Vegetable Curry

Wednesday, October 26, 2016

Vegetable Curry 

Some days nothing will do except a hot, spicy bowl of curry over rice. When I looked in the refrigerator this afternoon, I had plenty of vegetables but no meat, so I decided to make this a vegetable curry.  It turned out so good!  My husband and I sat on the porch in the waning sunlight and wolfed down two bowls faster than I care to admit.

Now I'm sitting here listening to the quiet sounds of evening while I look out over the ocean. It's choppy out there tonight and there's a stiff wind blowing. Several bikers pedal past the house, engaged in happy chatter, and the screech of gulls can be heard overhead. Down on the dunes, I see children happily playing and somewhere a construction worker is packing up his tools signaling the end of a work day.

It's been a good day filled with writing and beach walks and chats with a fisherman.

Later tonight, I'll snuggle on the couch with a blanket while the Cleveland Indians play game 2 in the World Series. And maybe I'll have another bowl of curry.

Vegetable Curry 

Vegetable Curry

Serves 4 (unless you have two bowls each, as my husband and I like to do)


  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 tsp salt, divided
  • 1 tbsp curry powder
  • 1 tbsp brown sugar
  • 1 inch piece fresh ginger, peeled and grated (about 1 tbsp)
  • 3 garlic cloves, minced
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper 
  • 1 cup vegetable broth
  • 1 large Idaho potato, cut in rough chunks
  • 2 carrots, peeled and cut into 1-inch chunks
  • 1 red pepper, coarsely cut
  • 4 Roma tomatoes, quartered
  • 1 can (13.5 oz) coconut milk
  • Cilantro


In a large skillet, saute onion with one teaspoon salt in olive oil for about 10 minutes, stirring frequently. 

When onions are translucent, add ginger and garlic. Stir for about a minute or two, being careful not to let it burn. 

Add 1/2 cup vegetable broth, the curry powder, brown sugar, cayenne pepper and black pepper. Stir and let it simmer for about 3 minutes, then add the vegetables, the rest of the broth and another teaspoon of salt.  

Reduce heat, cover and simmer for about 40 minutes until vegetables are tender. 

Stir in 1 cup of coconut milk and a handful of cilantro. Heat for a few more minutes, then serve over rice.

(Adapted from a recipe by Tori Avey)