Vegetable Curry

READY IN: 1hr 17mins
Recipe by ratherbeswimmin

From Southern Living. Pull up a stool and get ready for lots of stirring.

Top Review by Chef Dudo

A very nice curry. Must admit that I cheated and added a bag (11/2lb) of frozen vegetables instead of cutting and slicing. The vegetables were: mushrooms, carrots, broccoli, green beans, bell peppers. I did add the fresh onion. It seemed (as the previous reviewer also mentioned) a bit watery but when mixed with rice it was OK. The only thing I would alter is to add just a little less cayenne pepper and maybe add a garlic or two. Thanks for posting.

Ingredients Nutrition


  1. Cook the broccoli in boiling water to cover for 3 minutes (or you can steam in vegetable steamer until crisp-tender); drain and set aside.
  2. Cut the bell peppers into thin strips; slice the carrots into thin slices.
  3. Melt the butter in a large skillet over medium heat; add in onion; stir/saute until tender.
  4. Stin in flour and the next 3 ingredients.
  5. Cook and stir constantly for 1 minute.
  6. Gradually stir in broth; bring to a boil.
  7. Lower heat and simmer, stirring constantly, for 8 minutes or until thickened.
  8. Stir in broccoli, bell peppers, carrot, coconut milk, and green beans; cook and stir constantly for 3-5 minutes or just until vegetables are crisp-tender.
  9. Serve over rice; garnish with peanuts.

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