Every vegetable can taste good when it’s turned into a pungent and delicious curry dish. This vegetable curry is bursting with flavor and makes a quick easy meal when using The Sassy Indian’s red curry.
Disclaimer: I was given a few bottles of The Sassy Indian sauce to try. I was not required to create a recipe. Recipe, story, and opinions are mine.
I love trying new foods and am especially drawn to foods that have rich spicy flavors. They don’t need to pack heat but I relish simple dishes with complex flavor profiles. My love for curry started back in 2001 when I had my first chance to try curry. We were visiting South Africa and staying in the home of an Afrikaaner family when we walked in to a dinner that smelled absolutely amazing.
The woman explained that her husband had many Indian coworkers and one of them gave her the recipe for this delicious slow cooked curry roast. I still remember the way that meat melted in my mouth as the flavors of green curry exploded on my tongue.
Sadly I didn’t get the recipe until years later when I met a man who lived in South Africa and who was willing to share his own recipe. His recipe required green curry paste so I still don’t have an authentic recipe that requires I blend my own spices.
I don’t often get to enjoy authentic Indian food because our nut allergies keep us from going to many ethnic restaurants. This means I generally need to make my own and I forget to put curry on the menu or think of it when I don’t have enough time to really slow cook those flavors in.
Now I don’t have to! Recently I was asked if I would be interested in trying some Indian sauces from The Sassy Indian. I wasn’t turning that down! The woman behind The Sassy Indian created the line of sauces because she was frustrated with how hard it was to buy Indian sauces without many common allergens. This sauce does have coconut in it but is gluten-free, low sodium, and vegetarian.
We had the red curry the other evening and it was amazing. I loved that I didn’t have to slow cook my food for hours to enjoy the rich flavors of curry. In fact, I whipped this dish up in under 30 minutes. Since the red curry sauce is vegetarian and gluten-free, I wanted to stick with creating a dish that is the same. I used a rice base and topped it with deliciously healthy red curry vegetables. You are not going to want to miss this one.
TIP: Mixing the kids’ least favorite vegetables with strong bold flavors is my surefire way to get them eating them, and while they love cauliflower, onion, and garlic, they are not such fans of zucchini or spinach.
Easy Curried Vegetables
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 large or 6 small 1x
- 4 cups cauliflower, finely chopped (approx. 1 small head)
- 4 cups zucchini, diced (1 medium zucchini)
- 3–4 ounces spinach leaves
- 1/4 – 1/2 cup onion, diced (1 onion, a little bigger than a golf ball)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 jar The Sassy Indian red curry sauce
- Heat oil in large sauté pan.
- Add all ingredients but red curry sauce.
- Sauté with lid on pan, stirring frequently, until soft. Approximately 15 minutes.
- Add red curry sauce.
- Simmer 10 minutes.
- Serve over rice.
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