Recipe courtesy of Food Network Kitchen

Spicy Curried Vegetables

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  • Level: Easy
  • Yield: 2 servings
For an easy and flavorful plant-forward meal that pulls from Indian curries, simmer hearty vegetables like carrots, potatoes and green beans in a brothy base thickened with coconut milk.



  1. In a large non-stick pan, heat oil over medium high heat. Add onions and cook until tender. Stir in ginger and garlic and cook until aroma is released. Stir in curry powder, coriander and cumin and continue to cook until aroma is released. Stir in carrots and potatoes and toss to coat. Stir in tomatoes and chicken stock and simmer until carrots and potatoes are tender. Add green beans and simmer for 1 minute. Stir in coconut milk and cilantro. Serve warm with rice.