatoes
• green beans
• zucchini
• yellow squash
• pumpkin
• turnips

Why and how do I precook the veggies?

Since the vegetables are added right at the end and don’t really cook in the curry sauce, they need to be precooked. To do this just sauté or steam or boil or roast them according to your preference. TIP: Easy Vegetable Curry is a great place to use leftover veggies!

Is Easy Vegetable Curry for Two spicy?

In a word, yes. But you can adjust the heat by adding more or less red curry paste — start with 1 teaspoon and go up from there. I find that 1 tablespoon is just right for us. Just remember that you’ll be serving the curry over rice which will “dilute” the heat.