Comments on: 15-Minute Vegetable Curry

By: janet

janet — Sun, 30 Apr 2023 12:56:02 +0000

I’m very late with this reply, but to up the flavor, you could use a tablespoon or more of Thai curry paste of any kind instead of curry powder. Massaman, a yellow paste is usually the mildest, while green are frequently hottest. I like red or panang best. My supermarket carries Thai Kitchen brand in reasonably priced tiny jars, but Asian markets carry several authentic brands–I order my fave Mae Ploy brand (14 oz containers) from Amazon and Maesri (conveniently sized 4 oz cans) is very good. The pastes keep a long time in the fridge, but my favorite way to store open cans for a long time is to freeze the contents by putting a tablespoon or two each in tiny dated “snack” bags which I find myself using up fairly quickly. I do this same trick with open cans of chipotle peppers.

Give the pastes and other spices a quick saute in a dab of oil before adding liquids to open–or bloom–the spices. While those bags of mixed veggies are pure gold for fast and affordable dinners, Beth has given options above, as have other commenters. Faster, cheaper, and just as tasty as carry out from your fave Thai restaurant–which probably uses commercially available pastes, too. I sometimes add either leftover cooked chicken or raw from the freezer (sliced or diced small, it cooks fast in the broth). DH likes tofu, a vegan option. Don’t forget to add some diced or sliced onion.

I’ve also done this economical recipe as written and liked it just fine! Curry powders or garam masala give it a delicious Indian flavor vs the spicier Thai option I describe.

By: Elsa

Elsa — Thu, 13 Apr 2023 02:24:08 +0000

In reply to Andrea. The whole house was raving — Including three small kids! I made the recipe as is and found it to be very flavourful and delicious. I happen to have a very good quality curry powder with a nice kick to it, which is likely why we didn’t find it bland, as others have remarked. With food prices as high as they are we’re very thankful for your site and are eating better and spending less than we ever have. <3

By: GeeBee

GeeBee — Sat, 14 Jan 2023 22:40:06 +0000

This recipe is fabulous, because all ingredients can be stocked till needed, it is super quick and easy, and it tastes so good! I do usually add a scant cup of uncooked red lentils to the first step and double the curry powder as a personal preference, but it is great as is!

By: Sonja

Sonja — Thu, 05 Jan 2023 05:48:30 +0000

In reply to Laura. I haven't made this particular recipe but I have found with others on this site the vegetable stock that is used makes a HUGE difference in flavor. She uses the Better than Bullion brand that is a concentrated paste. Any time I use an already constituted boxed brand I am disappointed with the flavor and have to add additional salt and other seasonings. This might be part of the issue you are having.

By: Marta

Marta — Fri, 30 Dec 2022 01:49:05 +0000

This is a fantastic jumping off point. It was a little more than 15 minutes to make but not much, and it was super tasty! My whole family enjoyed it (two adults and three kids ranging from 2 to 12). I added frozen fish fillets to the pot for protein and added curry paste in addition to the curry powder. Very light, healthful, an easy way to get a ton of veggies into the kids. I do think it would have been pretty bland without the curry paste, but it was an easy add (and wouldn’t have disrupted the price per serving too much; I think i used about $2.50 worth of a jar of Thai Kitchen green curry, so .50 more per person). Thanks for a quick and satisfying meal!

By: Susan

Susan — Wed, 02 Nov 2022 02:32:19 +0000

I love this recipe! I’m a curry fanatic & have had many “authentic” Indian, Thai, and Japanese curries – when I’ve had energy, time, and money. This is easy, quick, inexpensive, adaptable, and so yummy!! I like to add a rinsed & drained can of chickpeas or a 3/4th cup of rinsed red lentils sometimes. So simple…Thank you!

By: Lynnster

Lynnster — Tue, 20 Sep 2022 20:11:26 +0000

I just made this with some edits and it’s phenomenal! I doubled the curry powder. and added turmeric and a bit of garam masala. I honestly was just throwing in a bunch of extra spices. I marinated tofu and added that it when I added the coconut milk and served it with basmati rice. It made for a nice meal prep.

By: Andrea

Andrea — Wed, 14 Sep 2022 19:57:03 +0000

In reply to Laura.

It is pretty aromatic but I agree it is a bit flavorless as listed. I add garlic powder, onion powder and salt and pepper to ours and it’s quite tasty – I’ve made it several times now this way and love it. We eat it with a scoop of quinoa on top instead of rice to give the dish a bit of protein.

By: Stephanie

Stephanie — Mon, 12 Sep 2022 11:34:06 +0000

Just found your site! I’ve been trying to up my repertoire of soup recipes – this one work nicely – so flavorful.

By: Monti - Budget Bytes

Monti - Budget Bytes — Sat, 10 Sep 2022 16:26:02 +0000

In reply to Elle. The curry will be good up to 3 or 4 days in the fridge. It freezes well. Allow the cooked curry to cool completely, then transfer to freezer-safe containers, where it will keep for up to 3 months. XOXO -Monti