This easy vegetarian curry recipe is a quick meal. I cheat and use Trader Joe’s curry simmer sauce which is delicious. I know I can always whip out a variation of this meal, when I am in a pinch for time or tired. I have a collection of these meals to choose from because I hate eating out. It’s expensive and I prefer my cooking, which is always filled with fresh vegetables!
I rarely make this recipe the same way twice because I tend to cook seasonally. I shop at my local farmer’s market and my fresh vegetables are constantly changing. I often add frozen peas though, because they work well. I have tried many bean and vegetable combinations that I think sound good, and often this is our Meatless Monday or weekend meal of choice! It’s one of my favorite main dish recipes and so simple!
I usually just chop the different vegetables and add them to a 16 inch electric skillet with the sauce, cover, and simmer them until the vegetables are done. You can’t go wrong. If I use onions, I love them caramelized. I usually stir fry them in a bit of coconut oil until they are golden brown and then add the other ingredients. I have even used leftover roasted vegetables and just put them into the sauce and heated them through. I usually use brown rice that I have previously frozen in serving size packages. This meal is much quicker to make than brown rice takes to cook. I serve couscous or quinoa, when I have no brown rice frozen, because they both cook quickly!
Vegetarian curry is one of my favorite healthy recipes to use the day before my weekly shopping trip. This recipe allows me to clean out any remaining fresh vegetables I need to use. It’s a healthy diet habit to choose meals that can allow you to incorporate different seasonal vegetable choices into your diet!