A very quick and easy curry to serve up with rice and a salad.

Recipe Summary

Servings:
5
Yield:
4 to 6 servings
Advertisement

Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.

    Advertisement
  • Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.

Nutrition Facts

103 calories; protein 3.5g 7% DV; carbohydrates 15.7g 5% DV; fat 3.5g 5% DV; cholesterol 0mg; sodium 266.6mg 11% DV. Full Nutrition
Advertisement

Reviews (80)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/03/2008
I took the suggestion of another review and added the can of Coconut milk and only about 1 and 1/2 cups of chicken broth. It took on a creamy consistency that was so fragrant and tasted amazing! I didn't think it need much more in spice after the curry powder (on our travels a few years ago I had a Turkish Curry I picked up at a local market and I think it was already a little spicier than a normal curry). I also used all fresh veggies in this order: 1 lg. carrot and 1/4 a head of Cauliflower 2 fresh tomatoes and some chicken I had already cooked before hand. Those were added to the onion/garlic/curry tomato paste broth and milk concoction. Let those simmer for about 20-25 min. Then I added nice large chunks of Zucchini Mushrooms and the bell pepper and let those simmer for 15 min. or more (test to make sure they are not overdone along the way). I will try next time to top it off with the cilantro but didn't have any. I definately recommend something for a crunch...cashews were another suggestion I took. The salty sweet and spicy was perfect combo. I will be hanging on to this to make again and again. Read More
(105)

Most helpful critical review

Rating: 3 stars
01/25/2004
This was a strange receipe. I really didn't care for it. It reminded me of a tomato receipe which isn't what I wanted to curry. I wouldn't make this again. Read More
(14)
117 Ratings
  • 5 star values: 55
  • 4 star values: 36
  • 3 star values: 14
  • 2 star values: 9
  • 1 star values: 3
Rating: 5 stars
10/03/2008
I took the suggestion of another review and added the can of Coconut milk and only about 1 and 1/2 cups of chicken broth. It took on a creamy consistency that was so fragrant and tasted amazing! I didn't think it need much more in spice after the curry powder (on our travels a few years ago I had a Turkish Curry I picked up at a local market and I think it was already a little spicier than a normal curry). I also used all fresh veggies in this order: 1 lg. carrot and 1/4 a head of Cauliflower 2 fresh tomatoes and some chicken I had already cooked before hand. Those were added to the onion/garlic/curry tomato paste broth and milk concoction. Let those simmer for about 20-25 min. Then I added nice large chunks of Zucchini Mushrooms and the bell pepper and let those simmer for 15 min. or more (test to make sure they are not overdone along the way). I will try next time to top it off with the cilantro but didn't have any. I definately recommend something for a crunch...cashews were another suggestion I took. The salty sweet and spicy was perfect combo. I will be hanging on to this to make again and again. Read More
(105)
Rating: 5 stars
01/25/2004
This is a really easy recipe to modify. I add fresh cauliflower okra and zucchini as well as potato. It's also really yummy if you throw in a handful of split cashew nuts about 5 mins before you are going to serve it (for extra crunchiness dry fry them in a pan for a few minutes). Read More
(49)
Rating: 5 stars
01/25/2004
This was very hearty and had tons of rich flavor! It was also easy and very nutritious! So essentially it made an excellent vegetarian meal. I added in a few red and yellow peppers when cooking the onions and garlic and that worked well because my frowzen vegetable mix did not contain those. Likewise for some mushrooms which I threw in with the frozen veggies. Finally I think that potatoes in the mix would be really great and I'll be sure to use them next time. There will definitely be a next time though because this was a great recipe. Thanks! Read More
(43)
Advertisement
Rating: 5 stars
01/25/2004
THIS WAS DELISH! I didn't have any tomato paste so i just used a few teaspoons of butter instead (1 and a half I believe) Also I added about 2 tsps of powdered ginger as well. I absolutely loved this recipe and will make it again without a doubt. Read More
(20)
Rating: 5 stars
04/28/2007
Exactly as described- quick and easy! I doubled the sauce and used a 15 oz.can of light coconut milk instead of water. I threw in a fresh bag of veggies and some baked tofu- excellent w/jasmine rice! thanks Read More
(16)
Rating: 3 stars
01/25/2004
This was a strange receipe. I really didn't care for it. It reminded me of a tomato receipe which isn't what I wanted to curry. I wouldn't make this again. Read More
(14)
Advertisement
Rating: 5 stars
01/25/2004
This was amazing! It had such a rich flavor and was so filling. Like others suggested I added potatoes and pecans which made it much better. I made this for my parents and my dad who is a very picky eater couldn't stop raving about it and went back for thirds! I'm definitely going to make this again and again!!! Read More
(12)
Rating: 1 stars
01/28/2004
It seriously tasted like vegetable soup on top of rice...even added extra curry and spices and still didn't help. Not worth wasting half an hour of cooking... Read More
(11)
Rating: 5 stars
01/26/2006
Really good! Read More
(9)
Advertisement