This easy vegetable curry is an easy way to increase your vegetable intake for the day. Please note that this curry is addictive. It's one of my favorite recipes at the moment. With its mild spice and quick prep time, this curry is perfect in any weather—and it can be made in bulk as a crowd pleaser. Serve with rice, naan or bread.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 head Broccoli
- 1 Red capsicum
- 1 cup Cherry tomatoes
- 1 cup Corn kernels
- 1.5 cups (uncooked) Rice
- 2 tbsp Curry powder
- 2 tbsp Garam Masala
- 1 tsp Chili flakes (optional)
- 1 tsp Dill
- 1/3 tsp Cayenne pepper
- 1/2 tsp Olive oil
- 1 head Broccoli
- 1 Red capsicum
- 1 cup Cherry tomatoes
- 1 cup Corn kernels
- 1.5 cups (uncooked) Rice
- 2 tbsp Curry powder
- 2 tbsp Garam Masala
- 1 tsp Chili flakes (optional)
- 1 tsp Dill
- 1/3 tsp Cayenne pepper
- 1/2 tsp Olive oil
Directions
1. Prepare the rice: wash the rice, add 1.5 cups of water, and steam in a rice cooker.
2. In a little olive oil, heat up the spices in a pan for 5 minutes. Add the curry powder, garam masala, chili flakes, cayenne pepper, and dill. This recipe is mild, so if you like your curry spicy, you can add 1-2 tsp of cayenne pepper and chili flakes. Gradually add 1/4 cup of water.
4. Add the broccoli, capsicum, cherry tomatoes and corn kernels.
5. Reduce to a simmer and cook the vegetables until tender (about 10-15 more minutes). Once the rice is done, the curry will also be ready to serve. Enjoy! 🙂
15-Minute Sichuan Veggie Stir Fry
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Photo: Deborah Tan
