| Prep: 15 mins | Cook: 25 mins – 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 10g | 6g | 55g |
| sugars | fibre | protein | salt |
| 9g | 8g | 11g | 0.4g |
(Note: Values are estimated and may vary. Nutrition data for homemade recipes can depend on exact products used, preparation methods, serving sizes, and more.)
A New York Spin on a Classic
Take a stroll down any given street in New York City and you’re bound to find a plethora of culinary delights representing cultures from across the globe. Bursts of spices, blends of diverse ingredients, and unique cooking techniques define NYC’s rich food culture, and this could not be more evident than in one of my favorite dishes: the Vegetarian Curry with Holy Basil.
This recipe is a beautiful juxtaposition of classic curry flavors and a vibrant display of fresh produce, much like the city’s multifaceted persona. As a New Yorker, this dish represents the city’s vibrant diversity, and as a vegetarian, it upholds my commitment to conscious eating, all while being a nourishing and flavorful meal.
The Health Perks
Don’t be fooled by how insanely delicious this dish is; the vegetables aren’t just here to look pretty or serve as filler. They’re nutritional powerhouses loaded with a variety of vitamins, minerals, and antioxidants. Butternut squash, eggplant, zucchini, and green beans form a vivid mosaic of color and texture that underpins all the goodness this dish has to offer—not to mention a good amount of dietary fiber!
The addition of chickpeas also contributes to the health benefits, adding a much-needed dose of protein along with extra fiber and a variety of other nutrients.
A Symphony for the Senses
The harmony of the spices—turmeric, curry, gingerier—against this backdrop of fresh produce is nothing short of gastronomical art. Splashes of color from the vegetables dance alongside deep hues of the aromatic spices, creating a visual feast before the food even meets your palate.
Once it does, however, you’re met with a vivacious melody of flavors. The sweet, hearty butternut squash contrasts beautifully with the slight bitterness from the green beans, while the pop of flavor and fragrance from the holy basil leaves ties the whole dish together. It’s a bold, savory, and utterly satisfying dish that keeps you coming back for more.
But why focus only on the Vegetarian Curry with Holy Basil? Why not pair it with something equally exciting? A beautiful contrast to this hearty dish is a light, fruity salad or maybe even a robust glass of Riesling wine.
After all, the beauty of New York’s food scene lies in its diversity—each dish a tribute to a different corner of the world. My Vegetarian Curry with Holy Basil is a small testament to this tribute—an explosion of flavors and colors that represent the city’s multicultural landscape.
What You’ll Need
- 2 tablespoons of vegetable oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon of grated ginger
- 1 tablespoon of curry powder
- 1/2 teaspoon of turmeric
- 1 cup of diced butternut squash
- 1 large carrot, peeled and sliced into thin rounds
- 1 red bell pepper, diced
- 1 cup of diced eggplant
- 1 zucchini, diced
- 1 cup of green beans, trimmed and cut into one inch pieces
- One 15-ounce can of chickpeas, rinsed and drained
- One 14-ounce can of diced tomatoes
- One 13.5-ounce can of coconut milk
- 1/2 cup of vegetable broth
- 1 cup of fresh holy basil leaves
- Salt to taste
- 2 cups of cooked basmati rice, for serving
Method
Step One
In a large pan, heat the vegetable oil over medium heat. Add in the chopped onion, minced garlic, and grated ginger. Saute until the onion becomes translucent and the mixture is fragrant.
Step Two
Stir in the curry powder and the turmeric. Cook for about a minute until the spices are well integrated with the onions, garlic, and ginger.
Step Three
Add in the diced butternut squash, sliced carrot, diced bell pepper, diced eggplant, diced zucchini, and the cut green beans. Stir the vegetables well, ensuring that they’re evenly coated with the curry-spice mixture.
Step Four
Add in the rinsed chickpeas, diced tomatoes, coconut milk, and vegetable broth. Stir until everything is well combined.
Step Five
Bring the mixture to a simmer and let it cook, stirring occasionally, for about 20-30 minutes or until the vegetables are tender.
Step Six
Add in the fresh holy basil leaves and salt to taste. Stir the curry until the basil leaves are wilted and the flavors have melded together.
Step Seven
Serve the curry over a bed of cooked basmati rice. Enjoy your Vegetarian Curry with Holy Basil while hot.
