Vegetable Curry

Easy, flavorful and a fun look back on where I started with this food blog! So glad my photography skills have improved! ?


  • 4 tbsp. olive oil
  • 1/2 lb button mushrooms, quartered
  • 2 cups chopped onions
  • 1 tbsp minced garlic
  • 1 tsp ground ginger
  • 1 tsp dried thyme
  • 3 tbsp curry powder
  • 2 tbsp green curry paste (Makes a medium spiced curry – Lower to 1 tbsp if you like it milder.)
  • 1 1/4 tsp salt
  • 4 cups chicken or vegetable stock
  • 1 14.5 oz. can unsweetened coconut milk
  • 1 tbsp light brown sugar
  • 2 cups large diced Yukon Gold potatoes
  • 1 1/2 cups large diced carrots
  • 2 cups large diced zucchini
  • 1 1/2 cups frozen peas
  • 1 cup toasted cashews
  • 2 tsp apple cider vinegar
  • 1/4 cup chopped fresh cilantro
  • 3 tbsp cold water
  • 1 tsp corn starch
  • Fresh limes for squeezing over while eating
  • Steamed Basmati Rice


In a large dutch oven or skillet, heat the oil over medium heat, and, when hot, add the mushrooms to the pan and cook, stirring occasionally, until the mushrooms have released most of their liquid and are lightly carmelized- about 5 mins. Add the onion, garlic, ginger, thyme, curry powder, and paste, stirring until the vegetables are soft. Season with salt and add the stock, coconut milk, and brown sugar. Bring to a boil and add the potatoes, carrots, zucchini, and cashews to the pot - this is where you would add your meat or tofu-. Continue to cook until all the vegetables are tender. Add the peas, vinegar, and cilantro. Mix the water with the corn starch and add to the pan, stirring until thickened. Serve over basmati rice and top with the squeeze of fresh lime juice.


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