I’ve been on a curry kick for the past month. Perhaps it’s because I watch too many Korean shows and they seem to alway be eating curry. The first time I made this I accidentally made 12 servings. That’s a lot of curry for one person, and I made it with the intention of making half of that so I only had half the amount of vegetables I wanted in there. I decided to make this dish again, but this time around I have full intention on making all 12 servings.
This is a super simple dish to make, and takes no more than maybe 20 mins to prep and 30 mins total to cook (minus the cooking of the rice, which takes about an hour). Here’s my take on veggie curry:
Ingredients
All of the veggie portions are up to your preference. I personally like a lot of vegetables in my curry so these are the approximate portions I used for 12 servings:
- 1 x large white onion
- 1 x basket of white button mushrooms
- 1/2 x bag of small sweet peppers
- 3-4 x stalks of rainbow carrots
- 10 x baby potatoes
- 6 x cups of water
- 1 x package of Golden Curry Sauce Mix (I prefer spicy so I used HOT, but the sauce comes in MILD, MEDIUM HOT, and HOT)
- 1 x TBSP green onions (optional as garnish)
- 1 x TBSP cilantro (optional as garnish)
Prep
This will take approximately 15-20 mins.
- Chop the onion into large pieces. I prefer it in large pieces because once it cooks down it’s in bite size portions.
- Peel the potatoes. Cut into halves. They’re already baby potatoes so cutting them in half will make them bite size as well.
- Peel the carrots. Cut into 1 inch portions.
- Cut the mushrooms into halves.
- Cut the sweet peppers into thirds. I don’t deseed the peppers. It doesn’t change the taste for me, and it’s easier to just cut up and toss into the pot. If you don’t like the seeds, then deseed the peppers before cutting it up into thirds.
- Chop up the green onions and cilantro as an optional garnish. I prefer the kick of biting into a g
Cooking
This will make approximately 30 mins.
In a large pot, stir-fry the onion in oil until it’s lightly brown. I used Extra Virgin Olive Oil. This usually takes about 3 mins. Next, add in carrots and potatoes and stir. Let that cook for about 2 mins. then add in the sweet peppers and mushrooms. Stir and let that cook for another 2-3 mins. Add in 6 cups of water and let that come to a boil. Once the water boils, turn down the heat to a simmer and cover the pot. After 15 mins., remove the pot from heat and add in the Golden Curry cubes one at a time. Be sure to stir frequently to let the cubes melt evenly. Once you have stirred in all 8 curry cubes, turn the heat back on and let it simmer for another 5 mins.
That’s it! Serve it over rice, add your garnishes, and you’ve got yourself a yummy meal for the next week, month, or however long it takes to finish all 12 servings.
xo, Linda
