Explore this flavorful Italian vegetable curry recipe for a perfect vegetarian dinner.

Curry di verdure

Creamy, rich, and aromatic: the vegetable curry is a typical vegetarian dish from Asian cuisine. This versatile recipe varies depending on the ingredients available. In this version, we’ve used potatoes, carrots, spinach, peas, and leeks, with a base of an enveloping curry sauce enriched with coconut milk, ginger, garlic, and chili, enhanced by the fresh, aromatic touch of lime.

It’s excellent when paired with basmati rice for a delightful and nutritious dinner. The vegetable curry tastes even better if prepared in advance, allowing the flavors to settle and blend perfectly.

Choose your favorite seasonal vegetables or what you have in the fridge for a simple and delicious way to avoid waste and serve a complete and balanced meal!

Other Delicious Curry Recipes to Try:

• Vegetarian Curry with Pumpkin and Chickpeas
• Turkey Curry with Crunchy Vegetables
• Shrimp Curry
• Curry Rice
• Coconut Milk Chicken Curry

Ingredients

• 2 potatoes
• 2 carrots
• 200g spinach
• 150g peas
• 1 leek
• 200ml coconut milk
• 1 tablespoon curry powder
• 1 piece of ginger
• 2 garlic cloves
• 1 chili pepper
• 1 lime
• Salt to taste
• Olive oil

Instructions

1. Peel and dice the potatoes and carrots.
2. Slice the leek and chop the ginger and garlic.
3. Heat olive oil in a pan and sauté the ginger, garlic, and chili pepper.
4. Add the leek and cook until soft.
5. Stir in the curry powder, then add the potatoes and carrots.
6. Pour in the coconut milk and simmer until the vegetables are tender.
7. Add the spinach and peas, cooking for a few more minutes.
8. Finish with lime juice and salt to taste.

Total Time: 40 min

Cuisine: Italian