Vegetable Curry

Recipe courtesy Alton Brown, 2003

Show: Good EatsEpisode: Spice Capades

Rated: 4 stars out of 5Rate itRead users' reviews (16)

RECIPE
COMMENTS & REVIEWS(16)

Cook Time:
15 min
Level:
Easy
Yield:
2 main course servings or 4 as side dish

Times:

Prep: 10 min
Inactive Prep: --
Cook: 15 min
Total:: 25 min

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Ingredients

1 (1-pound) bag mixed frozen vegetables
2/3 cup plain yogurt
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
1 teaspoon ground turmeric
1/2 teaspoon onion powder
1/2 teaspoon freshly ground coriander
1/8 teaspoon freshly ground cinnamon
2 medium cloves garlic, crushed
3 dried red chiles, stems and seeds removed if less heat is desired
1/4 teaspoon sugar
1/2 teaspoon kosher salt
Black pepper, optional

Directions

Poke several holes in the bag of frozen vegetables and microwave on high for 2 to 3 minutes or until thawed. Set aside.

In medium mixing bowl, whisk together yogurt and cornstarch. Set aside.

Heat oil in a 10-inch, non-reactive saute pan over medium-high heat. Add cumin seeds, fennel seeds and mustard seeds, cover pan with a splatter screen, and cook, stirring occasionally, until they begin to pop. Once they begin to pop, turn the heat down to medium, and add turmeric, onion powder, coriander, cinnamon, garlic, and chiles. Saute until garlic turns golden brown in color, approximately 3 to 5 minutes. Gently add the vegetables, sugar, salt and pepper, if desired, and cook for 3 to 5 minutes, or until vegetables are heated through. Remove vegetables from heat, pour into bowl with yogurt mixture, and stir to combine. Remove chiles if desired, and serve immediately.

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Comments & Reviews

recipe Vegetable Curry
Lesa Middleville, MI 08-08-2009
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Yay for flavorful veggies!
Rated: 5 stars out of 5

My husband and I loved this dish. Thanks to previous reviewers for suggesting having all spices ready to go before beginning.... It's a must in this recipe. I didn't find it soupy in the least, maybe because I drained the veggies after microwaving them. Cooking went a lot faster for me than the recipe states. I didn't have to wait 3-5 minutes for the garlic to brown, for example. Maybe the heat was up to high. In any case, it turned out great. I tasted one of the veggies after they came out of the pan, before being tossed with the yogurt. Yummy! It would be good without the yogurt too, in case you want to make it but are short on yogurt. Tip: I accidentally used a white silicone scraper when making this recipe and now I have a yellow silicone scraper! The turmeric stains horribly so be careful what you use and what it touches. Read more
recipe Vegetable Curry
Al Charlottesville, VA 08-06-2009
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Needs More Detail
Rated: 3 stars out of 5

I don't think I'm making this recipe correctly; more detailed instructions please, Alton! On my first attempt, I nearly... burned the seeds, and on my second attempt, the flavor was bland and boring. I can't find the right technique to get enough flavor without burning them. Maybe I should bruise the seeds a bit before adding to oil. And I'm using decent quality spices. I do like the yogurt idea quite a lot, much lighter than coconut milk often found in curries -- though I prefer a more corn starch to thicken it more. Read more
recipe Vegetable Curry
Anonymous 12-04-2007
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Ellen's review
Rated: 4 stars out of 5

Good and fairly creamy but not spicy at all. Use chili flakes with other spices instead of red peppers.
recipe Vegetable Curry
P lumberton, NC 03-02-2007
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thats not a curry
Rated: 1 stars out of 5

its called raita in india
recipe Vegetable Curry
Anonymous 10-23-2006
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delicious!
Rated: 5 stars out of 5

delicious & easy, plus it was quick! definately going into my recipe box.
recipe Vegetable Curry
Anonymous 10-16-2006
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A Very Simple and Easy Curry Recipe
Rated: 4 stars out of 5

I am a very big fan of curries but I have a very picky taste when it comes to them. Indian curries are too strong and Thai... curries too spicy (though very delicious). The ideal curry for me is a good British style curry. This recipe is probably the closest I have come to getting just where I want to be. I doubled the recipe and used fresh vegetables along with cooked chicken and served it all over a bed of basmati rice with scallions and cilantro on top. This is definetly one of those recipes that you need to be prepared for in order to avoid burning any of the spices. My only gripe with this recipe is that as is... it doesn't have as much flavor as I would have liked it to have. I added a couple little things and gave it just the right flavor I was looking for.Read more