This Week for Dinner: Vegetarian Curry in a Hurry

Vegetarian Curry in a Hurry

Hi friends! This is an evolution of a recipe I already have shared on the site, Curry in a Hurry. Click here to read about the origin of that recipe and if you love chicken. Today’s version, however, is vegetarian.

Vegetarian Curry in a Hurry from @janemaynard

I’ve gotta tell you, this vegetarian version of Curry in a Hurry is just as good as the original. Indian food just lends itself so beautifully to vegetarian cooking.

Vegetarian Curry in a Hurry from @janemaynard

Vegetarian Curry in a Hurry from @janemaynard | Homemade Paneer

The first time I made this, I tried making paneer (a fresh cheese common in India) from scratch. It was delicious but took FOREVER. When I posted my paneer on Instagram and lamented the amount of time it took, several of my friends said, “Well, it shouldn’t have taken that long.” I followed this recipe from Aarti Party on the Food Network and I think the bottom line is that I could have increased the heat to speed things up. My paneer tasted great but when I discovered I could buy it at Sprouts, I may have broken into a little Hallelujah chorus right there in the cheese section. Maybe one day I’ll try making it again. We’ll see…

Vegetarian Curry in a Hurry from @janemaynard | Homemade Paneer

Vegetarian Curry in a Hurry from @janemaynard

That’s about all I have to say about this recipe besides that fact that it’s simple and delicious!

If you want to try making baked homemade samosas, click here. The ones pictured in this post, however, are from the freezer section at Sprouts…and they are delicious! I’m getting really good at cheating at my Indian food, eh?

Vegetarian Curry in a Hurry from @janemaynard

Vegetarian Curry in a Hurry

Author: Jane Maynard

Ingredients

1½ tablespoons oil
½ of a small onion, chopped
5 teaspoons curry powder
½ teaspoon garam masala
3 cloves garlic, minced
3 dried red chilies (I just used 1 so it wouldn't be too spicy for my kids)
1 can unsweetened coconut milk
1 14-ounce can diced tomatoes
2 tablespoons tomato paste
3-5 cups fresh spinach
1 cooked cauliflower florets
Half package frozen peas
1 cup cooked potatoes, cubed
1 can chickpeas
8-12 ounces paneer, cubed

Instructions

Heat oil in a large saute pan over medium heat. Add onion and cook until translucent.
Add curry powder, garam masala, garlic and red chilies. Stir for one minute.
Add coconut milk, tomatoes, tomato paste and simmer until thickens, stirring regularly.
Add spinach, stir and cook until spinach as wilted. Add cauliflower, peas, potatoes and chickpeas and cook until heated through. Add paneer just before serving.
Serve over rice.

Notes

You can do any combination of the vegetables and cheese above - you could leave out the paneer and just do the veggies, or do paneer with just one or two of the veggies. Basically it's totally flexible and the measurements do not have to be exact either!