Curry

Hearty Vegetable Curry Recipe

This vegetable curry is super simple and awesome for meatless Monday. You can add any veggies you have on hand which is good especially if you are trying to use up vegetables that are getting bad. Initially I wanted to make Aloo Gobi which is an Indian dish with cauliflower and potatoes but realized I did not have enough potatoes so decided to do a mix of cauliflower, potatoes, carrots and sweet potatoes. It came out great and was exactly what the doctor ordered for a fall dinner. 

Hearty Vegetable Curry RecipeWhen is comes to vegetarian dishes Indian food has some of the best dishes from saag paneer, Malai kofta to Daal and more. There are just so many options. I have met a few people that do not like curry and I have never understood why as the flavors are amazing. I for one love super flavorful food and Indian food is one of the cuisines at the top of the chain in that regard. The food doesn’t have to be overly spicy and can be cooked to your liking so I recommend trying it.

I was mad at myself for forgetting to add the peas I had in the freezer however I still loved the end result. Some spinach too would have been a great addition but the beauty of this recipe is that you can use any ingredients and it is delicious either way. We served it with herbed basmati rice and the meal lasted the hubby and I 2 days which worked out great for the busy week night. 

Hearty Vegetable Curry Recipe

Hearty Vegetable Curry Recipe
A delicious vegetable curry perfect for a cold fall dinner
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Prep Time
15 min
Cook Time
22 min
Total Time
40 min
Prep Time
15 min
Cook Time
22 min
Total Time
40 min
Ingredients
  1. 1 cauliflower head, chopped into large florets
  2. 5 medium potatoes, peeled and cut into half
  3. 2 medium sweet potatoes cut into large cubes.
  4. 2 large carrots sliced into large pieces
  5. 1 cup frozen green beans chopped
  6. 1 14.5 ounce can diced tomatoes
  7. 2 medium yellow onions chopped into medium sized pieces
  8. 5 cloves fresh garlic minced
  9. 1 large piece of fresh ginger, about 2 tablespoons minced
  10. 1 lime, juiced and zested
  11. 2 tbsp fresh cilantro, chopped
  12. 1 tbsp ground coriander
  13. 2 tsp teaspoon ground cumin
  14. 3 tsp curry powder
  15. 1/4 teaspoon cayenne
  16. 2 tbsp coconut oil
  17. 2 cups chicken broth
  18. salt and pepper to taste
Instructions
  1. Heat oil over medium-high heat in a large pot.
  2. Add onions and cook for about 2 minutes. Reduce heat to medium, add the garlic, ginger and cook for another minute.
  3. Add the curry, cumin, turmeric, coriander, cayenne and stir for half a minute. Add diced tomatoes and cook for 1 minute.
  4. Raise the heat to medium-high, add the chicken broth and potatoes. Cook for 10 minutes till potatoes are halfway cooked
  5. Add the remaining vegetables, season with salt and pepper and reduce the heat to medium low. cover and simmer until the vegetables are cooked but still firm about 10 minutes.
  6. Stir in the lime juice and zest; cook for 2 minutes more. Turn heat off, let stand for 5 minutes before serving and garnish with cilantro.
Notes
  1. This dish is perfect served with Basmati rice or naan bread
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What are your favorite vegetarian dishes? Do you like curry? I would like to hear from you in the comment sections below!

Don’t forget to follow me on Instagram for more inspiration and to get snippets of my ever so fabulous life (just kidding) I love to share recipe ideas and share my various meal experiences on the gram. 

Easy Instant pot Pressure cooker Goat Curry

Instant pot Pressure cooker Goat Curry

Since my Fiancé is of Caribbean heritage I have discovered delicious new dishes from that part of the world. I find Caribbean food to be fresh and full of flavor, which I love. Although the Fiancé is the master in our kitchen when it comes to Caribbean food, I am quickly catching up to him. I have learned a lot observing him while he cooks and goat curry is one of the dishes. Goat curry is typically made on the stove top but it takes at least 2 hours if you need that fall off the bone tenderness.

I like to make goat curry the traditional way but there are times when time is limited and this is when the Instant Pot comes in handy. After a couple of attempts to find a quick goat curry recipe I am finally sharing my final Instant pot Pressure cooker Goat Curry recipe. It is absolutely delicious and I am pretty proud of it if I have to say so myself.

Instant pot Pressure cooker Goat Curry

Goat curry is starting to gain popularity in the culinary world thanks to the celebrity chefs who are featuring it on their menus. I am so happy that I do not have to drive to the international market anymore as large grocery stores like Wegmans and Whole foods are now carrying goat meat in their stores. A lot of American home cooks are still skeptical of trying it and I think its because the word ‘goat’ doesn’t sound like something delicious. I personally think goat meat tastes much better than beef. It is less sweet, has a slight gamey taste and is more flavorful that beef.

