Recipe: Simple Vegetable Curry

Don’t like spicy food? Substitute red bell pepper for the red jalapeño. Serve finished curry with rice for a satisfying meal.

Total time: 25 minutes

Servings: 4


  • 1 cup canned coconut milk
  • 4 tsp curry powder
  • 3/4 tsp salt
  • 1 large red jalapeño, slivered
  • 1 small yellow onion, finely chopped
  • 2 cups green beans, trimmed and cut into 1-inch pieces
  • 1 pound cauliflower, chopped into florets
  • 1 tbsp fresh lemon juice


  1. Combine the coconut milk with the curry powder and salt in a large saute pan, and stir to mix. Over medium-high heat, bring mixture to a boil and add the jalapeño, onion, green beans, and cauliflower.
  2. Stir, then cover the pan and return to a boil. Reduce heat to medium and cook for ten minutes.
  3. Uncover and test the vegetables for doneness; they should be very tender when pierced with a paring knife. Stir in the lemon juice and taste for salt. If desired, simmer longer to thicken the sauce.

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