Best Vegetable Curry Recipe

I came home the other day and saw that my husband had cooked rice and green split pea. (That is rice and split peas combined in one dish). He hadn’t yet thought about what he would prepare along with this side dish of his.  That was no surprise of course.  My husband is very unconventional about his cooking habits.

He comes up with some weird……..let me change that to unusual…… combinations of foods.  He also has weird…..and yes, I will leave it at weird…… times.  I have not yet figured out what propels him to the kitchen but I have been awakened many times at 4 a.m. by the cooking smells emanating from the kitchen.

He cooks in the morning, in the middle of the day, in the evening.  Sometimes when I am heading off to bed, he is heading to the stove with pots in hand.  I really can’t figure him out but I am definitely not complaining.  He is a great, great help with meal preparation in the home.

Any way I digress.

Back to the rice and split pea story.

The split pea and rice tasted very good by itself and I wondered what I could put along with it.  It was already a complete meal with enough protein and grains. We just needed a little vegetable to go with it.  And then the thought hit me…….Why don’t I just curry some vegetables to go along with the rice and peas.


Well I did just that and it was simply delicious.

It was the best vegetable curry I have ever tasted.

Rice and peas and curried vegetables and there you have it………a complete, healthy, balanced meal.

I am looking forward to my next curried meal but I better rein myself in because it seems I am about to curry everything I can get my hands on.

I must say that my husband enjoyed the meal as much as I did.


So, here it is.

My best vegetable curry recipe ever.

Firstly you can use any combination of vegetables of your choice.

Chop up squash, zucchini, carrots, mushroom, cauliflower, broccoli broken into florets……..whatever you have on hand.

I went the easy way. I opened the freezer door and took out a bag of frozen stir fry vegetables.



It’s not that I am lazy……….well maybe I am……a little, but I like the easy way out.  Let someone do the chopping up for me.  I always try to keep a bag of frozen vegetables in my freezer.  It comes in very handy at times.


Would you like to give this vegetable curry a try?

Here is how I made it.


Vegetable Curry Recipe



16 ounces frozen vegetable blend

3/4 tsp turmeric

1 tbsp ground coriander

1 tbsp ginger powder

1/2 tsp cinnamon

1/2 tsp cayenne pepper

1 onion chopped

4 cloves garlic minced

1/4 cup chopped tomatoes

1 handful of spinach

1 cup coconut milk

salt and pepper to taste

2 tbsp olive oil



To a large saucepan add the olive oil and heat.

Add the onions and saute for about 2 minutes.

Add the garlic and continue for another minute.

Add the turmeric, ginger powder, coriander, cayenne pepper and cinnamon.

Keep stirring to prevent from burning.

Add the tomato and stir for another minute.

Add the coconut milk.

Stir, cover saucepan and leave to simmer for about 5 minutes.

Add the vegetables and mix thoroughly.

Cover pot and continue simmering for another 10 minutes.

Add the spinach and stir until wilted.

Turn off the stove.


You are done.

Spoon the lovely vegetable curry over rice or noodles and enjoy.


I am sorry I don’t have the finished product to show.  I was half way through my second meal of the vegetable curry when I remembered that I did not take a picture.

Next time I do this dish, I will take a picture and post it.


Certainly give it a try.

I am sure you will love it as much as I do.

Drop me a comment and let me know how it works out for you.



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