This Instant pot Pressure cooker Goat Curry recipe includes warm and inviting spices like curry, cumin, cinnamon and the addition of the scotch bonnet pepper gives it a little heat. Onions, garlic and seasoning peppers add another layer flavor to the dish. This dish would not be complete without some fragrant fresh thyme leaves. This is not a completely authentic goat curry recipe but is tasty pretty close to the real thing.

EASY INSTANT POT PRESSURE COOKER GOAT CURRY

You can serve the curry with rice, warm crusty bread or by itself. I like to make this dish on Sundays but like to surprise my fiancé with a hearty meal on weekdays. If you are not a big fan of goat meat this recipe works just as well with beef.

If you are looking for more instant pot ideas check out my Instant pot boiled eggs and Instant pot rice

 

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Print Recipe
Easy Instant pot Pressure cooker Goat Curry
EASY INSTANT POT PRESSURE COOKER GOAT CURRY
Course Main Dish
Servings
Ingredients
  • 2 lbs Bone in Goat meat
  • 2 medium Yellow onions
  • 6 cloves fresh garlic
  • 4 bulbs (1/2 cup) Seasoning peppers You can use red and green pepper
  • 2 tbsp Fresh ginger
  • 3 tbsp Curry powder
  • 1 tsp Cumin
  • 1/4 tsp Cinamon
  • 1 tbsp Tomato paste
  • 1/4 cup Water
  • 1 Scotch Bonet pepper
  • 3 large Potatoes quartered
  • 5 Fresh thyme sprigs
  • salt and pepper
  • Extra virgin olive oil
Course Main Dish
Servings
Ingredients
  • 2 lbs Bone in Goat meat
  • 2 medium Yellow onions
  • 6 cloves fresh garlic
  • 4 bulbs (1/2 cup) Seasoning peppers You can use red and green pepper
  • 2 tbsp Fresh ginger
  • 3 tbsp Curry powder
  • 1 tsp Cumin
  • 1/4 tsp Cinamon
  • 1 tbsp Tomato paste
  • 1/4 cup Water
  • 1 Scotch Bonet pepper
  • 3 large Potatoes quartered
  • 5 Fresh thyme sprigs
  • salt and pepper
  • Extra virgin olive oil
EASY INSTANT POT PRESSURE COOKER GOAT CURRY
Instructions
  1. Season goat meat with salt and pepper and turn Instant to sauté function.
  2. Add oil to pot and brown the meat on both sides.
  3. While meat is browning. Add first 9 ingredients minus the goat meat to a blender and blend till a smooth and saucy consistency is formed.
  4. Add the curry mixture and potatoes to browned meat, mix gently and top with thyme sprigs and throw in the whole scotch bonet pepper.
  5. Cover and seal instant pot and cook on high pressure for 40 minutes.

Cooking with frozen vegetables: Vegetable curry

Frozen vegetables don’t get much love however I find them to be a great alternative to fresh veggies. Some argue that frozen veggies are better because fresh veggies sitting in the market for days have lost a lot of their nutrition. Veggies begin to lose nutrients as soon as they are picked so when they are frozen immediately after picking the nutrients are preserved. Either way if you are eating fresh or frozen veggies you are doing the right thing as both are good for you. 
I decided to try some frozen cauliflower and peas for a weeknight curry and I have to say I was impressed with their quality. Whole foods market carries a variety of frozen organic veggies in a addition to regular.
To make my vegetable curry, start by thawing the frozen cauliflower and peas, set aside. See how good they look below!
Sautee’ onions, garlic and ginger in a large pan then add curry powder and ground coriander. Cook for about 1 minute then add lentils, peppers and chopped tomatoes. Cook for another 3 minutes. 
Add cooked potatoes, butternut squash, cauliflower, peas, chicken broth and mix gently after adding some salt and freshly ground pepper. Cook for 3 minutes and drizzle some olive oil when done. 
Voila! You have yourself a delicious meatless meal made with frozen veggies. You can serve this alone, with rice or naan bread. 
Ingredients you will need
3 cups steamed lentils
1 1/2 cups frozen cauliflower thawed
1 cup frozen peas thawed
2 large potatoes cubed
1/2 a small butternut squash cubed
1 medium onion chopped
3 cloves garlic
1 inch size fresh ginger minced
1 large tomato diced
1/2 a cup chopped green and red peppers
2 tsp curry powder
1 tsp ground coriander
1/4 cup chicken broth
salt and pepper 
olive oil

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