What vegetables can I add to curry?

Question

I buy the generic curry mix in a box at the local asian market. What kind of vegetables could I put in it? Should I mince, dice, or chop the vegetables?

Answer 1

We tend to eat curry here like a stew. I usually add Potatoes, Carrots, Onions, Celery, and Bell Peppers. I tend to leave the pieces big, and add them in order of how long it takes each to cook. If I'm in a hurry, or I need something fast and easy, I cook the meat and curry sauce, then I rinse a bag of frozen stir-fry vegetables in warm water to remove the ice crystals and separate them. I stir it into my curry and let it cook long enough to heat the veggies. We usually eat our curry over rice. Different from traditional Indian curries, but that's Hawaii for you. We take a taste we like and add our own twist.

Answer 2

Do not cut these veg into small pieces as they will shrink during cooking; do not dice, never mince as they will mash. Cut into large pieces...

cabbage
string beans
brinjals (eggplant)
carrots
potatoes
spanish onions

All of above are suitable combination veg (3-4)for curries; you would need to make sure there's enough curry mix (portion) to the quanitity of veg in the dish.

Answer 3

Depends what type of curry you are cooking.
Chicken curry - potatoes, quartered, don't overcook it.
Fish curry - eggplant, ladyfinger (okra), tomatoes (quartered and put just before closing the fire).

Put potatoes in any meat curries, it'll taste nice. Add a bit of carrots, cut into pieces. Don't put too much different types of vegetable in your curries. Rather, make a salad.

Answer 4

I'd recommend just getting a frozen bag of vegetable medley.

Below is a link to Alton Brown's (of Good Eats - Food Network) vegetable curry recipe (which I've used, it's real good). He builds the curry from scratch, building it as it's made, but uses frozen vegetables.

Answer 5

The most common vegetables you can add to your curry is

1) okra (lady fingers) --> Most common
2) brinjal (eggplant)
3) cinnamon
4) long beans

less common
5) mint
6) bean sprout

non-vege but must have
7)potato
8)onion

Answer 6

Simple answer - what ever you like!!! It doesnt have to be "authentic" - if there is such a thing...curries vary region to region and cook to cook I make my own Thai curry pastes and sometimes I make very "basic" curries, but at others I like to make a 'one-pot' dinner... In addition to the veggies suggested in other answers, I add mushroom, celery, green beans, Bok Choy, baby spinach, eggplant [aubergine], Zuccinni [corgettes], baby broccolli, etc etc. It really is a matter of your own personal taste [buds].

Answer 7

1/2 large onion, finely chopped
2 large carrots, sliced
1 pinch red pepper flakes
1 head cauliflower, broken into small florets
2 large potatoes, peeled and cubed

Answer 8

This year we tried eggplant (add it the last 20 minutes) and taro (added from the beginning like potato)

Hope you try it, it's really good!
(ohh, the Japenese skinny purple eggplants, not the american kind at the market, okay)

The size all depends on you, do you like it bite sized or larger..it's really your choice!

Answer 9

Chop, vegetables or some times roots, so have fun.

Answer 10

Broc, cauliflower, zuke, bell peppers, tomatoes. Pretty much anything you like.

Cut the veggies according to how long they take to cook. Carrots, for example, take a while so cut them smaller. Zuke takes very little time so leave it in bigger chunks.