Vegetable Curry Recipe with Red Peppers and Snap Peas

by kevinw1

Step by step recipe for curried vegetables featuring red peppers and snap peas, with LOTS of photos. Easy and yummy!

I invented this vegetable curry recipe myself

A while back I wanted a fresh-tasting curry dish to go with some lentil curry I was making. So I looked in the fridge and worked around what was there, and the result was so successful I've made it several times since, in several variations, yummy every time. The most recent time I took a couple dozen pictures of the process, and so here is my step-by-step photo recipe for vegetable curry with sweet red (or orange or yellow) peppers and sugar snap peas.

Ingredients

1 large onion

1 large red pepper (or orange or yellow)

1 cup snap peas or snow peas, strings and stems removed

3 tbsp cooking oil

2-4 tsp curry powder

sprinke of all-purpose flour

1/3 - 1/2 cup white wine, fruit juice, or a mix

1/2 cup raisins

Ingredients ready to start (forgot to put the raisins in the picture!)
Ingredients ready to start (forgot to...
Personal photo (c) kevinw1

Remove stems and strings from peas.

Prepare peas
Prepare peas

2. Prepare onion: cut into quarters, then slice into quarter-circle rings.

Cut onion into quarters
Cut onion into quarters
Personal photo (c) kevinw1
Slice into quarter-circles
Slice into quarter-circles
Personal photo (c) kevinw1

Prepare pepper: cut into quarters, remove core and seeds, then slice into quarter-circles.

Cut pepper into quarters
Cut pepper into quarters
Personal photo (c) kevinw1
Slice pepper into quarter-circles
Slice pepper into quarter-circles
Personal photo (c) kevinw1

Heat 3 tbsp oil in heavy skillet or frying pan.

Oil heating cast-iron pan
Oil heating cast-iron pan
Personal photo (c) kevinw1

When oil is hot, add onions and break them up into rings.

Onions broken up in the pan
Onions broken up in the pan
Personal photo (c) kevinw1

Cook the onions on medium heat for a few minutes until they soften and just start to brown.

Onions lightly browning
Onions lightly browning
Personal photo (c) kevinw1

Add the peppers and stir to mix. Fry gently for a few minutes, stirring to make sure the onions don't stick and burn.

Add peppers to the pan
Add peppers to the pan
Personal photo (c) kevinw1

Sprinkle 2-4 tsp curry powder over the vegetables. How much you use depends on how strong your curry powder is, and how hot you like your food. If in doubt, start with the smaller amount and increase next time if it's not enough.

Stir the curry powder into the vegetables and move on to adding the flour.

Add curry powder
Add curry powder
Personal photo (c) kevinw1

Sprinkle enough all-purpose flour over the pan to absorb the oil remaining. How much is that? It depends!

Start with a light sprinkling as shown in the photo. Mix it in, and take a look: if there is still oil remaining, sprinkle flour on the oily patches and mix in until all the oil is absorbed. Cook for one minute, stirring and scraping the bottom of the pan to prevent the flour sticking and burning.

Add flour to thicken the curry
Add flour to thicken the curry
Personal photo (c) kevinw1

Add the liquid. You can use all white wine, all fruit juice, or a mix. I recommend not using seasoned vegetable juices as they change the flavor of the dish completely. Unseasoned tomato or mixed vegetable juice is fine.

Mix well to meld with the flour and curry powder, and heat until boiling gently. The sauce should thicken as it comes to a boil.

Add wine or juice to the curry
Add wine or juice to the curry
Personal photo (c) kevinw1

Add the raisins and stir in.

Add raisins
Add raisins

Mix everything together well and then add the peas on top.

Turn down the heat to a simmer, cover the pan, and cook for 8-10 minutes to steam the peas. 

Peas added to the pan
Peas added to the pan
Personal photo (c) kevinw1

When the peas are cooked, mix everything together and serve over rice or noodles.

Makes 2 large servings as a main dish, or 4-6 smaller servings as a side dish.

Vegetable curry ready to serve
Vegetable curry ready to serve
Personal photo (c) kevinw1

Variations on the Vegetable Curry Recipe

You can use any vegetable which has a relatively sweet taste. I originally invented this vegetable curry recipe to use up a red pepper which was sitting in the fridge, but yesterday when I took the pictures the pepper I had was orange, and I also had a lot of sugar snap peas from the garden, which worked great with the peppers.

You can make this with red wine or dark fruit juice (I tried out blackcurrant). It tastes OK but looks an odd color, particularly if you use very dark colored juice.

I prefer my vegetables quite well-cooked. If you prefer yours crispier, just make the pepper and pea cooking stages shorter.

To use this as a main dish you could add some legumes as a protein source. Cooked beans, soup peas, lentils or chickpeas all work well. You may find that you need to add a little more liquid to give enough sauce to cover the extra legumes.

By the way, as well as cooking, I love designing and reorganizing kitchens. If you liked this page, you might be interested in this article of mine too:

21 Tips for Improving Existing Kitchen Efficiency

Updated: 08/12/2011, kevinw1
 
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Moonbeam973 on 04/30/2012

I will definitely try this recipe!

theherbivorehippie on 07/09/2011

Yum...I had snap peas for dinner tonight....I wish I had seen this sooner. Will have to bookmark it for later!

kevinw1 on 07/06/2011

Tell me how you like it, if you make it :)

Guest on 07/06/2011

OMG you hit me where I live. I love curry like a fat kid loves cake, and the recipe is dead simple. Thank you!

chefkeem on 07/04/2011

Excellent instructions, Kevin. I bet I'd love this vegetable curry recipe. Curry is one of my favorite spice mixes anyway. :)

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