Vegetable Curry Recipe with Red Peppers and Snap Peas
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.
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
Remove stems and strings from peas.
2. Prepare onion: cut into quarters, then slice into quarter-circle rings.
Prepare pepper: cut into quarters, remove core and seeds, then slice into quarter-circles.
Heat 3 tbsp oil in heavy skillet or frying pan.
When oil is hot, add onions and break them up into rings.
Cook the onions on medium heat for a few minutes until they soften and just start to brown.
Add the peppers and stir to mix. Fry gently for a few minutes, stirring to make sure the onions don't stick and burn.
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.
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 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 the raisins and stir in.
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.
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.
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: