Mixed Vegetable Curry

A hearty curry filled with veggies, curry flavor and topped with toasted cashews and cilantro.

Course Main Course

Cuisine Indian, Thai

Keyword Vegetable Curry

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 267kcal

Author Heather Cheney

Ingredients

2 tablespoons olive oil
1 cup button mushrooms quartered
1 cup white onion chopped
2 teaspoons garlic minced
1 teaspoon ground ginger
1 teaspoon dried thyme
1 ½ tablespoon curry powder
1 tablespoon green curry paste
¾ teaspoon salt
2 cups chicken or vegetable broth
8 ounces unsweetened coconut milk
½ tablespoon light brown sugar
1 cup Potatoes peeled and diced
¾ cup large diced carrots peeled and diced
1 cup large diced zucchini diced
¾ cup frozen peas
3 tablespoon cold water
1 teaspoon corn starch
1 teaspoon apple cider vinegar
¼ cup fresh cilantro chopped
½ cup toasted cashews
lime wedges for garnish

Instructions

In a large 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 caramelized- about 5 mins.
Add the onion, garlic, ginger, thyme, curry powder, and curry paste to the pan, stirring until spices are very fragrant-- about 1-2 minutes. Season with salt and add the broth, coconut milk, and brown sugar. Bring to a boil.
Add the potatoes, carrots, zucchini, and peas. Cover, reduce heat to medium-low and simmer until vegetables are tender-- about 20 minutes.
Mix the cold water with the corn starch and add to the pan, stirring until thickened. Season with vinegar and cilantro. Serve over rice, topped with toasted cashews and lime wedges.

Notes

This recipe was first published on Heather Likes Food in 2010. I've since updated the pictures and made the recipe a bit clearer, but it mostly remained the same.

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